肉糜制品中复配型防腐剂配方的设计及筛选

Design and election of the mixed preservative foumulas in the meatmash product

采用微生物学中的纸蝶法，测定由具有抗菌作用的天然抽提物、水分保持剂、乳化剂、防腐剂以及酸度调节剂组成的不同配方的复配型防腐剂与单一型防腐剂的抑菌圈直径，筛选出抗菌力强、抗菌谱广的复配型配方。实验结果表明，筛选出的配方抗菌力及抗菌谱均高于单一型防腐剂。然后将优选配方用于新鲜肉糜的保藏实验中，其防腐效果显著高于对照组。

：The paper used the method of paper papilioform in the microbiology to detemine the antimicrobial cycle diameter of the mixed preservaties of different formul as that are composed of natural extraction with antimicrobial action, humectants, emulsifjers, preservatires and acidity regulators, and that of single preservative. The mixed formulas with strong antimicrbial power and big antibiogram were elected. The results showed that the antimicrbial power and antibiogram of the elected formulas were better than that of single preservative. Then the elected formulas were used in the fresh meat mash storage and the preservative effect were increased significantly over that of contrast sample.