| 复合防腐剂对低硝灌肠制品抑菌效果的研究 |
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| 引用本文： | 李轶欣,丁楠,王玉田.复合防腐剂对低硝灌肠制品抑菌效果的研究[J].肉类工业,2009(9):40-41. |
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| 作者姓名： | 李轶欣 丁楠 王玉田 |
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| 作者单位： | 辽宁医学院食品科学与工程学院,辽宁锦州,121001 |
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| 摘 要： | 对复合防腐剂(乳酸钠、山梨酸钾、Nisin、EDTA-2Na)在低硝灌肠制品中抑菌效果进行了研究.试验结果表明,在低硝灌肠制品中亚硝酸盐添加量为80mg/kg,加入2.0%乳酸钠,0.05%山梨酸钾,0.05%Nisin,0.025%EDTA-2Na抑菌效果最佳.
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| 关 键 词： | 低硝灌肠制品 复合防腐剂 抑菌效果 |
Study on anti-microbial effect of compound preservatives in sausage products with lower contents of nitrite |
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| LI Yi-xin,DING Nan,WANG Yu-tian.Study on anti-microbial effect of compound preservatives in sausage products with lower contents of nitrite[J].Meat Industry,2009(9):40-41. |
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| Authors: | LI Yi-xin DING Nan WANG Yu-tian |
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