复合防腐剂对低硝灌肠制品抑菌效果的研究  

Study on anti-microbial effect of compound preservatives in sausage products with lower contents of nitrite

作　　者：李轶欣[1] 丁楠[1] 王玉田[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《肉类工业》2009年第9期40-41,共2页Meat Industry

摘　　要：对复合防腐剂(乳酸钠、山梨酸钾、Nisin、EDTA-2Na)在低硝灌肠制品中抑菌效果进行了研究。试验结果表明,在低硝灌肠制品中亚硝酸盐添加量为80mg/kg,加入2.0%乳酸钠,0.05%山梨酸钾,0.05%Nisin,0.025%EDTA-2Na抑菌效果最佳。Anti - microbial effect of compound preservatives （ sodium lactate, sorbic acid potassium, Nisin ,EDTA -2Na） in sausage products with the usage amount of 80mg/kg sodium nitrite was researched. The results showed that anti - microbial effect of compound preservatives was better than without compound preservatives in sausage products with lower contents of nitrite. The best proportion of sodium Lactate, sorbic acid potassium,Nisin,EDTA -2Na were 2. 0% , 0. 05% , 0. 05% , 0. 025% , respectively.

关 键 词：低硝灌肠制品 复合防腐剂 抑菌效果 

分 类 号：TS202.3[轻工技术与工程—食品科学]