冷却肉生产中保鲜技术的初步研究——溶菌酶、Nisin、Gna液保鲜效果的比较试验  

作　　者：马美湖[1] 林亲录[1] 张凤凯 

机构地区：[1]湖南农业大学食品学院,410128 [2]湖南进出口集团耀华公司,410011

出　　处：《食品科学》2002年第8期235-241,共7页Food Science

摘　　要：为了寻求天然、安全、效果良好的冷却肉保鲜剂,本研究进行了GNa液、溶菌酶、Nisin三种天然材料单一因子对冷却肉保鲜效果的试验研究。结果表明,当三种保鲜剂单独使用时,溶菌酶的保鲜效果极明显地优于对照组,也显著地优于GNa液组,略优于Nisin组,取得了初步的试验效果。For searching a natural,safe,and availabal fresh-keeping agent of cooling meat, a test about the fresh-keeping effectof three natural materials: GNa solution.Lysozyme and Nisin was studied indivdually.The results showed that: when the threefresh-keeping agents were single used, the effect of Lysozyme was not only obviously better than control group, but also notablybetter than GNa solution group and a little better than Nisin group as well. So the primary test result has been obtained.

关 键 词：GNA液 保鲜效果 比较试验 冷却肉 肉品保鲜 溶菌酶 乳酸菌肽 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]