摘要
目前我国肉制品保鲜中允许使用的生物保鲜剂只有乳酸链球菌素和纳他霉素,而同样作为一种安全、高效的生物保鲜剂——ε-聚赖氨酸,因抑菌谱广、水溶性好、热稳定性好等优点使其在肉制品保鲜中应用前景广阔。本文主要综述了乳酸链球菌素、纳他霉素和ε-聚赖氨酸的特性以及它们在肉制品保鲜中的应用现状,并对他们的应用前景进行了展望。
Currently,only nisin and natamycin are permitted to be used in meat preservation as bio-preservative in China.The ε-polylysine also as a safe and efficient bio-preservative has a bright future in meat preservation for its broad spectrum antibacterial,good water solubility and thermal stability.The characteristics and application status quo of nisin,natamycin and ε-polylysine in meat preservation were reviewed in this article,as well as prospected the development of them.
出处
《湖南农业科学》
2010年第10期88-91,94,共5页
Hunan Agricultural Sciences
基金
"十一五"国家科技支撑计划课题--世博科技专项(2009BAK43B17)
上海市教育委员会重点学科建设项目资助(J50704)
