食品与机械2012，Vol.28Issue(2)：158-160,3.
冷却猪肉复合抑菌剂的配比优化及保鲜效果研究
Study on formulation optimization of a compound bacteriostat and fresh technology for chilled pork
摘要
Abstract
In order to protract the limited shelf life of chilled pork, apply the method of agar diffusion to imitate the original bacterial flora of frozen fresh pork, by using the quadratic general rotary unitized design to research the antibacterial effects of the compound bacterio-stat through proportioning and optimizing tests on compound of Ni-sin, e~polylysine and Potassium Sorbate. The result shows the optimum proportion of compound bacteriostat is;Nisin 0. 15 g/L, g-poly-iysinc 0. 45 g/L, Potassium Sorbate 0. 97 g/L. After applying the compound bacteriosta on the chilled pork, in the 19th day, the frozen pork remain in the Grade One fresh level, which has demonstrated that the compound bacteriostat has significant effect on protecting the shelf life of chilled pork.关键词
冷却猪肉/抑菌/Nisin/ε-聚赖氨酸/山梨酸钾Key words
chilled pork/bacteriostat/Nisin/e~polylysine/potassium sorbate引用本文复制引用
关婷婷,徐明生,涂勇刚..冷却猪肉复合抑菌剂的配比优化及保鲜效果研究[J].食品与机械,2012,28(2):158-160,3.基金项目
江西省科技支撑项目(编号:2009BNA08200) （编号:2009BNA08200）
