学术
国际标准刊号：ISSN 1006-2513
国内统一刊号：CN 11-3542
摘 要:
通过比较乳过氧化物酶体系（LPS）与乳酸链球菌素（Nisin）两种天然生物保鲜剂对冷却猪肉的保鲜效果，发现LPS是一种优质安全的天然保鲜剂。对冷藏过程中微生物、感官和理化指标进行检测，结果显示试验组的保鲜效果都显著地优于对照组；经LPS处理的冷却猪肉的品质优于Nisin处理的冷却肉。[著者文摘]
关 键 词:
文章出处:
《中国食品添加剂》-2007年1期 -83-88页
China Food Additives
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2007）01-0083-06
Comparative study of two natural antistaling agents on the refreshing effect of cooling pork
XIAO Lan,LI Cheng,XIN Song-lin （Food Department, Sichuan Agricultural University, Ya an 625014）
Abstract:
To compared the refreshing effect of two natural antistaling agents of LPS and Nisin on cooling pork, found that LPS is a kind of available, safe, and natural antistaling agent. Through the test of microorganism, sense organ and the physics - chemistry index during storage, found that the refreshing effect of experiment group obvious better than control group. The quality of cooling meat treated with LPS better than Nisin group.[著者文摘]
Key words:
cooling pork; refreshing; lactoperoxidase system （LPS）; Nisin
收稿日期: 2006-10-23
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