| 冷却肉天然复合保鲜剂配比的优化 |
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| 引用本文： | 陈亚莉,杨秀华,王远亮,李宗军. 冷却肉天然复合保鲜剂配比的优化[J]. 食品科学, 2010, 31(8): 84-90. DOI: 10.7506/spkx1002-6300-201008019 |
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| 作者姓名： | 陈亚莉 杨秀华 王远亮 李宗军 |
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| 作者单位： | 食品科学与生物技术湖南省重点实验室，湖南农业大学食品科技学院 |
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| 基金项目： | 湖南省博士后基金项目(2008RS4008); 湖南省重大科技专项(2007FJ1003) |
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| 摘 要： | 根据中心复合设计原理，在琼脂扩散法得出3 种天然保鲜剂最小抑菌浓度基础上，运用Minitab14 数据统计分析软件，采用四因素二水平中心复合响应曲面分析法，确定保鲜剂的最佳配比为Nisin 0.2773g/100mL、溶菌酶0.46g/100mL、乳铁蛋白0.604g/100mL、pH5.16。pH 值与乳铁蛋白、pH 值与溶菌酶、pH 值与Nisin、乳铁蛋白与溶菌酶以及溶菌酶与Nisin 之间均存在显著的交互作用(P＜ 0.01)，而乳铁蛋白与Nisin 交互作用不显著(P＞0.05)。单因素对细菌总数影响的大小次序为Nisin ＞溶菌酶＞ pH 值＞乳铁蛋白。
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| 关 键 词： | 冷却猪肉 复合保鲜剂 N i s i n 溶菌酶 乳铁蛋白 pH 值 细菌总数 |
| 收稿时间： | 2009-07-24 |
Formulation Optimization of a Natural Complex Preservative for Chilled Meat Using Response Surface Methodology |
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| CHEN Ya-li,YANG Xiu-hua,WANG Yuan-liang,LI Zong-jun. Formulation Optimization of a Natural Complex Preservative for Chilled Meat Using Response Surface Methodology[J]. Food Science, 2010, 31(8): 84-90. DOI: 10.7506/spkx1002-6300-201008019 |
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| Authors: | CHEN Ya-li YANG Xiu-hua WANG Yuan-liang LI Zong-jun |
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| Affiliation: | Hunan Province Key Laboratory of Food Science and Biotechnology, College of Food Science and Technology,Hunan Agricultural University, Changsha 410128, China |
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| Abstract: | Three natural preservatives like Nisin,lysozyme and lactoferrin were tested for minimum inhibitory concentration(MIC) against common food-contaminating bacterial species using the agar diffusion method and for inhibitory zone diameter against Staphyloccocus aureus.To minimize total number of bacteria in chilled pork,the preservatives were complexed and the optimal formulation and the optimal pH were investigated using response surface methodology based on a central composite design involving 31 experiments ... |
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| Keywords: | chilled pork complex preservative Nisin lysozyme lactoferrin pH total number of bacteria |
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