在易腐的罐装腌肉中用异抗坏血酸盐增强亚硝酸盐对肉毒梭菌的抑制作用。
Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat.
作者信息
Tompkin R B, Christiansen L N, Shaparis A B
出版信息
Appl Environ Microbiol. 1978 Jan;35(1):59-61. doi: 10.1128/aem.35.1.59-61.1978.
Abstract
Addition of sodium isoascorbate to the formulation for perishable canned comminuted cured meat markedly enhanced the efficacy of nitrite against Clostridium botulinum. This effect was reproducible through a series of three tests. In one test it was found that the initial addition of 50 microgram of sodium nitrite per g plus isoascorbate was as effective as 156 microgram of sodium nitrite per g alone.
摘要
在易腐碎肉罐头的配方中添加异抗坏血酸钠，可显著提高亚硝酸盐对肉毒梭菌的抑制效果。这一效果在一系列三次试验中均可重现。在一次试验中发现，每克添加50微克亚硝酸钠加异抗坏血酸钠的初始效果与每克单独添加156微克亚硝酸钠的效果相同。
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