摘要
在茶多酚、溶菌酶和混合香辛料抑菌特性研究的基础上,根据冷却猪肉中存在的主要腐败菌群特性,采用三因子二次通用旋转设计,发挥其协同效应,确定最佳的配比为:混和香辛料浸提液5.0%,溶菌酶0.025%,茶多酚1.0%。
Based on the antibacterial characterization of tea polyphenols, lysozyme and mix spices and the properties of the main bacteria causing the spoilage of chilled pork in the experiment, three factors quadratic general rotary design was adopted. The result showed three factors had synergetic effect. The optimum proportion was obtained： clove and cassia 5. 0% , lysozyme 0.025% , tea polyphenols 1.0%.
出处
《肉类工业》
2008年第7期36-38,共3页
Meat Industry
