安徽农业科学2012，Vol.40Issue(11)：6490-6492,3.
天然保鲜剂对方便榨菜肉沫货架期的影响
Effect of Natural Preservatives on the Shelf-life of Tuber Mustard with Comminuted Meat
摘要
Abstract
Taking the tuber mustard of Filling and comminuted meat as main materials, according to certain processing technic to make tuber mustard with comminuted meat,and using Nisin.natamycin and garlic extract as antistaling agent,adopting the method of signal factor experiment and orthogonal experiment,and taking total bacterial count and sensory score as indexes,to prepare the optimum composite antistaling agent. The results show that the best effect of preservatives is that Nisin0.7 g/kg,Natamycin0.7 g/kg,garlic extract 0.5 g/kg,under this condition,it could keep the better preservation effect and the color,flavor and crisp-tender texture of the tuber mustard with comminuted meat.关键词
榨菜/肉沫/天然保鲜剂Key words
Tuber mustard/Comminuted meat/Natural preservatives分类
农业科技引用本文复制引用
郑俏然,邓小兵..天然保鲜剂对方便榨菜肉沫货架期的影响[J].安徽农业科学,2012,40(11):6490-6492,3.基金项目
重度市涪陵区科委科研项目(FLKJ,2010ABB1053). （FLKJ,2010ABB1053）
