食品科学 ›› 2002, Vol. 23 ›› Issue (8): 235-241.

• 包装贮运 • 上一篇    下一篇

冷却肉生产中保鲜技术的初步研究——溶菌酶、Nisin、Gna液保鲜效果的比较试验

 马美湖, 林亲录, 张凤凯   

  1. 湖南农业大学食品学院,湖南进出口集团耀华公司
  • 出版日期:2002-08-15 发布日期:2011-12-31

 MA  Mei-Hu, LIN  Qin-Lu, ZHANG  Feng-Kai   

  • Online:2002-08-15 Published:2011-12-31

摘要: 为了寻求天然、安全、效果良好的冷却肉保鲜剂,本研究进行了GNa液、溶菌酶、Nisin三种天然材料单一因子对冷却肉保鲜效果的试验研究。结果表明,当三种保鲜剂单独使用时,溶菌酶的保鲜效果极明显地优于对照组,也显著地优于GNa液组,略优于Nisin组,取得了初步的试验效果。

关键词: 冷却肉, 肉品保鲜, 溶菌酶, 乳酸菌肽(Nisin)

Abstract: For searching a natural,safe,and availabal fresh-keeping agent of cooling meat, a test about the fresh-keeping effectof three natural materials: GNa solution.Lysozyme and Nisin was studied indivdually.The results showed that: when the threefresh-keeping agents were single used, the effect of Lysozyme was not only obviously better than control group, but also notablybetter than GNa solution group and a little better than Nisin group as well. So the primary test result has been obtained.

Key words: Cooling meat , Fresh-keeping of meat , Lysozyme Nisin