嗜酸乳杆菌NX2-6细菌素在猪肉保鲜上的应用

为探讨嗜酸乳杆菌NX2-6细菌素对冷鲜猪肉的保鲜效果,选取新鲜猪肉为研究对象,以菌落总数、pH、挥发性盐基氮、感官评价为鲜度指标,经不同浓度嗜酸乳杆菌NX2-6抑菌溶液浸泡30 min后,于4 ℃条件下贮藏9 d,测定不同时间点其鲜度的变化。结果表明,从3 d开始,4% S组的菌落总数水平就始终在对照组的1/10以下;pH变化拐点比对照组延迟2 d出现;TVB-N值比对照组推迟2 d到达国标最高检出限;从3 d开始中高剂量处理组气味评分始终显著优于对照组(p<0.05)。结论:4%嗜酸乳杆菌NX2-6抑菌溶液的保鲜效果最佳,猪肉变质较对照组可延缓2 d。

Application of Bacteriocin from Lactobacillus acidophilus NX2-6 in Pork Preservation

In order to investigate the fresh-keeping effect of Lactobacillus acidophilus NX2-6 fermentation products on chilled pork, the total number of colonies, pH value, volatile basic nitrogen, sensory evaluation was measured during the storage. The pork soaked in bacteriostatic solution of Lactobacillus acidophilus NX2-6 for 30 min was stored at 4℃ for 9 days. The freshness index of pork was measured at different time points. The results showed that 4% treatment group had the best preservation effect, the deterioration point could be delayed about 2 d compared to the control group. From the 3 rd day, the total number of colonies in 4% S group was always below 1/10 of the control group;the inflexion point of pH change was delayed by 2 days than that of the control group;TVB-N value reached the highest detection limit 2 days later than the control group. Odor score was always significantly higher than that of the control group from the 3 rd day (p<0.05).