摘要
乳酸链球菌素(Nisin)复合防腐剂作为高效、安全的防腐剂,在低温肉制品的保鲜上具有良好的效果。本论文综述了近几年国内外Nisin复合防腐剂在低温肉制品保鲜效果中的研究进展以及对其发展前景的展望。
Nisin complex antiseptic is considered as the effective and safe antiseptic. It has advantages in fresh-keeping of pasteurized meat products. In this paper progress of the research of Nisin complex antiseptic in the pasteurized meat products preservation home and abroad in recently years was detailed introduced, and viewed the foreground of it.
出处
《肉类研究》
2009年第8期76-78,共3页
Meat Research
关键词
NISIN
复合防腐剂
低温肉制品
保鲜
Nisin
complex antiseptic
pasteurized meat products
fresh-keeping
