摘要
研究了以脱氢醋酸钠为主防腐剂,以乳酸钠、柠檬酸钠和EDTA为复合防腐剂,应用到低温灌肠肉制品中以延长其保质期。采用四因素三水平正交实验,以肉制品的保质期作为评价指标,筛选出防腐效果最佳的实验组合为:脱氢醋酸钠0.5g、乳酸钠40mL、柠檬酸钠3.0g、EDTA0.5g。
Using sodium dehydroacetate as a main antiseptic, which was composed of sodium of lactic acids, sodium of citric acid and EDTA, used in meant products of low temperature in order to lengthen their quality guarantee periods. With the quality guarantee period of the meant product as the index, the best scheme of the experiment was as follows：0.5g sodium dehydroacetate,40mL sodium of lactic acid,3.0g sodium of citric acid, 0.5g EDTA.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第11期219-221,共3页
Science and Technology of Food Industry
关键词
脱氢醋酸钠
防腐剂
复合防腐剂
低温肉制品
保质期
sodium dehydroacetate
antiseptic
complex antiseptic
meat products of low temperature
quality guarantee period
作者简介
连军强（1974-），男，工程师，学士，主要从事肉制品方面的研究工作。
