| 纳他霉素与其它保鲜剂在酱卤制品中的应用 |
| |
| 引用本文： | 孟秀明,马玉山.纳他霉素与其它保鲜剂在酱卤制品中的应用[J].肉类工业,2011(10). |
| |
| 作者姓名： | 孟秀明 马玉山 |
| |
| 作者单位： | 济南维尔康食品有限公司,山东济南,250108 |
| |
| 摘 要： | 用纳他霉素0.3g/kg,分别与脱氢乙酸0.5g/kg,乳酸链球菌素0.5g/kg,脱乙酰甲壳素(壳聚糖)5g/kg用量搭配混合使用,利用它们的不同抑菌效果,比较和评价纳他霉素和其它三种保鲜剂的作用,结果表明:单独使用纳他霉素对酱卤制品抑菌效果,不如纳他霉素分别与脱氢乙酸、乳酸链球菌素、脱乙酰甲壳素(壳聚糖)协同使用时好。
|
| 关 键 词： | 纳他霉素 脱氢乙酸 乳酸链球菌素 脱乙酰甲壳素(壳聚糖) 协同使用抑菌作用 |
Application of natamycin and other antistaling agent in sauced meat product |
| |
| Abstract: | Basd on different antibacterial effect,natamycin 0. 3g/kg,was mixed respectively with dehydroacetic acid 0. 5g/kg,lactic acid 0. 5g/kg and deacetylation of chitin( chitosan) 5g/kg. The function of natamycin and other three kinds of antistaling agent were compared and evaluated. The results showed that the antibacterial effect of independent natamycin on sauced products was not so good as joint use of natamycin and dehydroacetic acid,lactic acid,deacetylation of chitin( chitosan) . |
| |
| Keywords: | natamycin dehydroacetic acid nisin deacetylation of chitin(chitosan) used cooperatively bacteriostasis |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
