| 鲑鱼鱼精蛋白对食品防腐特性的研究 |
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| 引用本文： | 栾金水,王南舟,钟立人,黄高雄,毋瑾超.鲑鱼鱼精蛋白对食品防腐特性的研究[J].天然产物研究与开发,2000,12(3):52-57. |
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| 作者姓名： | 栾金水 王南舟 钟立人 黄高雄 毋瑾超 |
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| 作者单位： | 杭州商学院食品系,杭州,310035 |
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| 摘 要： | 测定了鲑鱼鱼精蛋白食品常见污染菌的抗菌范围和抗菌力，探讨ＰＨ值、温度、食品中的我机成分、有机成分对鱼精蛋白菌活性的影响，阐明了鱼精帽白的抗菌特点和作为食品天然防腐剂的开发价值。
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| 关 键 词： | 鱼精蛋白 食品天然防腐剂 抗菌活性 PH值 温度 |
| 修稿时间： | 1999年3月15日 |
RESEARCH IN THE PROPERTY OF SALMINE IN FOOD ANTISEPSIS |
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| Luan Jinshui,Wang Nanzhou,Zhong Liren,Huang Gaoxiong,Wu Jinchao.RESEARCH IN THE PROPERTY OF SALMINE IN FOOD ANTISEPSIS[J].Natural Product Research and Development,2000,12(3):52-57. |
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| Authors: | Luan Jinshui Wang Nanzhou Zhong Liren Huang Gaoxiong Wu Jinchao |
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| Abstract: | In this study the antimicrobial spectrum and antimicrobial abilities of Salmon clupine were determined against common food containinating microorganisms,the effect of pH value,temperature,organic and inorganic components of certain food on the antimicrobial activities was discussed and the antimicrobial characteristies of protamine and the potential for the development of protamine as a natural food antiseptic were described. |
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| Keywords: | protamine natural food antiseptic bacterial inhibition test |
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