摘要
使用天然减菌剂保鲜冷鲜牛肉能提高冷鲜牛肉产品的市场竞争力。该文以细菌总数及假单胞菌数、乳酸菌数为指标,比较了乳酸、植酸、壳聚糖、溶菌酶和乳酸链球菌素(Nisin)对冷鲜牛肉的保鲜效果,并用正交试验优化了复合减菌剂的配方。结果表明,Nisin的抑菌效果最佳,植酸和溶菌酶的抑菌效果次之。Nisin和植酸2种减菌剂之间存在协同减菌作用,由它们组成的复合减菌剂的最佳配比为Nisin∶植酸(3∶1),最佳使用量为0.15%的质量分数。
The market competitiveness of chilled beef can be enhanced by the application of natural preservatives. In this paper, the total number of bacteria and the numbers of Pseudomonas spp. and Lactobacillus being used as indice, the fresh-keeping effects of lactic acid,phytic acid, chitosan, lysozyme and Nisin on chilled beef were investigated, and the formula of a complex preservative were optimized by orthogonal experiments. The results showed that Nisin had the best antibacterial effect on chilled beef, followed by phytic acid and lysozyme. A synergistic antibacterial effect was found between Nisin and phytic acid. The optimal ratio of the complex preservative composed of Nisin and phytic acid was three to one for Nisin to phytic acid, and the optimal application concentration was 0.15% （w/w）.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第2期30-34,共5页
Food and Fermentation Industries
基金
贵州省科技支撑项目(黔科合NY字[2011]3099号)
吉首大学人才引进科研资助经费项目(8811310)
关键词
冷鲜牛肉
天然减菌剂
优化
NISIN
植酸
chilled beef
natural preservative
optimization
Nisin
phytic acid
