摘要
将Nisin、NaL单独及联合应用于真空包装冷却猪肉中,通过测定菌落总数的变化来分析Nisin、NaL在贮藏过程中的交互效应。结果表明,单独使用Nisin、NaL均可显著抑制菌落总数的产生,且浓度越高抑菌效果越好;贮藏前期Nisin抑菌效果较好,贮藏后期3%NaL抑菌效果最好;Nisin、NaL联合应用比单独使用抑菌效果要好,而且两者在整个贮藏期间均显示显著的交互效应。
The interaction effect of nisin and sodium lactic in preservation of chilled pork was assessed by assaying bacterial counts during storage in vacutan packages.The resuhs showed that nisin or sodium lactic applied alone could inhibit the bacteria growth significantly. The inhibitory effect enhanced with the increase of the dose.Nisin had better effect during prophase and 3% sodium lactic had the best effect during anaphase, The effect of combination nisin with sodium lactic was better than that applied alone. Statistic analysis of general linear model showed that nisin and sodium lactic had significant interaction during the whole storage.
出处
《安徽农业科学》
CAS
北大核心
2006年第22期5958-5959,共2页
Journal of Anhui Agricultural Sciences
基金
南京师范大学校青年基金资助
