1.Colleg e of Food Science and Technolog y of Huazhong Ag riculture University ,Wuhan,430070;2.Colleg e of Food Science and Technolog y of Hunan Ag ricultural University ,Hunan,410128;3.Food Science Institute of Jishou University ,Jishou,416000;4.Food Colleg e of Yunnan Ag ricultural University ,Kunming ,650201;5.Wuhan Zhong liang Meat-food Stuff Co.,L td,wuhan,430070
Abstract：Based on the study of GNa solution,nisin and lysozy me combinative fresh-keeping experiments, further orthog onal experiment of GNa solution,nisin and lysozy me were developed for a better fresh-keeping effect.The result of L9(34)orthog onal experiment showed three kinds of preservative used combinative has a sig nificant fresh-keeping effect on nonvaccum tray packag echilled meat.It can have a safe preserve period over 24day sunder 0～4℃ The optimum orthog onal experiment process conditions were A3B2C2D2.The condition of GNa solution, nisin and lysozy me were 5000ppm,2500ppm and 2500ppm,respectively and pH was 4.5 by lactic acid.
2008, Vol. 22 
