摘要
以溶菌酶、Nisin(乳链菌肽)、乳酸钠和双乙酸钠为保鲜剂应用于低温禽肉制品保鲜,采用正交试验方法,对配比成分的比例进行优选。结果表明0.05%Nisin+0.05%溶菌酶+2%乳酸钠+1%双乙酸钠的保鲜液配方较优,用此保鲜液处理再结合真空包装能使低温禽肉制品在15℃～20℃条件下保鲜20d。
The orthogonal experiment design was adopted to study fresh-keeping of pasteurized poultry products by using Lysyme, Nisin, Sodium lactate and Sodium Diacetate as preservative.The results showed that the optimized composite of preservative is,0.05 % Nisin, 0.5 % Lysyme, 2 %Sodium lactate and 1%Sodium Diacetate.In the temperature of 15℃～20℃,the pasteurized poultry products could keep fresh for more than 20 days by using this kind of preservative and vacuum packed.
出处
《食品研究与开发》
CAS
北大核心
2007年第9期134-137,共4页
Food Research and Development
基金
河南科技大学科研基金项目(2004QN005)
