包装与食品机械2017，Vol.35Issue(6)：26-29,6,5.DOI:10.3969/j.issn.1005-1295.2017.06.006
ε-聚赖氨酸对牛肉火腿切片腐败菌的抑制效果
Bacteriostasis Effect of ε-polylysine on Spoilage Bacteria in Western-style Beef Ham Slice
孙链 1王宇璇 2周辉 1余忠1
作者信息
- 1. 雨润集团肉品加工与质量控制国家重点实验室,南京 211806
- 2. 合肥通用环境控制技术有限责任公司,合肥 230088
- 折叠
摘要
Abstract
The colony number of total bacteria,lactobacillus and E. coli were used as indicators to monitor the antimicrobial effect of ε- polylysine(ε-PL) on beef ham slices under two storage conditions. Results shows the main spoilage microorganisms are lactobacillus and bacteria. During 55 days storage period,ε-PL showed effective inhibition effect on lactobacillus and bacteria. Compared to room temperature,ε-PL has better inhibition effect on beef ham slices under 8℃ . Thus,ε-PL can effectively inhibit the reproduction of microorganisms in beef ham slices under low temperature storage.关键词
牛肉火腿切片/ε-聚赖氨酸/腐败微生物/抑菌效果Key words
western-style beef ham slice/ε-polylysine/spoilage microorganisms/bacteriostatic effect分类
轻工纺织引用本文复制引用
孙链,王宇璇,周辉,余忠..ε-聚赖氨酸对牛肉火腿切片腐败菌的抑制效果[J].包装与食品机械,2017,35(6):26-29,6,5.
