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| 溶菌酶、Nisin、山梨酸钾用于冷却肉保鲜的配比优化 | |
| 引用本文： | 顾仁勇,马美湖,付伟昌,王进,洪亮发,彭南山. 溶菌酶、Nisin、山梨酸钾用于冷却肉保鲜的配比优化[J]. 食品与发酵工业, 2003, 29(7): 45-48 |
| 作者姓名： | 顾仁勇 马美湖 付伟昌 王进 洪亮发 彭南山 |
| 作者单位： | 1. 湖南省吉首大学资源与环境学院食品研究所,吉首,416000 2. 湖南农业大学食品科技学院,长沙,410128 3. 湖南省湘西自治州喜阳集团,吉首,416000 |
| 基金项目： | 湖南省科委农业重大科技项目 (No.99NXY1 0 0 1 - 0 5) |
| 摘 要： | 以溶菌酶、nisin(乳链菌肽 )、山梨酸钾为保鲜剂应用于冷却猪肉的保鲜 ,采用正交试验方法 ,对配比成分的比例进行优选。结果表明 :0 .5 %溶菌酶 +0 .0 5 %nisin +0 .1%山梨酸钾在 pH3 0时 ,此保鲜剂组合较优。用此保鲜剂处理再结合真空包装能使猪肉在 0～ 4℃条件下保鲜 3 0d以上。 |
| 关 键 词： | 猪肉 溶菌酶 nisin 山梨酸钾 保鲜 |
| 修稿时间： | 2002-11-25 |
The Optimized Composite of Lysyme, Nisin and Potassium Sorbate in Fresh-keeping of Cool Pork |
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| Gu Renyong Ma Meihu Fu Weichang Wang Jin Hong Liangfa Peng Nanshan. The Optimized Composite of Lysyme, Nisin and Potassium Sorbate in Fresh-keeping of Cool Pork[J]. Food and Fermentation Industries, 2003, 29(7): 45-48 | |
| Authors: | Gu Renyong Ma Meihu Fu Weichang Wang Jin Hong Liangfa Peng Nanshan |
| Affiliation: | Gu Renyong1 Ma Meihu2 Fu Weichang1 Wang Jin3 Hong Liangfa3 Peng Nanshan3 1 |
| Abstract: | The orthogonal experiment design was adopted to study fresh-keeping of cool pork by using lysyme, nisin and potassium sorbate as preservative. The resuls showed that the optimized composite of preservative is 0.5% lysyme, 0.05% nisin and 0.1% potassium sorbate. In the temperature of 0～4℃, the cool pork could keep fresh for more than 30 days by using this kind of preservative and vacuum packed. |
| Keywords: | cool pork lysyme nisin potassium sorbate fresh-keeping |
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