| 酱鸭保鲜技术的研究 |
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| 引用本文： | 李志方,徐幸莲,臧大存,曹斌.酱鸭保鲜技术的研究[J].食品工业科技,2005,26(3):167-169. |
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| 作者姓名： | 李志方 徐幸莲 臧大存 曹斌 |
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| 作者单位： | 1. 江苏畜牧兽医职业技术学院食品科技系,泰州,225300
2. 南京农业大学食品科技学院,南京,210095 |
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| 摘 要： | 利用乳酸钠和乳酸链球菌素在肉制品保鲜中的协同作用,将乳酸钠和乳酸链球菌素结合真空包装、低温杀菌技术应用于酱鸭保鲜。实验结果表明,乳酸钠和乳酸链球菌素对酱鸭均具有明显的保鲜效果,且以乳酸钠30g／kg和乳酸链球菌素0.20g/kg为最佳配比,可使酱鸭在常温(20~25℃)下,保质期达到30d。
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| 关 键 词： | 酱鸭 乳酸钠 乳酸链球菌素 保鲜 |
| 文章编号： | 1002-0306(2005)03-0167-03 |
| 修稿时间： | 2004年9月9日 |
The study on preservation technique of sauced duck |
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| Li Zhifang et al.The study on preservation technique of sauced duck[J].Science and Technology of Food Industry,2005,26(3):167-169. |
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| Authors: | Li Zhifang |
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| Affiliation: | Li Zhifang et al |
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| Abstract: | Combined with vacuum packaging and pasteurization, NaL and Nisin were used for sauced duck preservation. By othogonal experiments, the optimal formula was screened out in witch the concentration of NaL and Nisin were 30g/kg and 0.20g/kg, respectively. When the formula was applied, the shelf-life of sauced duck was extended to 30d. |
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| Keywords: | sauced duck NaL Nisin preservation |
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