摘要
以羊肉为材料,对其进行了原料减菌化处理,减菌液最佳组合为Nisin0.08%,茶多酚0.42%,乳酸菌液10.8%。减菌化可使原料初使菌数由数量级105降到103,取得了很好的保鲜效果。
In this thesis,taking the case of mutton,a series of biological preserving techniques were studied.The best composition for lessening bacteria liquid in raw meaterial was Nisin 0.08%,Teapolyphenols 0.42% and pediococens acidlactici liquid 10.8%.The significant effect is that the initial amount of bacteria has been decreased from 105 to 103 and a very good effect in preserving mutton has been got.
出处
《山西农业科学》
2003年第3期81-83,共3页
Journal of Shanxi Agricultural Sciences
关键词
羊肉
生物保鲜技术
原料减菌化处理
减菌液
Mutton
Biological preservation
Composition for lessening bacteria liquid
