摘要
本文探讨了复合天然防腐剂(nisin、纳他霉素、EDTA-2Na、溶菌酶)对低温火腿保质期的影响。通过正交试验,确定了4种防腐剂的最佳配比。试验结果表明在低温火腿中加入0.30g/kg的nisin,0.2g/kg的纳他霉素,0.15g/kg EDTA-2Na,0.25g/kg溶菌酶的复合防腐剂,保存效果最好,在室温下保质期最长达145d。
The paper studied the influence of a natural complex preservative（nisin natamycin, bacteriolysin and EDTA-2Na）on self-life of pasteurizd ham sausage,the best propotion of them was obtain by arthogonal design, the result showed, the propotion, nisin0.25g/kg, natamycin 0,20g/kg, EDTA-2Na 0.20g/kg,bacteriolysin 0.2g/kg is the best.the complex preservative can extend self-life of pasteurizd ham sausage to 145 days in the room temprature.
出处
《肉类研究》
2007年第4期24-25,共2页
Meat Research
关键词
低温火腿
复合天然防腐剂
保质期
Pasteurizd ham sausage Natural complex preservative Self-life
