浸泡和喷雾法应用乳链菌肽作为猪肉的生物防腐剂。
Application of nisin as biopreservative of pork meat by dipping and spraying methods.
机构信息
Department of Biochemical and Pharmaceutical Technology, University of São Paulo, São Paulo, SP, Brazil.
Department of Civil, Chemical and Environmental Engineering, Pole of Chemical Engineering, Via Opera Pia 15, 16145, Genoa, Italy.
出版信息
Braz J Microbiol. 2019 Apr;50(2):523-526. doi: 10.1007/s42770-019-00080-8. Epub 2019 Apr 23.
Abstract
Comparison between dipping and spraying methods to inhibit bacterial growth on artificially contaminated pork meat showed greater effectiveness of the latter method during the whole low-temperature one-week storage of product. These results suggest that the spraying method could be successful in directly applying antimicrobials to food products.
摘要
对比浸泡法和喷雾法抑制人工污染猪肉表面细菌生长的效果发现，后者在产品低温贮藏的一周内效果更佳。这些结果表明，喷雾法可成功地将抗菌剂直接应用于食品。
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