复配型防腐剂延长巴氏杀菌鸡肉香肠货架期的研究  

Study of Prolonging Shelf-life of Pasteurized Chicken Sausage by Combined-preservative

作　　者：张坤生[1] 刘晨[1] 任云霞[1] 

机构地区：[1]天津商学院食品工程系,天津300134

出　　处：《食品科学》2005年第8期430-434,共5页Food Science

基　　金：国家"十五"重大专项子课题(2001BA501A29);天津市高等学校科技发展基金项目(2004BA02)

摘　　要：本文将乳酸链球菌素、丙酸钙、山梨酸钾、乳酸钠作为复合型防腐剂加入到鸡肉香肠中,通过对不同储存时间的香肠中菌落总数的测定和感官分析,研究单一型、复合型防腐剂对鸡肉香肠防腐的作用。结果表明以乳酸链球菌素为主的复合防腐剂联合其它防腐剂的抑菌效果明显大于单一使用时的抑菌效果。将这一结果应用于生产实践中,能延长鸡肉香肠的货架期。In this paper, Nisin, metacetonic acid calcium, potassium sorbate and, sodium lactate was used to Chicken Sausage. The effect of the multiple type and the single type preservative on chicken sausage were studed by measuring the amount of the microbe in different store time and sense organs analysis. The results showed that Nisin based blend preservative can significantly inhibit microbiological contamination. This result can put into the practice, it can prolong the shelf-life of the chicken sausage.

关 键 词：鸡肉香肠 乳酸链球菌素(Nisin) 山梨酸钾 乳酸钠 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]