摘要
通过单因素试验,从七种防腐剂中筛选出对鱼糕防腐保鲜效果较好的四种防腐剂:乙二胺四乙酸二钠、山梨酸钾、对羟基苯甲酸乙酯、Nisin(乳酸链球菌素)。再通过正交试验分析得其四种防腐剂的最优组合方案为:乙二胺四乙酸二钠0.03%、山梨酸钾0.05%、对羟基苯甲酸乙酯0.01%、Nisin(乳酸链球菌素)0.02%。
Four preservatives,EDTA,potassium sorbate,ethylp-hydroxybenzoate and Nisin,were selected from 7 samples through the single factor test,which obviously improved the shelf-life of fish sponge cake.The best combination of the four preservatives was obtained through orthogonal test as：0.03% EDTA,0.05% potassium sorbate,0.01% ethylp-hydroxybenzoate and 0.02% Nisin.
出处
《现代食品科技》
EI
CAS
2011年第1期90-91,95,共3页
Modern Food Science and Technology
关键词
鱼糕
防腐剂
细菌学试验
fish sponge cake
preservative
bacteriological experiment
