| 熏煮香肠保鲜剂配比的优选研究 |
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| 引用本文： | 张春江,王海燕,罗欣. 熏煮香肠保鲜剂配比的优选研究[J]. 肉类研究, 2004, 18(2): 25-27. DOI: 10.7506/rlyj1001-8123-200402002 |
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| 作者姓名： | 张春江 王海燕 罗欣 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083%山东农业大学食品科学与工程学院,泰安,271018 |
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| 摘 要： | 本文选用乳酸钠、nisin、壳寡糖等天然保鲜剂应用于熏煮香肠的保鲜.通过进行饱和D-最优设计实验,筛选出以TVBN值(Y)和细菌总数(Z)为因变量,三种防腐剂为自变量的回归方程.从而得出当x1,x2,x3因子编码值分别为1,0.7570,-1时Y取得最小值;当x1,x2,x3因子编码值分别为0.7244,0.6036,0.3779时Z取得最小值.
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| 关 键 词： | 保鲜 熏煮香肠 乳酸钠 壳寡糖 nisin |
Studies on the Preservation of cooked and smoked sausage by using three antiseptics |
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| Zhang Chunjiang Wang Haiyan Luo xin. Studies on the Preservation of cooked and smoked sausage by using three antiseptics[J]. Meat Research, 2004, 18(2): 25-27. DOI: 10.7506/rlyj1001-8123-200402002 |
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| Authors: | Zhang Chunjiang Wang Haiyan Luo xin |
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| Affiliation: | Zhang Chunjiang Wang Haiyan Luo xin |
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| Abstract: | Using three antiseptics in cooked and smoked sausage, two regression equations were established by applying saturation D - optimum design in which X1 is equivalent to code value of sodium lactate, X2 is equivalent to code value of chitosan oligomer, X3 is equivalent to code value of nisin, Y is equivalent to TVBN and Z is equivalent to Logarithms value of CFU. |
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| Keywords: | preservation cooked and smoked sausage sodium lactate chitosan oligomer nisin |
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