肉制品防腐剂在熏煮香肠中的应用

本文以在国内肉制品生产中具有代表性的熏煮香肠类产品为实验对象,选择GB2760《食品添加剂使用卫生标准》中允许在肉制品使用的几种防腐剂,根据其不同的抑菌机理,通过正交实验,优选出最佳的肉制品防腐剂配比组合。试验结果显示:将山梨酸钾、双乙酸钠、纳他霉素、乳酸链球菌素这四种防腐剂按照0.1%、0.3%、0.003%、0.01%的比例复配用于熏煮香肠类产品的防腐保鲜,能够取得非常理想的效果。     

巴氏杀菌中性乳饮料防腐保鲜研究

研究了巴氏杀菌中性乳饮料的防腐保鲜技术。采用以鱼精蛋白为主要成分,结合其他防腐剂的优点,复配出中性食品复合防腐剂(NFCP),并应用于巴氏杀菌甜牛乳饮料中。结果表明,在经过100℃,30min杀菌的甜牛乳饮料中,加入质量分数为0.9%的中性食品复合防腐剂,能起到较好的防腐保鲜效果,保质期可达到6个月以上。     

酱腌菜天然防腐保鲜技术及应用前景展望

酱腌菜是以新鲜蔬菜为主要原料,经不同腌渍工艺制作而成的蔬菜制品。传统酱腌菜的加工工艺、防腐保鲜措施较为落后,为满足现代人健康饮食的需求,加工工艺、防腐保鲜措施需要提质升级。天然防腐剂取代化学防腐剂在食品防腐剂中的应用,以及复合防腐剂的研究已成为食品工业的一个热点。文章对近年来有关酱腌菜的传统加工工艺;影响酱腌菜品质的因素:成品水分含量、腌制温度、腌制时间、包装方式和杀菌条件;酱腌菜防腐保鲜的措施:盐渍法、高温灭菌法、防腐技术、包装技术和栅栏技术进行了综述,并对天然防腐剂的应用前景进行了展望。     

复合型天然防腐剂在乳化型香肠中的作用研究

为了提高乳化型香肠的抗腐败能力,研究纳他霉素、Ni8in、乳酸钠3种食品添加荆复配后对乳化型香肠的各种作用,比较它们之间的强弱,并与亚硝酸钠的抑菌效果作比较.采用L9(34)正交试验设计确定各因素和水平,对乳化型香肠进行感官指标、pH、菌落总数的测定.研究结果表明:复合防腐剂在感官品质、pH等方面比亚硝酸钠要好.3种添加剂的最优组合为:纳他霉素100 g/kg、乳酸钠2.4 g/kg、Nisin O.5 g/kg.3种添加剂中Nisin和乳酸钠对延长货架期有显著性影响(p<0.05).抑菌效果依次是Nisin＞乳酸钠＞纳他霉素.     

月桂酸／辛酸单甘油酯的防腐、保鲜、乳化作用及安全性

本文介绍了两种新型食品乳化防腐剂——月桂酸／辛酸单甘油酯的防腐保鲜、乳化作用、安全性及应用。     

复配防腐剂在熏煮香肠中的应用

实验以熏煮香肠为研究对象,以处理前后香肠中挥发性盐基氮(TVB-N)含量和菌落总数的变化作为评价指标,研究单一防腐剂乳酸钠、双乙酸钠、乳酸链球菌素的防腐保鲜作用,并通过筛选不同防腐剂复配比例优化防腐效果。结果显示,当双乙酸钠添加量0.04%、乳酸钠2.0%、乳酸链球菌素0.006%时,防腐效果最佳。     

几种添加物对乳化香肠品质的影响

研究了食盐、大豆分离蛋白、卡拉胶和复合磷酸盐对乳化香肠品质的影响.实验结果表明:食盐、大豆分离蛋白、卡拉胶和复合磷酸盐对乳化香肠品质均有不同程度的影响,其最佳配比为食盐1.5%,大豆分离蛋白3.0%,卡拉胶0.4%,复合磷酸盐0.03%.     

复合调味品姜酱的研制与保鲜防腐处理

研究了生姜的制作工艺,通过添加保健性原料复合配制使产品具有了保健功效,并较好地保持了鲜姜原有的辛辣口感和香味。研究制备的复合调味品姜酱采用新型生物食品防腐剂和植物防腐剂增效使用,平均抑菌率提高了2.19%,并使产品的稳定、保鲜效果有了明显的提高。     

台湾香肠制作中复合防腐剂的研究

研究添加不同防腐剂对低温灌肠制品(台湾香肠)保质期的影响。设计单因素和正交试验,分别将不同浓度防腐剂及其组合在台湾香肠制作工序中(二次搅拌)加入原料内,分别对成品台湾香肠细菌总数、TVB-N值、pH值的变化进行测定,筛选最佳的防腐剂组合。结果表明:4种防腐剂复合后使用效果最佳。     

乳化香肠加工工艺条件优化

应用中心复合设计试验优化乳化香肠加工工艺条件。选取瘦肉比例、复合磷酸盐和水分添加量作为中心复合设计的因变量,总汁液损失率、弹性和红度值为应变量,利用响应面法分析进行多元线性回归和二项式拟合,并结合预测分析,得到乳化香肠的优化工艺条件。结果表明,最佳的乳化香肠加工工艺是瘦肉比例是0.7786:1、复合磷酸盐添加量0.23%、水分添加量16.45%,在此条件下的总汁液损失率为2.72%、弹性为0.865、红度值为7.318。与模型预测值偏差较小,所以该模型有良好的预测性,可以在一定程度上控制香肠的品质。     

几种天然保鲜剂对冷却猪肉保鲜效果的研究

冷却肉的货架期是限制我国冷却肉发展的瓶颈所在。为了延长冷却猪肉货架期,本文对8种复合保鲜剂喷洒处理冷却猪肉在冷藏(0～4℃)条件下的保鲜效果进行了研究,结果表明:不同保鲜剂处理可不同程度降低肉表面的初始菌数,保鲜剂乙酸1g+乳酸1g+壳聚糖0.5g+茶多酚0.1g+蒸馏水100g效果最明显;保鲜剂乙酸1g+乳酸1g+壳聚糖1g+蒸馏水100g的保鲜效果最显著,可以在4℃贮存下保持冷却肉的一级鲜度15天,比不喷洒保鲜剂延长8天。     

抗真菌乳酸菌研究

食品安全是近年来公众关注的焦点,常规的食品防腐剂由于其可能的致癌致畸副作用,促使人们寻找可替代的天然安全防腐剂。乳酸菌具有充当天然防腐剂的潜质和优势,其抗真菌研究是当前研究的热点。人们经过研究发现乳酸菌可以产生有机酸、肽类及脂肪酸等抗真菌类物质。本文就当前抗真菌乳酸菌研究进行综述,对不同抗真菌物质进行详细阐述,并对后续研究进行展望。     

Influence of composition and processing of Frankfurter sausages on the growth dynamics of Listeria monocytogenes under vacuum

Ready-to-eat (RTE) meat products, such as Frankfurter sausages, are often linked to cases of listeriosis, which is a disease caused by the foodborne pathogen Listeria monocytogenes. Frankfurter sausages vary, from manufacturer to manufacturer, in many aspects: (i) composition, (ii) physicochemical characteristics, (iii) background flora, (iv) processing technology and (v) organoleptic characteristics. Some of these factors have been widely investigated for their effect on L. monocytogenes on food products. However, studies on the specific effect of composition and processing technology on L. monocytogenes dynamics between two sausages are lacking. In this study, the growth dynamics of L. monocytogenes on two types of Frankfurter sausages, fresh and in brine, were studied at constant storage temperatures (4, 8 and 12 °C). Additionally, the physicochemical and compositional characteristics of both types of sausages were analysed. In order to study the isolated effect of preservatives, L. monocytogenes growth dynamics, at 4 °C and 30 °C, were studied in two types of liquid systems. These were prepared with the same level of preservatives as in the two types of sausages. Results indicated no major significant differences in physicochemical characteristics for the two types of sausages; but, statistically significant variability was detected in the concentration of preservatives. In liquid systems, the maximum specific growth rate (μ_max) remained unaffected by the effect of preservatives, but the lag phase was longer in the system mimicking fresh sausages. In sausages, the ‘in brine’ type had two-fold higher μ_max at all temperatures and shorter lag phase at 4 °C. The presence/absence of sausage skin, which was found to be impermeable from L. monocytogenes cells and was present in the fresh sausage, could explain those differences. In conclusion, this study highlighted the influence of processing factors, and specifically of the sausage casing on L. monocytogenes growth dynamics. Therefore, an edible membrane, which is heat resistant and impermeable to the cells, could be a hurdle strategy to control the microbiological food safety.     

湿面条的保鲜研究

本文主要研究湿面条在常温存放条件下,使用不同保鲜剂来达到保鲜的目的。实验证明,湿面条在pH值为6.2,使用0.05％脱氢醋酸钠防腐防霉剂,结合使用3％乳酸钠抑菌剂,在室温30℃能保鲜24h。     

芳香精油在食品保藏中的应用性研究进展

芳香精油是重要的植物次生代谢物,药食应用历史悠久,因其多方面的生物活性,已引起人们对其在食品保藏领域替代化学防腐剂的极大兴趣。文中概述了芳香精油及其成分在采后果蔬、预切果蔬片、肉制品、乳制品和水产品等食品保鲜和贮藏领域中应用性和安全性研究的最新研究进展。许多研究表明,牛至、丁香、罗勒、胡荽、肉桂、百里香、薄荷、迷迭香、芥茉、芫荽、红根草等芳香精油以及丁子香酚、香芹酚、肉桂酸、己醛、草蒿脑、麝香草酚、香芹酮、肉桂醛、柠檬醛、香叶醇等单体成分具有优良的抗食源性腐败菌和致病菌活性。通过与食品生产前处理工艺、气调包装、配方优化等手段的结合,一些芳香精油及其成分显示出天然食品保藏剂良好的商用价值。     

Novel natural food preservatives and applications in seafood preservation: a review

Food preservative additives are natural or synthetic substances which delay degradation in foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of synthetic additives in food was more common. However, synthetic additives have not been widely accepted by consumers in recent years due to their assumed adverse effects on their health. Therefore, the tendency of consumers to natural additives is increasing day-by-day. Seafood is an easily perishable food due to its chemical composition. Immediately after harvest, changes in odor, taste, and texture in fishery products can be noticed. For this reason, measures to protect the product must be taken immediately after harvest or catching. Various preservation methods have been developed. In addition to various technological methods, preservative additives are used in fresh or processed seafood as well as in other foods. This review focuses on novel natural preservatives from different sources such as plants, bacteria, fungi, animals and algae, and their use in seafood to protect quality and prolong shelf life. © 2018 Society of Chemical Industry     

Simultaneous determination of dehydroacetic acid,benzoic acid,sorbic acid,methylparaben and ethylparaben in foods by high-performance liquid chromatography

In this study, an analytical method was established and validated to determine the preservatives such as dehydroacetic acid, benzoic acid, sorbic acid, methylparaben and ethylparaben. The level of preservatives was measured by solvent extraction method adding purification process with carrez reagent and by high-performance liquid chromatography (HPLC). The developed analytical method was successfully applied to determine the concentration of preservatives in various food samples including jam, cheese and soy sauce, displaying high accuracy (recoveries between 87.8% and 110%) and precision (%RSD less than 5.92% and 7.72% for intra-day and inter-day, respectively). To verify the applicability of the improved test method, selected 13 food items and collected 521 samples were monitored. As a result, all the cases met the Korea standard guidelines. Consequently, this study is expected to contribute to the safety management of preservatives for domestic distribution and imported food.

     

生湿面保鲜技术研究现状

文章介绍了生湿面贮藏期间主要存在的保鲜问题,并全面地概述了化学保鲜剂、气调、辐照等保鲜技术在生湿面应用中的国内外研究现状及发展趋势。     

正交优化鲜玉米面条复合保鲜剂

为延长鲜玉米面条保存期,在食品添加剂允许使用限量范围内,采用正交优化法,通过添加防腐剂(脱氢醋酸钠、双乙酸钠和复合磷酸盐),结合121℃、5 min杀菌处理,对鲜玉米面条感官、断条率、烹调损失率、TPA(质地剖面分析)和菌落总数分析,筛选出最优复合保鲜剂配方。结果表明:添加0.5 g/kg脱氢醋酸钠、0.15 g/kg双乙酸钠和4 g/kg复合磷酸盐复配防腐、保鲜效果最佳,能有效延长鲜玉米面条保质期,可长达6个月。     

鲜切青笋防腐保鲜工艺的优化及不同包装材料对其品质的影响

为了研究不同防腐剂和不同包装材料对鲜切青笋防腐保鲜的效果,并延长其贮藏时间,通过预试验选择山梨酸钾、纳他霉素、柠檬酸为有效合适的防腐剂,按照L9(34)正交试验制作不同配比的防腐保鲜复合液,以鲜切青笋在贮藏过程中的细菌总数、失重率及硬度为测定指标,最终以综合评分确定最佳复合液配比。结果表明:防腐保鲜液的最佳配比为0.02%纳他霉素+2.0%柠檬酸+0.04%山梨酸钾。以普通塑料薄膜保鲜袋作对照,研究不同规格(0.07 mm、0.08 mm、0.09 mm)透气性的双向拉伸尼龙(BOPA)与低密度聚乙烯(LDPE)复合包装袋对鲜切青笋包装储藏期间的失重率、维生素C的含量、硬度的影响,并选择最佳的包装材料。结果表明:0.07 mm规格的复合材料包装鲜切青笋效果最佳。