摘要
研究了不同浓度的乳酸链球菌素和纳他霉素对鸡肉的防腐保鲜效果。冷藏过程中,对鸡肉的微生物、感官品质和理化指标进行了检测,结果显示,采用不同浓度的天然保鲜剂处理鸡肉,可起到不同程度的保鲜效果,其中以质量浓度为0.04g/kg乳酸链球菌素和500mg/L纳他霉素的保鲜效果更佳。
The preservation technology of chicken combining with different concentrations of the nisin and natamycin was studied in this text. Through the test of microorganism, sense organ and the physics-chemistry index during storage, the results showed that antistaling agents of different densities result in different antistaling effects. The effect of keeping chicken is best according nisin of 0.04 g/Kg and natamycin of 500 mg/L.
出处
《农产品加工（下）》
2008年第2期22-25,共4页
Farm Products Processing
基金
徐州市科技基金资助项目。
