机构地区: 东北农业大学食品学院食品科学系
出 处: 《肉类研究》 1997年第1期42-45,共4页
摘 要: 本试验将Nisin应用于红肠中,研究其抑菌效果和对产品的感观及pH值的影响。结果表明,添加Nisin可显著降低细菌总数,并延长产品保存期。 Nisin was used in order to extend the shelf lilf of vacuum packaged Red Sausage.The results showed that Nisin could effectively inhibit the growth of bacteria adding 400 IU/g of Nisin could obtain the best effect.