利用抑菌圈试验对腌肉复合腌制剂筛选的研究  

Filtration of Curing Agent Preparation by Antibacterial Zone Trail

作　　者：张二燕[1] 乔发东[1] 孟佳[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《肉类研究》2008年第4期30-31,共2页Meat Research

摘　　要：本试验采用抑菌圈试验研究了食盐、乳酸钠、柠檬酸、乙酸、抗坏血酸5种腌制剂对鲜肉中主要细菌的抑制效果。结果表明,当乳酸钠4%,柠檬酸2%,抗坏血酸0.2%,乙酸1.2%,氯化钠3%时,能够较好的抑制细菌的生长。In order to control the bacteria in the meat,inhibiting trials were carried,NaCl,lactic sodium,citric acid,acetic acid and Vc which did inhibit the bacteria in the meat by antibacterial effect trial.The result shows when NaCl 3%,lactic sodium 4%,citric acid 2%,acetic acid 1.2%,Vc 0.2%,the antibacterial effect was the best.

关 键 词：微生物 抑菌作用 抑菌圈 腌制剂 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]