摘要
以鱼粒加工工艺为基础,在热杀菌的基础上并以传统的防腐剂山梨酸钾为参照,通过添加尼泊金酯类防腐剂,尼泊金酯的复配,发现当尼泊金丙酯、丁酯、庚酯的复配体积比在1∶1∶1时,总的添加量为0.2%能有效抑制大肠菌群的生长,并抑制菌落的生长,达到控制微生物的目的。
The antisepsis effect of Nipagin esters on the fish tidbit was carefully investigated in this manuscript,Compare with that of traditional preservative-potassium sorbate,the inhibition effect of E.coli was observed and the best result of the microorganism growth when propylparaben,Butyl p-Hydroxybenzoate,n-heptyl p-hydroxybenzoate was mixed at the ratio 1：1：1 and the gross of all kinds of Nipagin esters is 0.2 of the fish tidbit.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2010年第1期27-32,共6页
Journal of Food Science and Biotechnology
基金
国家863计划项目(2006AA09Z430
2007AA100406-01)
关键词
鱼粒
尼泊金酯
防腐剂
微生物
fish tidbit
Nipagin esters
preservative
microorganism
