摘要
试验以市售生鲜猪肉作为研究对象,以样品的菌落总数和挥发性盐基氮为评价指标,以乳酸链球菌素、纳他霉素作为主要防腐剂,与EDTA二钠、葡萄糖酸内酯等防腐效果增效剂进行复配试验。通过正交试验,优化获得针对生鲜猪肉的防腐效果较佳的复配保鲜剂配方。最优水平组乳酸链球菌素(0.1875g/kg)+纳他霉素(0.15g/kg)+EDTA二钠(0.125g/kg)+葡萄糖酸内酯(0.05g/kg)。
In this study,commercially available fresh pork for the experiment,the aero bacterial counts（ABC） and the total volatile basic nitrogen（TVB-N） of the samples were detected and as the evaluation.Selected the Nisin and Natamycin as the main preservatives,EDTA Disodium Salt and D-Aldonolactone as the preservative enhancers,then the Composite orthogona test were done.After that,we got the complex preservation formulation.The result showed that the optimal level are Nisin 0.1875g/kg,Natamycin 0.15 g/kg,EDTA Disodium Salt 0.125 g/kg,D-Aldonolactone 0.05 g/kg.
出处
《食品科技》
CAS
北大核心
2011年第12期124-127,131,共5页
Food Science and Technology
基金
广东省教育部产学研结合项目(2009B090300300)
广东省科技计划项目(2008A010900003,2009B011300004)
粤港关键领域重点突破项目(2010A020104001)
