摘要
研究了魔芋甘露聚糖的抑菌作用，探讨了保鲜液各组分对肉上微生物抑制作用的主次因素和最优组合，得出了保鲜液处理的肉在30、20、10℃下的pH值、微生物含量的变化规律方程。鲜肉保鲜试验证明，该保鲜液对肉具有明显的保鲜作用。
In this paper the authors investigated the konjacmannan's anti-microbial effect. analysed primary and secondary factor and the best component composition of preserving solution.The fresh meat pH variation equations were obtained respectively under 30℃ .200℃, 10℃ .Fresh meat experiments showed that this preserving solution was useful to the preservation of fresh meat.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第10期60-64,共5页
Food Science
