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中国精品科技期刊2020

新型天然植物防腐剂在延长低温肉制品货架期中的应用

新型天然植物防腐剂在延长低温肉制品货架期中的应用[J]. 食品工业科技, 2013, (07): 340-343. DOI: 10.13386/j.issn1002-0306.2013.07.087
引用本文: 新型天然植物防腐剂在延长低温肉制品货架期中的应用[J]. 食品工业科技, 2013, (07): 340-343. DOI: 10.13386/j.issn1002-0306.2013.07.087
Application of a new antimicrobial plant extracts on prolonging shelf life of pasteurized meat products[J]. Science and Technology of Food Industry, 2013, (07): 340-343. DOI: 10.13386/j.issn1002-0306.2013.07.087
Citation: Application of a new antimicrobial plant extracts on prolonging shelf life of pasteurized meat products[J]. Science and Technology of Food Industry, 2013, (07): 340-343. DOI: 10.13386/j.issn1002-0306.2013.07.087

新型天然植物防腐剂在延长低温肉制品货架期中的应用

详细信息
  • 中图分类号: TS251.1

Application of a new antimicrobial plant extracts on prolonging shelf life of pasteurized meat products

  • 摘要: 分别将新型复合天然植物防腐剂和常规化学防腐剂山梨酸钾添加到非烟熏法兰克福香肠中,真空包装后贮藏于4℃下,通过测定微生物、pH、色度和质构四项指标来比较两类防腐剂的防腐效果。结果表明,新型复合天然植物防腐剂的防腐效果显著优于山梨酸钾,添加量为4、6g/kg时,可将产品货架期分别延长至4和6周,且对产品的色泽和质构产生有利影响。 
    Abstract: Conducted to verify the efficacy of a new complex antimicrobial plant extracts in Frankfurter sausage and compared with potassium sorbate, the chemical preservative.With vacuum package and stored at 4℃, the preservation effect of Frankfurter sausage without smoking were evaluated through microorganism indexes, pH value, color parameters and texture values.The result of study showed that, compared with potassium sorbate, 4 and 6g/kg plant extracts work finely in preventing the bacterial growth, extending shelf life up to 4 and 5 weeks, respectively, which could also maintain good color and texture quality of products at temperature of 4℃.
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出版历程
  • 收稿日期:  2012-09-16

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