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茶多酚,乳酸钠和Nisin对冷鲜猪肉品质特性的影响

符绍辉,于福满,罗志良,张秀民,高振宏

Meat Industry（2014）

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Abstract
以新鲜猪4#肉为原料,经防腐剂处理后对猪肉在贮藏期间的菌落总数进行测定.采用正交试验确定了抗菌效果最优组合为茶多酚1.5％,乳酸钠1.5％,Nisin0.015％.另外,该复合抗菌效果显著大于单一的茶多酚防腐剂.
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