摘要
该文研究了纳他霉素、乳酸链球菌素和抗坏血酸对泡椒凤爪保质期的影响。天然保鲜剂溶解后添加于泡制液中与凤爪一同浸泡24 h。首先以TVB-N值为指标,通过正交试验确定3种天然保鲜剂的最优配比,然后在此最优配比条件下进行常温保质期试验。实验结果表明:三种天然保鲜剂对泡椒凤爪具有较好的保鲜作用,最优配比为纳他霉素0.05%(m/V)、乳酸链球菌素0.03%(m/V)、抗坏血酸0.05%(m/V),常温下泡椒凤爪的保质期达到120 d。
The influence of natamycin,nisin and antiscorbutic vitamin were studied on the shelf-life of Chicken Feet with Pickled Peppers.The dissolved natural preservatives were added into the pickle formation and were processed the chicken feet for 24 h.The best ratio of the three natural preservatives was obtained by the orthogonal experiment and the value of TVB-N was assessed initially,and then the shelf-life of Chicken Feet with Pickled Peppers was tested according to the best ratio.The results showed the three preservatives were helpful to extend the shelf-life of Chicken Feet with Pickled Peppers.The best ratio was 0.05%（m/V） for natamycin,0.03%（m/V） for nisin and 0.05%（m/V） for antiscorbutic vitamin.On condition of the best ratio,the shelf-life can be 120 d.
出处
《食品工业》
北大核心
2011年第4期25-27,共3页
The Food Industry
基金
西南大学大学生课外科技活动项目资助
关键词
泡椒凤爪
保质期
纳他霉素
乳酸链球菌素
抗坏血酸
Chicken Feet with Pickled Peppers
shelf-life
natamycin
Nisin
antiscorbutic vitamin
