【摘要】 将乳酸链球菌素、溶菌酶、乳酸钠、双乙酸钠作为复合防腐剂加入到烧鸡中,通过对不同贮藏时间的烧鸡中菌落总数、TVB N值、TBA值、pH值的测定和感官分析,研究复合防腐剂对烧鸡的保鲜作用。结果表明复合防腐剂具有明显的抑菌效果,烧鸡经Nisin(0.05%)、溶菌酶(0.05%)、乳酸钠(2%)和双乙酸钠(1%)组成的复合保鲜剂浸泡处理、真空包装后,在常温(15~20℃)下保质期可达20~25d。更多还原

【Abstract】 Nisin, lysozyme, sodium lactate and sodium diacetate were used to roast chicken. The effect of the multiple type preservatives on roast chicken was studied by way of measuring the amount of the microbe, TVBN value, TBA value and pH value in different storage time and analyzing the sense organs. The results showed that multiple preservative solutions could prolong the shelf life of roast chicken. The shelf-life of roast chicken could be extended 20～25 days at the room temperature (15～20℃).更多还原