盐腌肉制品复合腌制剂配方筛选的研究  

Study on the Filtration of Cured Meat's Compound Preparation

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,郑州450001

出　　处：《肉类研究》2008年第3期29-30,共2页Meat Research

摘　　要：本试验首先对鲜肉中的微生物进行了初步分离;然后征对分离出的细菌采用抑菌圈试验法研究了复合腌制剂不同配比对肠杆菌科菌和热死环丝菌的抑制效果;最后进行腌肉试验,证实了当乳酸钠2%,柠檬酸2%,抗坏血酸0.2%,乙酸1.2%,氯化钠3.5%时,能够较好的抑制细菌的生长,为生产低盐腌肉制品提供了理论依据。Firstly the microbe of fresh meat was separated in this experimentation,then in order to control B. thermosphacta and Staphy lococcus,antibacterial zone trials were carried out by cured meat s compound preparation.At last,cured meat tried out,the result shows:NaCl 3.5%,lactic sodium 2%,citric acid 2%,acetic acid 1.2%, Vc 0.2%,the antibacterial effect was the best,according to which we can produce low-salt cured meat.

关 键 词：鲜肉 微生物 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]