摘要
研究了几种天然防腐保鲜剂:乳酸链球菌素、溶菌酶在延长低温肉制品保质期上的效果,并根据多种保鲜剂及辅助剂的互补增效作用,研究出了一种非常高效的复合天然食品保鲜剂。它可以大大延缓低温肉制品的微生物腐败变质,使低温肉制品的保质期达到3个月以上。
The effects of several natural preservation ag ents:Nisin and Lysozme to extend shelf -life of pasteurized meat products were studied.And based on the synerg ism of preservation ag ents and auxiliary ag ents,a hig h effect complex preservation ag ent was obtained.It could sig nificantly inhibit microbiolog ical contamination of pasteurized meat products,and the shelf -life reached more than three months.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第10期28-30,共3页
Science and Technology of Food Industry
