摘要
目的:研究壳聚糖在中式灌肠生产中的抑菌效果;方法:采用中性蛋白酶水解方法制备出不同黏均分子量的壳聚糖,添加到灌肠中,测定不同保存天数时的细菌总数和感观变化;结果:添加0.2%壳聚糖的灌肠在室温条件下的保质期提高2d以上,风味比其他添加量要好,且在同样添加量的条件下,黏均分子量低的壳聚糖比黏均分子量高的壳聚糖抑菌效果更好。
Objective：For studying the antimicrobial effect in Chinese sausage, chitosans with different viscosity-average molecular weights were prepared by Neutral proteinase hydrolysis methods. Method ：Total bacilli and sensm＇y changes of Chinese sausage was investigated at different date. Conclusion：The result showed that Chinese sausage added with 0.2% chitosan, could be kept at least three days longer under the room temperature. Flavor of the sausage was better than other content of chitosan. And on the same conditions, the lower the chitosan viscosity-average molecular weight was, the hetter the chitosan antimicrobial effect.
出处
《食品与机械》
CSCD
北大核心
2007年第6期99-101,104,共4页
Food and Machinery
基金
湛江市科技攻关项目(项目编号:2007C09005)
关键词
中式灌肠
壳聚糖
黏均分子量
抑菌效果
Chinese sausage
Chitosan
Viscosity-average molecular weight
Antimicrobial effect
