摘要
乳酸链球菌素是一种天然、高效、安全的食品防腐剂,广泛应用于水产品的防腐和保鲜中。文章对乳酸链球菌素在鱼丸中的应用进行研究,结果表明:乳酸链球菌素在鱼丸中的添加量为0.15,0.2 g/kg时,防腐保鲜效果较好,鱼丸的滋味、气味、色泽,总体可接受性好。
Nisin,a natural,efficient,safe food preservative,is widely used in anti-corrosion and preservation in aquatic products.In this paper,Application of Nisin in fish was studied,the results showed that the better preservation effect with adding 0.15 g/kg and 0.2 g/kg Nisin in fish with good taste,smell,color and overall acceptability.
出处
《中国调味品》
CAS
北大核心
2009年第11期67-69,共3页
China Condiment
