摘要
研究了在低温灌肠制品中添加几种防腐剂,来提高其保质期的方法,并通过单因素实验和正交实验的方法找出了最佳的防腐剂组合。结果表明,山梨酸钾、双乙酸钠、乳酸钠、乳酸链球菌素等4种防腐剂单独使用时在提高低温肉制品保质期方面的效果并不明显,如4种防腐剂复合后使用则效果最佳,最佳组合是:A3B2C2D3,即乳酸链球菌素0.5g/kg,山梨酸钾0.6g/kg,双乙酸钠0.6g/kg,乳酸钠5.0g/kg,应用于低温灌肠肉制品中可使其常温下的保质期达三个多月,同时感官品质也较好。
The article studied the function of several kinds of antiseptics on enhancing the shelf time of low- temperature sausage product, and discovered the best antiseptic combination through the single factor experiment and orthogonal experiment. The result indicated the effect being not significant with sorbic acid potassium, double sodium acetate, sodium lactate and nisin individually, when using four compound antiseptics, to get best effect combination. The method was： nisin 0.5g/kg, sorbic acid potassium 0.6g/kg, double sodium acetate 0.6g/kg, sodium lactate 5.0g/kg. according to this the proportion, shelf time of the low- temperature sausage product was increased more than three months at normal temperature, at the same time to get the good sense quality.
出处
《肉类工业》
2006年第1期20-23,共4页
Meat Industry
关键词
低温肉制品
防腐剂
复合
保质期
low- temperature meat product antiseptic compound shelf time
