三种保鲜剂的比较试验  

The Comparable Experiment on Three Kinds of Fresh-keeping Agents

作　　者：马美湖[1] 葛长荣[2] 张凤凯 

机构地区：[1]湖南农业大学食品学院,长沙410128 [2]云南农业大学食品学院,昆明650000 [3]湖南进出口集团耀华公司,长沙410011

出　　处：《肉类研究》2003年第1期32-37,共6页Meat Research

摘　　要：本课题进行了GNa液、溶菌酶、Nisin单一因子对冷却肉保鲜效果的比较试验研究。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 。The experimental study of three single factors:GNa solution,Lysozyme and Nisin is taken in this project.As the result,when the three fresh-keeping agents are used singly,the fresh-keeping effect of Lysozyme is obviously better than comparison group,notably better than GNa solution group while a little bit better than Nisin group.Thus the primary effect has been obtained.

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

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]