摘要
研究了Nisin、山梨酸钾、乳酸钠复合防腐剂对常熟叫化鸡的保鲜效果。通过单因子试验和正交试验,对叫化鸡在不同贮存期作感官评定及菌落总数测定,研究复合防腐剂的保鲜作用。结果表明,乳酸链球菌素、山梨酸钾、乳酸钠添加量分别为0.02%、0.2%、4%时,防腐效果较好。
Composite preservatives of Nisin,potassium sorbate and sodium lactate that fresh-keeping effect on Changshu Beggar Chicken were explored.Through single factor experiments and orthogonal tests,the effects of multiple type preservation were studied by measuring aerobic plate count and organoleptic investigation at different storage time.The results showed that： Nisin,potassium sorbate,sodium lactate added respectively 0.02 %,0.2 %,4 %,the preservative effect was better.
出处
《食品研究与开发》
CAS
北大核心
2011年第9期63-66,共4页
Food Research and Development
关键词
防腐剂
叫化鸡
应用
preservatives
Beggar Chicken
application
