| 乳酸链球菌素在肉制品中应用的研究进展 |
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| 引用本文： | 白卫东,沈棚,钱敏,刘丽微.乳酸链球菌素在肉制品中应用的研究进展[J].农产品加工．学刊,2013(2):18-21. |
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| 作者姓名： | 白卫东 沈棚 钱敏 刘丽微 |
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| 作者单位： | 仲恺农业工程学院轻工食品学院;华南农业大学食品学院 |
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| 基金项目： | 广州市科技攻关项目(2011YZ-00016);省部产学研结合项目(2009B090200020) |
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| 摘 要： | 乳酸链球菌素是一种安全、高效、无副作用的天然防腐剂。主要介绍了乳酸链球菌素的结构、特性、防腐机理,以及在肉制品加工中的应用状况,同时对未来的研究方向进行了展望,旨在为实际生产应用和研究提供一些理论依据。
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| 关 键 词： | 乳酸链球菌素 应用 肉制品 研究进展 |
Research Progress of Application of Nisin in Meat Products |
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| BAI Wei-dong,SHEN Peng,QIAN Min,LIU Li-wei.Research Progress of Application of Nisin in Meat Products[J].Nongchanpin Jlagong.Xuekan,2013(2):18-21. |
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| Authors: | BAI Wei-dong SHEN Peng QIAN Min LIU Li-wei |
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| Institution: | 1 (1.College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510225,China;2.College of Food Science,South China Agricultural University,Guangzhou,Guangdong 510642,China) |
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| Abstract: | Nisin is a safe,efficient natural preservative with no side effects.In this paper,the Nisin's structure, characteristics and corrosion mechanism are introduced,as well as in meat processing applications,while the future research directions are outlook,aiming to provide some theoretical basis for practical application and research |
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| Keywords: | Nisin application meat products research progress |
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