摘要
Nisin不仅具有安全无毒的特点,而且有良好的抑菌作用。将Nisin应用于延长液蛋制品的保存期,结果表明,Nisin添加量为500 IU/mL的液蛋在冷藏条件下(4℃)保存由15 d延长至25d,室温下(25℃)的保存期由5 d延长至11 d,且Nisin的添加对液蛋的pH值、色泽、黏度、起泡性和乳化性等性质无较大影响。因此,Nisin的添加对延长巴氏杀菌液蛋保存期有促进作用。
Nisin is benefit for good bacteriostasis with security characteristic.Nisin was applied on extending liquid egg keeping time.The results showed that,liquid egg with 500 IU/mL Nisin was kept from 15 days to 25 days at cold storage condition（4 ℃）,also the keeping time was extending from 5 days to 11 days at room tem-perature（25 ℃）.There was no effect of Nisin addition on liquid egg characteristics such as pH,color,viscosity,foa-ming characteristics and emulsifiability.Thus Nisin was good for extending liquid egg keeping time.
出处
《食品科技》
CAS
北大核心
2010年第6期265-268,共4页
Food Science and Technology
