熏煮香肠保鲜剂配比的优选研究  

Studies on the Preservation of cooked and smoked sausage by using three antiseptics

作　　者：张春江[1] 王海燕[1] 罗欣[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]山东农业大学食品科学与工程学院,泰安271018

出　　处：《肉类研究》2004年第2期25-27,共3页Meat Research

摘　　要：本文选用乳酸钠、nisin、壳寡糖等天然保鲜剂应用于熏煮香肠的保鲜。通过进行饱和D-最优设计实验,筛选出以TVBN值(Y)和细菌总数(Z)为因变量,三种防腐剂为自变量的回归方程。从而得出当x1,x2,x3因子编码值分别为1,0.7570,-1时Y取得最小值;当x1,x2,x3因子编码值分别为0.7244,0.6036,0.3779时Z取得最小值。Using three antiseptics in cooked and smoked sausage, two regression equations were established by applying saturation D - optimum design in which X1 is equivalent to code value of sodium lactate, X2 is equivalent to code value of chitosan oligomer, X3 is equivalent to code value of nisin, Y is equivalent to TVBN and Z is equivalent to Logarithms value of CFU.

关 键 词：熏煮香肠 保鲜剂 配比设计 乳酸钠 NISIN 壳寡糖 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]