鱼精蛋白抑菌效果及在肠肉制品中的应用研究  

Study on Bacteriostasis Effect of Protamine and Its Application in Sausage Products

作　　者：王陆玲[1] 金明晓[1] 韩红梅[1] 修丽华 

机构地区：[1]吉林工程技术师范学院,吉林长春130052 [2]长春市产品质量监督检验院,吉林长春130012

出　　处：《食品科学》2007年第12期215-217,共3页Food Science

摘　　要：本实验测定了鱼精蛋白对几种常见食品微生物的MIC,鱼精蛋白及其与山梨酸钾、甘氨酸、醋酸钠复配后的抗菌谱、抑菌圈大小。研究了鱼精蛋白和复配制剂在香肠制品中的应用,发现1‰山梨酸钾与1‰鱼精蛋白对香肠中的腐败菌抑制作用最好。MIC of protamine to some usual food microorganisms, and antibiogram and bacteriostasis circle size of protamine and its mixture with potassium sorbate, glycin and sodium acetate were assayed in this study. And also the application of protamine and its mixture in sausage products were studied. 1‰ potassium sorbate mixing with 1‰ protamine has the best bacteriostasis effect in sausage.

关 键 词：鱼精蛋白 复配 抑菌效果 

分 类 号：TS264.4[轻工技术与工程—发酵工程]