| 两种天然保鲜剂对冷却猪肉保鲜效果的比较研究 |
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| 引用本文： | 肖岚,李诚,辛松林. 两种天然保鲜剂对冷却猪肉保鲜效果的比较研究[J]. 中国食品添加剂, 2007, 0(1): 83-88 |
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| 作者姓名： | 肖岚 李诚 辛松林 |
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| 作者单位： | 四川农业大学食品系,雅安,625014 |
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| 摘 要： | 通过比较乳过氧化物酶体系(LPS)与乳酸链球菌素(Nisin)两种天然生物保鲜剂对冷却猪肉的保鲜效果,发现LPS是一种优质安全的天然保鲜剂。对冷藏过程中微生物、感官和理化指标进行检测,结果显示试验组的保鲜效果都显著地优于对照组;经LPS处理的冷却猪肉的品质优于Nisin处理的冷却肉。
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| 关 键 词： | 冷却猪肉 保鲜 乳过氧化物酶系统(LPS) 乳酸链球菌素(Nisin) |
| 文章编号： | 23710337 |
| 修稿时间： | 2006-10-23 |
Comparative study of two natural antistaling agents on the refreshing effect of cooling pork |
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| XIAO Lan,LI Cheng,XIN Song-lin. Comparative study of two natural antistaling agents on the refreshing effect of cooling pork[J]. China Food Additives, 2007, 0(1): 83-88 |
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| Authors: | XIAO Lan LI Cheng XIN Song-lin |
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| Affiliation: | Food Department, Sichuan Agricultural University, Ya an 625014 |
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| Abstract: | To compared the refreshing effect of two natural antistaling agents of LPS and Nisin on cooling pork, found that LPS is a kind of available, safe, and natural antistaling agent. Through the test of microorganism, sense organ and the physics - chemistry index during storage, found that the refreshing effect of experiment group obvious better than control group. The quality of cooling meat treated with LPS better than Nisin group. |
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| Keywords: | cooling pork refreshing lactoperoxidase system(LPS) Nisin |
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