摘要
制备了新型抗菌肠衣盐,按照肠衣盐用户企业操作规程对肠衣半成品进行处理,以盐渍保存后肠衣微生物学、物性及色泽检测结果作为衡量新型抗菌肠衣盐性能的评判标准。结果显示,新型抗菌肠衣盐能起到很好的抑菌效果,并且经其处理后肠衣的弹性,比经传统肠衣盐处理后肠衣的弹性平均能提高18.9%,肠衣韧性也有相应提高;经新型抗菌肠衣盐处理后的肠衣,比经传统肠衣盐处理后肠衣的L*值有了明显的提升,而a*值和b*值均降低;食用安全报告显示新型抗菌肠衣盐,有着与氯化钠同样安全的级别,为肠衣的品质提升和长期保存提供了更好的保障。
The newantimicrobial casing salt was prepared,and semi-finished casings was treated according to user enterprise operating procedures of casing salt,and the microbiological,physical properties and color inspection results of the casings preserved by salt were taken as the evaluation criteria for the properties of the new antimicrobial casingsalt.The results showed that theantimicrobial effect of newantimicrobial casing salt was good,and the elasticity of casing after treating increased 18.9%compared with the elasticity of casing treated by traditional casingsalt,and thetoughness of casing improved accordingly;The L*valueof casing treated by newantimicrobial casing salt obviously increased compared with casing treated by traditional casingsalt,and the a*value and the b*value decreased;The edible safety report showed that the new antimicrobial casingsalt had the same security level as sodium chloride,and it provided a better guarantee for the quality improvement and long-term preservation of casing.
作者
迟韵
陈虎
陈留平
刘娟
祁志文
CHI Yun;CHEN Hu;CHEN Liuping;LIU Juan;QI Zhiwen
出处
《肉类工业》
2020年第6期12-15,共4页
Meat Industry
关键词
肠衣
抗菌
物性
色泽
盐
casing
antimicrobial
physical properties
color
salt
