冷却猪肉中复合保鲜剂配比优化研究

按照五因子二次旋转正交组合设计方案,确定了Nisin、纳他霉素、溶菌酶、茶多酚和壳聚糖复合保鲜冷却猪肉的交互作用,获得最佳配比。结果表明:5种保鲜剂的抑菌效果依次为溶菌酶>壳聚糖>茶多酚>Nisin>纳他霉素;溶菌酶与Nisin、溶菌酶与壳聚糖间存在显著交互效应(P<0.05);浸泡用复合保鲜剂的最佳配比为Nisin0.10%、纳他霉素0.13%、溶菌酶0.20%、茶多酚1.8%、壳聚糖1.8%。

Ratio optimize agent research of the composite in fresh chilled pork

This experiment in accordance with the five-factor quadratic orthogonal rotation combination of design,identified Nisin,Natamycin,Lysozyme,tea polyphenols and chitosan complex interaction of fresh chilled pork,the best ratio. The results showed that:Five of the bacteriostatic effect of antistaling agent followed by lysozyme>chitosan>TP>Nisin>Natamycin; lysozyme and Nisin,lysozyme and chitosan,there was a significant interaction between the effect (P<0.05); immersion compound antistaling agent for the best r...