食品科学2012，Vol.33Issue(2)：276-279,4.
复合抗菌膜对腊肉品质的影响
Effect of Composite Antimicrobial Coating on Quality of Bacon
摘要
Abstract
A composite antimicrobial coating made by carboxymethylcellulose（CMC） and gelatin was used for preservation of bacon.Using water vapor permeability,transparency and thickness as indicators,the formula of antimicrobial film was optimized.Meanwhile,the composite antimicrobial coating was also added potassium sorbate during preparation process.The results showed the best composite antimicrobial coating was achieved by adding 0.4% glycerol and 0.08% potassium sorbate to 10 g/L film-forming solution composed of carboxymethylcellulose and gelatin at a ratio of 1：2.Bacon dipped in the composite antimicrobial film-forming solution revealed a slow decay rate and prolonged storage period.关键词
腊肉/可食膜/抗菌Key words
bacon/edible film/antimicrobial分类
轻工纺织引用本文复制引用
王卫东,曹泽虹,孙月娥,秦卫东..复合抗菌膜对腊肉品质的影响[J].食品科学,2012,33(2):276-279,4.基金项目
江苏苏北科技发展计划项目 （）
