摘要
以猪通脊肉为材料,探讨Nisin复合防腐剂的保鲜方法。试验结果表明,复合试验对照组保质期仅为7d,0.250%壳聚糖+250mg/kg Nisin+1%乳酸+1%乳酸钠效果最好,与对照组相比能明显延长鲜肉的保质期。
The effect of Nisin compound preservatives is studied with filet pork as the materials.The experiment results show that the quality guarantee period of the control group is only seven days,0.250% chitosan＋250 mg/kg Nisin＋1% lactic acid ＋1% sodium lactate achieves the best result which can substantially extend the guarantee period compared with the control group.
出处
《农业科技与装备》
2012年第2期50-52,共3页
Agricultural Science & Technology and Equipment
关键词
复合防腐剂
NISIN
鲜肉
保鲜
compound preservative
Nisin
fresh meat
retaining freshness
