| 二氧化氯对肉制品保鲜的研究 |
| |
| 引用本文： | 陈巧林,孙晓春. 二氧化氯对肉制品保鲜的研究[J]. 食品与发酵工业, 2003, 29(4): 67-69 |
| |
| 作者姓名： | 陈巧林 孙晓春 |
| |
| 作者单位： | 江苏大学医学技术学院检验医学研究所,镇江,212001 |
| |
| 摘 要： | 二氧化氯是一种有效的食品保鲜剂 ,目前在水处理、食品加工、保鲜等方面已得到广泛应用。试验研究了不同浓度二氧化氯对酱鸭的保鲜效果及其对酱鸭品质的影响。结果表明 ,酱鸭经浓度为 10 0～ 2 0 0mg/kg的二氧化氯溶液处理 2min后 ,常温下贮存 2 6～ 3 0d仍可保持较好的品质。
|
| 关 键 词： | 二氧化氯 肉制品保鲜 酱鸭 |
| 修稿时间： | 2002-12-02 |
Research on the Preservative Effect of Chlorine Dioxide on Spiced Ducks |
| |
| Chen Qiaolin Sun Xiaochun. Research on the Preservative Effect of Chlorine Dioxide on Spiced Ducks[J]. Food and Fermentation Industries, 2003, 29(4): 67-69 |
| |
| Authors: | Chen Qiaolin Sun Xiaochun |
| |
| Abstract: | Chlorine dioxide is an efficient food preservative and has been widely used in food industry such as drinking water treatment, food processing and preservation In this article, the effect of chlorine dioxide in meat product preservation and its influence on the quality of spiced ducks were examined The results showed that spiced ducks treated with chlorine dioxide at 100～200?mg/kg for 2 min could be held their good quality for 26～30d under natural condition |
| |
| Keywords: | chlorine dioxide food preservation spiced ducks |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
