陇西腊肉复合保鲜剂配方优化

以陇西蕨麻猪肉为原料制备陇西腊肉，3 ℃条件下贮藏90 d，以腊肉的感官评分、挥发性盐基氮含量和菌落总数为检测指标进行综合评价，通过单因素试验和响应面优化试验探究大蒜素、茶多酚、生姜提取物等天然保鲜剂对腊肉品质的影响。结果表明：单一保鲜剂的最适剂量为大蒜素质量浓度1.0 g/100 mL、茶多酚质量浓度3.0 g/100 mL、生姜提取液体积分数40%；响应面优化试验结果表明，复合保鲜剂最佳组合为3.0 g/100 mL大蒜素、3.0 g/100 mL茶多酚、50.0%生姜提取液，在该配方下腊肉贮藏期间能够保持原有的鲜度和风味，货架期延长至90 d。

Optimizing the Formulation of Preservative Combinations for Longxi Bacon,a Traditional Chinese Meat Product in Longxi,Gansu

Longxi bacon was made from the meat of Juema pigs in Longxi,Gansu and stored at 3℃for up to 90 days.The effect of the natural preservatives allicin,tea polyphenols,ginger extract,individually and in combination,on the sensory evaluation,total volatile basic nitrogen(TVB-N)content and total bacterial count of bacon was studied by one-factorat-a-time method and response surface methodology.The results showed that the optimum concentrations of the single preservatives were 1.0 g/100 mL,3.0 g/100 mL and 40.0%for allicin,tea polyphenols and ginger extract,respectively.The optimum combination that maintained the freshness and flavor of Longxi bacon during storage was 3.0 g/100 mL allicin,3.0 g/100 mL tea polyphenols and 50.0% ginger extract,which extending the shelf life up to 90 days.