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两种天然保鲜剂对冷却猪肉保鲜效果的比较研究 被引量：10

Comparative study of two natural antistaling agents on the refreshing effect of cooling pork
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摘要 通过比较乳过氧化物酶体系(LPS)与乳酸链球菌素(Nisin)两种天然生物保鲜剂对冷却猪肉的保鲜效果,发现LPS是一种优质安全的天然保鲜剂。对冷藏过程中微生物、感官和理化指标进行检测,结果显示试验组的保鲜效果都显著地优于对照组;经LPS处理的冷却猪肉的品质优于Nisin处理的冷却肉。 To compared the refreshing effect of two natural antistaling agents of LPS and Nisin on cooling pork, found that LPS is a kind of available, safe, and natural antistaling agent. Through the test of microorganism, sense organ and the physics - chemistry index during storage, found that the refreshing effect of experiment group obvious better than control group. The quality of cooling meat treated with LPS better than Nisin group.
作者 肖岚 李诚 辛松林
机构地区 四川农业大学食品系
出处 《中国食品添加剂》 CAS 2007年第1期83-88,共6页 China Food Additives
关键词 冷却猪肉 保鲜 乳过氧化物酶系统(LPS) 乳酸链球菌素(Nisin) cooling pork refreshing lactoperoxidase system （LPS） Nisin
分类号 TS202.3 [轻工技术与工程—食品科学]
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参考文献15

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中国食品添加剂
2007年 第1期

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