摘要
对复合防腐剂(乳酸钠、山梨酸钾、Nisin、EDTA-2Na)在低硝灌肠制品中抑菌效果进行了研究。试验结果表明,在低硝灌肠制品中亚硝酸盐添加量为80mg/kg,加入2.0%乳酸钠,0.05%山梨酸钾,0.05%Nisin,0.025%EDTA-2Na抑菌效果最佳。
Anti - microbial effect of compound preservatives （ sodium lactate, sorbic acid potassium, Nisin ,EDTA -2Na） in sausage products with the usage amount of 80mg/kg sodium nitrite was researched. The results showed that anti - microbial effect of compound preservatives was better than without compound preservatives in sausage products with lower contents of nitrite. The best proportion of sodium Lactate, sorbic acid potassium,Nisin,EDTA -2Na were 2. 0% , 0. 05% , 0. 05% , 0. 025% , respectively.
出处
《肉类工业》
2009年第9期40-41,共2页
Meat Industry
关键词
低硝灌肠制品
复合防腐剂
抑菌效果
sausage products with lower contents of nitrite
compound preservatives
anti - microbial effect
