延长低温火腿肠保质期的nisin复合防腐剂  

作　　者：宁喜斌[1] 许时婴[1] 

机构地区：[1]无锡轻工大学食品学院,214036

出　　处：《食品工业》2001年第3期22-23,共2页The Food Industry

摘　　要：采用正交试验方案筛选得到ｎｉｓｉｎ为主的复合防腐剂,应用于低温火腿肠中,明显地延长了低温火腿肠在常温下的保质期。结果表明,以Ｎｉｓｉｎ为主的复合防腐剂可以延缓低温火腿肠中的微生物引起的腐败,保质期达到３个月。A complex nisin preservative for extending shelf-life of pasteurized ham sausage was obtained by orthogonal design. It can prolong obviously the shelf-life of pasteurized ham sausage under ambient temperature. The results showed that nisin based blend preservative can significantly inhibit microbiological contamination; the shelf-life reached more than 3 months.

关 键 词：低温火腿肠 肉制品 Nisin复合防腐剂 保质期 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]