常用防腐剂在鱼糕保鲜中的应用研究

Effects of Common Preservatives on Shelf-life of Fish Sponge Cake

摘要:

通过单因素试验，从七种防腐剂中筛选出对鱼糕防腐保鲜效果较好的四种防腐剂：乙二胺四乙酸二钠、山梨酸钾、对羟基苯甲酸乙酯、Nisin(乳酸链球菌素)。再通过正交试验分析得其四种防腐剂的最优组合方案为：乙二胺四乙酸二钠0.03%、山梨酸钾0.05%、对羟基苯甲酸乙酯0.01%、Nisin(乳酸链球菌素) 0.02%。

Abstract:

Four preservatives, EDTA, potassium sorbate, ethylp-hydroxybenzoate and Nisin, were selected from 7 samples through the single factor test, which obviously improved the shelf-life of fish sponge cake. The best combination of the four preservatives was obtained through orthogonal test as: 0.03% EDTA, 0.05% potassium sorbate, 0.01% ethylp-hydroxybenzoate and 0.02% Nisin.