生物保鲜剂延长冷鲜牛肉货架期的效果

为延长冷鲜牛肉的货架期，保证其贮藏期间的食用品质及安全性，采用单因素试验与正交试验筛选一组 复配生物保鲜剂（乳酸链球菌素、纳他霉素和ε-聚赖氨酸），并研究其对冷鲜牛肉的保鲜效果。结果表明：复配 生物保鲜剂中3 种保鲜剂的最佳配比为乳酸链球菌素2.5 g/L、纳他霉素1.5 g/L、ε-聚赖氨酸3.0 g/L；冷鲜牛肉在 （4±1） ℃条件下贮藏8 d后，其挥发性盐基氮值为19.84 mgN/100 g，属于二级鲜肉；菌落总数较对照组降低2 个 数量级，表明复配生物保鲜剂能够有效抑制腐败菌的增长；贮藏后期，处理组冷鲜牛肉的汁液流失率较对照组减少 1.73%。复配生物保鲜剂可以将冷鲜牛肉的货架期有效延长4 d。

Effect of Biological Preservatives in Extending the Shelf-life of Chilled Beef

Various combinations of three biological preservatives (nisin, natamycin and ε-polylysine) were screened using one-factor-at-a-time and orthogonal array design methods for their efficacy in extending the shelf-life of chilled beef and ensuring its quality and safety during storage. The effect of the selected combination on quality changes of chilled beef was investigated. The results showed that the optimal combination was found to be 2.5 g/L nisin, 1.5 g/L natamycin and 3.0 g/L ε-polylysine. The total volatile base nitrogen (TVB-N) value of chilled beef treated with this combination after being stored for 8 days at (4 ± 1) ℃ was 19.84 mgN/100 g, reaching the second-grade level of fresh meat. In addition, the total viable count of chilled beef in the treatment group was reduced by 2 orders of magnitude compared with the control group, demonstrating that the combination of preservatives inhibited the growth of spoilage bacteria effectively. At the end of storage life, the drip loss of the treatment group was reduced 1.73% compared with the control group. This treatment extended the shelf-life of chilled beef by 4 days.