摘要
利用乳酸钠和乳酸链球菌素在肉制品保鲜中的协同作用,将乳酸钠和乳酸链球菌素结合真空包装、低温杀菌技术应用于酱鸭保鲜.实验结果表明,乳酸钠和乳酸链球菌素对酱鸭均具有明显的保鲜效果,且以乳酸钠30g/kg和乳酸链球菌素0.20g/kg为最佳配比,可使酱鸭在常温(20～25℃)下,保质期达到30d.
Combined with vacuum packaging and pasteurization, NaL and Nisin were used for sauced duck preservation. By othogonal experiments, the optimal formula was screened out in witch the concentration of NaL and Nisin were 30g/kg and 0.20g/kg, respectively. When the formula was applied, the shelf-life of sauced duck was extended to 30d.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第3期167-169,共3页
Science and Technology of Food Industry
基金
江苏省科技厅课题
