摘要
用纳他霉素0.3g/kg,分别与脱氢乙酸0.5g/kg,乳酸链球菌素0.5g/kg,脱乙酰甲壳素(壳聚糖)5g/kg用量搭配混合使用,利用它们的不同抑菌效果,比较和评价纳他霉素和其它三种保鲜剂的作用,结果表明:单独使用纳他霉素对酱卤制品抑菌效果,不如纳他霉素分别与脱氢乙酸、乳酸链球菌素、脱乙酰甲壳素(壳聚糖)协同使用时好。
Basd on different antibacterial effect,natamycin 0. 3g/kg,was mixed respectively with dehydroacetic acid 0. 5g/kg,lactic acid 0. 5g/kg and deacetylation of chitin（ chitosan） 5g/kg. The function of natamycin and other three kinds of antistaling agent were compared and evaluated. The results showed that the antibacterial effect of independent natamycin on sauced products was not so good as joint use of natamycin and dehydroacetic acid,lactic acid,deacetylation of chitin（ chitosan） .
出处
《肉类工业》
2011年第10期43-44,共2页
Meat Industry
