多源复合天然保鲜剂对冷却猪肉的保鲜效果

为寻求安全、有效的纯天然复合保鲜液,保证冷却猪肉货架期的品质,将6%(质量分数)的丁香与桂皮提取液各12.5mL与壳聚糖5g、蜂胶1g、Nisin 0.75g、溶菌酶0.75g、茶多酚5g混合,配制成2%复合天然保鲜剂,浸泡冷却猪肉,真空包装,(4±1)℃低温冷藏。通过测定冷却猪肉在冷藏过程中的微生物指标、理化指标和肉色指标,考察复合保鲜剂对冷却猪肉的保鲜效果。试验同时设阳性对照(2%乳酸处理组)和阴性对照(无菌蒸馏水处理组)。试验结果表明,在同一贮藏期内2%复合天然保鲜剂和2%乳酸处理组的各项指标均优于无菌蒸馏水处理组,且以2%复合天然保鲜剂对冷却猪肉的保鲜效果最好;贮存3周时,2%保鲜剂处理组细菌总数的对数值lg(cfu/mL)]6.58,pH6.5,TRA值0.30,TVB-N值16mg/100g,TBARS值0.05mg/100g,MMb含量60%和汁液流失率0.06%,肉色暗红,风味较好,达到保鲜目标要求。

Studies on the Preservation of Chilled Pork by Mixture Natural Preservatives Solution

The micro-flora counts,physiochemical value and color of chilled pork soaked with mixture natural preservatives solution(2%),lactic acid solution(2%,positive CK) and sterile distilled water(negative CK),packed in vacuum package(VP)and stored at(4±1) ℃ were studied,to seek security and effective natural preservatives,ensure the chilled pork’s quality in shelf-life.The mixture natural preservative solution(2%) was compounded with 12.5 mL Syzygium aromaticum extract(6%,quality fraction),12.5 mL Ramulus Cinnamomi extract(6%),5g chitosan,1 g bee-glue,0.75 g nisin,0.75 g lysozyme and 5 g tea polyphenol.The results indicated preservation effects of chilled pork by two kinds of preservative treatments were better than sterile distilled water treatment(negative CK) at the same storage,especially preservation effect of mixture natural preservative(2%) treatment was the best;At 3 weeks of storage,to mixture natural preservative(2%) treatment,the logarithmic value of total micro-flora countlg(cfu/ml)]was 6.58,the values of pH 6.5,TRA 0.30,TVB-N 16 mg/100 g and TBARS 0.05 mg/100 g,the MMb content was 60%,the dripping loss was 0.06%,the color of the pork kept redness,and the flavor was better,achieved preservation demand.