冷鲜牛肉复合保鲜剂的筛选与优化

为避免冷鲜牛肉储藏期间微生物污染而发生的腐败变质,延长其货架期,本文以冷鲜牛肉为研究对象,采用二倍稀释法、棋盘稀释法测定了不同保鲜剂的最小抑菌浓度及两两之间的协同效果,筛选出4种天然保鲜剂。以冷藏牛肉TVB-N值为检测指标,无菌蒸馏水处理的冷藏牛肉为对照组,采用四因素三水平的响应面试验优化了四种天然保鲜剂复配协同保鲜工艺,并以未经保鲜剂处理的冷藏牛肉为对照,进行了最佳复合天然保鲜剂对冷藏牛肉保鲜效果的研究。结果表明:最优配方为聚赖氨酸109.5 mg/kg、乳酸链球菌258.0 mg/kg、茶多酚152.0 mg/kg、壳聚糖130.0 mg/kg,可将冷鲜牛肉货架期从6 d延长至18 d。本实验筛选优化出的复合保鲜剂,为冷鲜牛肉保鲜剂的合理使用提供技术参考。

Selection and Optimization of Compound Natural Preservative for Cold Fresh Beef

In order to avoid spoilage caused by microbial contamination during cold beef storage,and prolong the shelf life of cold beef,cold fresh beef was used as the research object. The minimum inhibitory concentration of preservative and the synergistic effect between the two natural preservatives were measured by double dilution method and checkerboard dilution method. Four natural preservatives were screened out. The TVB-N value was used as the detection index,and the cold beef treated with sterile distilled water was used as the control group. The four-factor and three-level response surface experiments were used to optimize the four compound natural preservatives and treated with no preservative. The cold beef was used as a control,and the best compound natural preservatives to the preservation effect of chilled beef was studied. The results showed that the optimal formula was polylysine 109.5 mg/kg,nisin 258.0 mg/kg,tea polyphenol 152.0 mg/kg,chitosan 130.0 mg/kg. It estended the cold beef’s shelf life from 6 to 18 d. This experiment screened and optimized the compound preservative to provide a technical reference for the rational use of cold beef preservative.