摘要
采用正交试验、感官评定及微生物分析等试验手段,探讨了Nisin,乳酸钠及加热温度等因素对盐水火腿贮藏性的影响,找出了最佳处理组合。结果表明,火腿切块后,经质量分数为0.4%的Nisin水溶液和6.0%的乳酸钠水溶液浸泡1min,温度80℃,杀菌8min可取得明显防腐效果。
The effect of nisin, sodium lactate and heating temperature on the storage characteristic of sectioned and formed ham by orthogonal test, sensory evaluation and microbiology analysis was determined. The appropriate preserve method is that the sectioned and formed ham was sterilized at 80 ℃, for 8 min after soaked in solution consists of 0.4% nisin and 6.0% sodium lactate.
出处
《农产品加工（下）》
2006年第5期23-25,共3页
Farm Products Processing
关键词
NISIN
乳酸钠
盐水火腿
贮藏期
nisin
sodium lactate
sectioned and formed ham
storage
