生物防腐剂纳他霉素的特性及在肉制品的应用  

The characteristic of a new biological preservative Natamycin and its application in meat products

作　　者：汤定明 

机构地区：[1]湖南正虹海原绿色食品有限公司,湖南岳阳414418

出　　处：《肉类研究》2006年第12期45-47,共3页Meat Research

摘　　要：本文简述了纳他霉素的产品特性和防腐机理,并比较了纳他霉素与几种防腐剂防腐效果的差异。同时介绍了纳他霉素在肉制品的应用。In this paper,the product characteristic and mechanism in antisepticise of Natamycin is depicted, and the application in meat products is refered.ln the same time,the differences between Natamycin and other preservative were compared.

关 键 词：纳他霉素 特性 生物防腐 肉制品 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]