| 冷却猪肉复合抑菌剂的配比优化及保鲜效果研究 |
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| 引用本文： | 关婷婷,徐明生,涂勇刚.冷却猪肉复合抑菌剂的配比优化及保鲜效果研究[J].食品与机械,2012,28(2):158-160. |
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| 作者姓名： | 关婷婷 徐明生 涂勇刚 |
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| 作者单位： | 江西农业大学,江西南昌330045;江西省天然产物开发与利用高校重点实验室,江西南昌 330045 |
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| 摘 要： | 为延长冷却猪肉货架期,用琼脂扩散法,模拟冷鲜猪肉原始菌群,采用二次回归通用旋转组合设计,对Nisin、ε-聚赖氨酸和山梨酸钾的复合抑菌剂的抑菌效果进行配比优化试验。结果表明,复合抑菌剂的最佳配比为Nisin 0.15g/L,ε-聚赖氨酸0.45g/L,山梨酸钾0.97g/L;将该复合抑菌剂应用于冷却猪肉,第19天时,冷却猪肉仍然保持在一级鲜度,表明复合抑菌剂对延长冷却猪肉货架期有明显效果。
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| 关 键 词： | 冷却猪肉 抑菌 Nisin ε-聚赖氨酸 山梨酸钾 |
Study on formulation optimization of a compound bacteriostat and fresh technology for chilled pork |
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| GUAN Ting-ting
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XU ming-sheng
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TU Yong-guan.Study on formulation optimization of a compound bacteriostat and fresh technology for chilled pork[J].Food and Machinery,2012,28(2):158-160. |
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| Authors: | GUAN Ting-ting XU ming-sheng TU Yong-guan |
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| Affiliation: | GUAN Ting-ting1,2 XU ming-sheng1,2 TU Yong-guan1,2(1.Jiangxi Agricultural University,Nanchang,Jiangxi 330045,China;2.Key Lab for Natural Product Utilization and Development of Jiangxi Provincial High School,Nanchang,Jiangxi 330045,China) |
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| Abstract: | In order to protract the limited shelf life of chilled pork,apply the method of agar diffusion to imitate the original bacterial flora of frozen fresh pork,by using the quadratic general rotary unitized design to research the antibacterial effects of the compound bacteriostat through proportioning and optimizing tests on compound of Nisin,ε-polylysine and Potassium Sorbate.The result shows the optimum proportion of compound bacteriostat is:Nisin 0.15 g/L,ε-polylysine 0.45 g/L,Potassium Sorbate 0.97 g/L.After applying the compound bacteriosta on the chilled pork,in the 19th day,the frozen pork remain in the Grade One fresh level,which has demonstrated that the compound bacteriostat has significant effect on protecting the shelf life of chilled pork. |
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| Keywords: | chilled pork bacteriostat Nisin ε-polylysine potassium sorbate |
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