山梨酸纳米粒在中式香肠中抑菌及抗氧化作用

采用离子凝胶法制备的山梨酸纳米粒腌制中式香肠,研究其对中式香肠抑菌及抗氧化性能的影响。在中式香肠自然风干20 d后,定期检测各处理组微生物及理化指标,并进行比较。结果表明:在贮藏的72 d中,山梨酸纳米粒组中式香肠的霉菌酵母总数显著低于空白处理组(P0.05),在贮藏后期(56~72 d)显著低于空白纳米粒组(P0.05),表明以纳米粒形式存在的山梨酸可直接发挥其抑菌作用与缓释性能。此外,在整个贮藏期间,其硫代巴比妥酸值显著低于空白纳米粒组和空白处理组(P0.05);其酸价、pH值显著低于空白处理组(P0.05);表明山梨酸纳米粒具有抑制脂肪氧化的作用。

Antimicrobial and Antioxidant Effects of of Sorbic Acid Nanoparticle on Chinese Sausage

The antimicrobial and antioxidant effects of sorbic acid nanoparticle （SAN） prepared through ionic gelation on Chinese sausage were investigated. After natural air drying for 20 d, sausage samples from various treatment groups were stored at normal temperature. Microbiological and physicochemical indexes were measured periodically during storage and compared among the treatment groups. Results showed that the total number of molds and yeasts in sausages with added SAN was significantly lower than that of the blank control group over the whole storage period of 72 d （P 〈 0.05）, and significantly lower than that of the blank nanoparticle （in the absence of sorbic acid） group at the later stage of storage （P 〈 0.05）, suggesting that SAN could directly exert antimicrobial and sustained release effects. In addition, a significantly lower thiobarbituric acid value （TBA） was observed compared to the blank control and blank nanoparticle groups （P 〈 0.05）; acid value （AV） and pH were significantly lower in the SAN group than in the blank control group （P 〈 0.05）. Thus it was concluded that SAN could inhibit lipid oxidation.