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| 三种保鲜剂的比较试验 | |
| 引用本文： | 马美湖,葛长荣,张凤凯.三种保鲜剂的比较试验[J].肉类研究,2003(1):32-37. |
| 作者姓名： | 马美湖 葛长荣 张凤凯 |
| 作者单位： | 1. 湖南农业大学食品学院,长沙,410128 2. 云南农业大学食品学院,昆明,650000 3. 湖南进出口集团耀华公司,长沙,410011 |
| 摘 要： | 本课题进行了GNa液、溶菌酶、Nisin单一因子对冷却肉保鲜效果的比较试验研究。结果表明 ,当三种保鲜剂单独使用时 ,溶菌酶的保鲜效果极明显地优于对照组 ,也显著地优于GNa液组 ,略优于Nisin组 |
| 关 键 词： | 冷却肉 保鲜 溶菌酶 乳酸菌肽(Nisin) |
The Comparable Experiment on Three Kinds of Fresh-keeping Agents |
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| Ma Meihu.The Comparable Experiment on Three Kinds of Fresh-keeping Agents[J].Meat Research,2003(1):32-37. | |
| Authors: | Ma Meihu |
| Abstract: | The experimental study of three single factors:GNa solution,Lysozyme and Nisin is taken in this project.As the result,when the three fresh-keeping agents are used singly,the fresh-keeping effect of Lysozyme is obviously better than comparison group,notably better than GNa solution group while a little bit better than Nisin group.Thus the primary effect has been obtained. |
| Keywords: | cooling meat fresh-keping of meat Lysozyme Nisin |
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