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| 天然生物保鲜剂Nisin应用蔬菜保鲜研究——以生菜为例 | |
| 引用本文： | 吴涛,辛松林,王绍胜,杜俊贵.天然生物保鲜剂Nisin应用蔬菜保鲜研究——以生菜为例[J].四川烹饪高等专科学校学报,2011(6):32-36. |
| 作者姓名： | 吴涛 辛松林 王绍胜 杜俊贵 |
| 作者单位： | 1. 烟台市旅游信息服务中心,山东烟台,300300 2. 四川烹饪高等专科学校,四川成都,610100 3. 上海高榕食品有限公司,上海,201411 4. 安泰生物工程股份有限公司,黑龙江齐齐哈尔,161031 |
| 摘 要： | Nisin即乳酸链球菌素,是一种天然生物保鲜剂,试验用不同浓度保鲜剂溶液(20、40、60、80、100)mg/g对生菜进行处理并与用蒸馏水的处理进行比较,通过评价感官品质、失水率、呼吸强度、叶绿素含量和色度,结果发现40mg/g的Nisin溶液的处理有利于生菜贮藏期的延长。 |
| 关 键 词： | Nisin 生菜 保鲜 |
Application of Bio-preservative Nisin in Vegetable Preservation ---Taking Lettuce as an Example |
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| Authors: | WU Tao XIN Song-lin WANG Shao-sheng DU Jun-gui |
| Affiliation: | WU Tao1 XIN Song-lin2 WANG Shao-sheng3 DU Jun-gui4(1.Yantai Tourism Information Service Center,Yantai 300300,Shandong,China,2.Sichuan Higher Institute of Cuisine,Chengdu 610100,Sichuan,3.Shanghai Gaorong Food Co.Ltd.,Shanghai 201411,4.Antai Biotechnology Engineering Limited Liability Company,Qiqihaer,Heilongjiang,China) |
| Abstract: | Nisin,a polycyclic antibacterial peptide,can be used as a food preservative.The paper conducts a comparative study between distilled water and Nisin solutions of different concentrations(20,40,60,80,100 mg/g) on their preservation effects on lettuce in terms of sensory evaluation,dehydration rate,breath intensity,chlorophyll content and the chromaticity.The findings show that lettuce is best preserved with the 40mg/g Nisin solution. |
| Keywords: | Nisin lettuce preservation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |