摘要
以新鲜猪4#肉为原料,经防腐剂处理后对猪肉在贮藏期间的菌落总数进行测定。采用正交试验确定了抗菌效果最优组合为茶多酚1.5%,乳酸钠1.5%,Nisin0.015%。另外,该复合抗菌效果显著大于单一的茶多酚防腐剂。
No. Ⅳ fresh pork was taken as raw material. After preservative treatment, the colony count of pork meat during storage was determined. Through orthogonal experiment, the optimum combination of antibacterial effect was obtained. The result showed that tea polyphenols, sodium lactate and Nisin was 1.5%, 1.5%, 0. 015%, respectively. In addition, the composite antibacterial effect was significantly greater than the single polyphenols
出处
《肉类工业》
2014年第1期46-48,共3页
Meat Industry
关键词
茶多酚
菌落总数
正交试验
quality characteristic
colony count
orthogonal experiment
