现代食品科技2011，Vol.27Issue(1)：90-91,95,3.
常用防腐剂在鱼糕保鲜中的应用研究
Effects of Common Preservatives on Shelf-life of Fish Sponge Cake
杨欢欢 1胡中泽 1熊魏 2王小磊 2高冰2
作者信息
- 1. 武汉工业学院食品科学与工程学院,湖北武汉,430023
- 2. 武汉鑫宏食品酿造科研所,湖北武汉,430023
- 折叠
摘要
Abstract
Four preservatives, EDTA, potassium sorbate, ethylp-hydroxybenzoate and Nisin, were selected from 7 samples through the single factor test, which obviously improved the shelf-life of fish sponge cake. The best combination of the four preservatives was obtained through orthogonal test as: 0.03％ EDTA, 0.05％ potassium sorbate, 0.01％ ethylp-hydroxybenzoate and 0.02％ Nisin.关键词
鱼糕/防腐剂/细菌学试验引用本文复制引用
杨欢欢,胡中泽,熊魏,王小磊,高冰..常用防腐剂在鱼糕保鲜中的应用研究[J].现代食品科技,2011,27(1):90-91,95,3.
