摘要
从感官评价、含水率、pH、菌落总数等方面对天然防腐剂壳聚糖在酱腌菜中的应用进行了评价。结果表明,浓度为1.0%的壳聚糖溶液抗菌活性最强,对酱腌菜常温贮藏有最佳的防腐保鲜效果。同时,壳聚糖具有一定的防止水分流失的作用;浓度为2.0%的壳聚糖溶液抑菌保鲜效果与苯甲酸钠相似,但壳聚糖对pH的作用不明显,不如苯甲酸钠。
Through the sensory evaluation, moisture content, pH value, the natural preservative antistaling agent present situation and research progress of chitosan, and the application of natural preservatives chitosan in pickles was carried out. The results showed that the concentration of 1.0% of antibacterial activity of chitosan solution, the strongest in the normal temperature storage of pickles has the best effect of antisepsis, at the same time, chitosan has a certain effect to prevent moisture loss;Concentration bacteriostatic effect of 2.0% chitosan solution and sodium benzoate are similar, but the role of chitosan to the pH value is not obvious, is better than sodium benzoate.
作者
董红兵
詹小芸
DONG Hong-bing;ZHAN Xiao-yun(Cooking and Food Engineering Institute,Wuhan Business University,Wuhan 430056,China)
出处
《湖北农业科学》
2019年第12期130-133,共4页
Hubei Agricultural Sciences
基金
湖北省高等学校大学生创新创业计划项目(201411654016)
武汉市素食研究所项目(2018001)
关键词
酱腌菜
壳聚糖
抗菌活性
pickles
chitosan
antimicrobial activity
