摘要
以壳聚糖、羧甲基纤维素钠和蒙脱土为基材,添加不同质量分数的乳酸链球菌素(Nisin),采用冷冻干燥法,制备出高吸湿性抗菌衬垫,用于冷鲜肉的保鲜。将各衬垫放置于托盘包装的底部,其上放置新鲜猪肉末,于4℃贮藏。每天测定各组鲜肉的菌落总数、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)值、pH值、蒸煮损失率、硬度和颜色等质量指标。结果表明:该抗菌衬垫的应用显著抑制了鲜肉中微生物的生长,减缓了TVB-N含量、TBARS值和pH值的增长速率,降低了蒸煮损失率,并有利于其硬度和颜色的保持;壳聚糖和Nisin共同使用有助于提高衬垫的抗菌和抗氧化能力,从而对鲜肉起到较好的保鲜效果;当衬垫中Nisin添加量相当于在鲜肉中的添加量,为0.5 g/kg时,该衬垫的使用可将鲜肉的保质期由2 d延长至4 d。
Highly hygroscopic pads with antibacterial activity were prepared by freeze-drying using a combination of chitosan, sodium carboxymethyl cellulose and montmorillonite as base material with different amounts of nisin added, and they were applied for the preservation of chilled pork. Grounded fresh pork was placed on each of the pads, which was located at the bottom of a plastic tray, and stored at 4℃. Total viable count (TVC), total volatile basic nitrogen (TVB-N) content, thiobarbituric acid reactive substances (TBARS) value, pH, cooking loss, hardness and color were examined every day. The results revealed that the application of the pads significantly inhibited microbial growth in meat, slowed down the increase in TVB-N content, TBARS value, and pH value, reduced cooking loss, and maintained the hardness and color of meat. The antimicrobial and antioxidant activities of the pads were improved by the combined use of chitosan and nisin, thus leading to better preservation of meat quality. By applying the nisin pad containing 0.5 g of nisin per kilogram of meat, the shelf life of fresh meat was extended to at least 4 days, which was twice longer than that of the control.
作者
何叶子
徐丹
张春森
许琦炀
HE Yezi;XU Dan;ZHANG Chunsen;XU Qiyang(College of Food Science,Southwest University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Technology Education,Southwest University,Chongqing 400715,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第1期286-291,共6页
Food Science
基金
国家级大学生创新创业训练计划项目(201610635014)
中央高校基本科研业务费专项资金项目(XDJK2016B012)
重庆市社会事业与民生保障科技创新专项一般项目(cstc2015shmszx80011)
