| 常用防腐剂在鱼糕保鲜中的应用研究 |
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| 引用本文： | 杨欢欢,胡中泽,熊魏,王小磊,高冰.常用防腐剂在鱼糕保鲜中的应用研究[J].现代食品科技,2011,27(1):90-91. |
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| 作者姓名： | 杨欢欢 胡中泽 熊魏 王小磊 高冰 |
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| 作者单位： | 1. 武汉工业学院食品科学与工程学院,湖北武汉,430023
2. 武汉鑫宏食品酿造科研所,湖北武汉,430023 |
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| 摘 要： | 通过单因素试验,从七种防腐剂中筛选出对鱼糕防腐保鲜效果较好的四种防腐剂:乙二胺四乙酸二钠、山梨酸钾、对羟基苯甲酸乙酯、Nisin(乳酸链球菌素).再通过正交试验分析得其四种防腐剂的最优组合方案为:乙二胺四乙酸二钠0.03%、山梨酸钾0.05%、对羟基苯甲酸乙酯0.01%、Nisin(乳酸链球菌素)0.02%.
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| 关 键 词： | 鱼糕 防腐剂 细菌学试验 |
| 收稿时间： | 2010/9/26 0:00:00 |
Effects of Common Preservatives on Shelf-life of Fish Sponge Cake |
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| YANG Huan-huan,HU Zhong-ze,XIONG Wei,WANG Xiao-lei and GAO Bing.Effects of Common Preservatives on Shelf-life of Fish Sponge Cake[J].Modern Food Science & Technology,2011,27(1):90-91. |
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| Authors: | YANG Huan-huan HU Zhong-ze XIONG Wei WANG Xiao-lei and GAO Bing |
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| Affiliation: | YANG Huan-huan1,HU Zhong-ze1,XIONG Wei2,WANG Xiao-lei2,GAO Bing2(1.College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)(2.Wuhan Xin Hong Food Brewing Research Institute,China) |
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| Abstract: | Four preservatives,EDTA,potassium sorbate,ethylp-hydroxybenzoate and Nisin,were selected from 7 samples through the single factor test,which obviously improved the shelf-life of fish sponge cake.The best combination of the four preservatives was obtained through orthogonal test as:0.03% EDTA,0.05% potassium sorbate,0.01% ethylp-hydroxybenzoate and 0.02% Nisin. |
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| Keywords: | fish sponge cake preservative bacteriological experiment |
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