摘要
利用壳聚糖、茶多酚、Nisin、纳他霉素、ε-聚赖氨酸5种生物保鲜剂对植物基人造肉进行处理,并在4℃条件下进行贮藏,在不同贮藏时间条件下对植物基人造肉的pH、硫代巴比妥酸值、菌落总数、大肠杆菌进行测定,比较分析不同生物保鲜剂的保鲜效果。生物保鲜剂处理后的植物基人造肉的储存期和品质均较未处理的试样有明显提升,其中Nisin 0.02%、纳他霉素0.06%及ε-聚赖氨酸0.32%~0.36%处理的植物基人造肉p H的变化趋势较为缓和,可以有效控制人造肉p H的变化。纳他霉素0.045%~0.060%和Nisin 0.06%~0.10%处理对硫代巴比妥酸值的影响抑制效果更好。壳聚糖1%和ε-聚赖氨酸0.20%~0.36%处理对菌落总数的抑制效果明显。茶多酚2%和ε-聚赖氨酸0.2%处理对大肠杆菌的抑制具有显著效果。与空白对照组相比,所有经过保鲜剂处理的植物基人造肉安全期延长到28 d。生物保鲜剂对植物基人造肉具有比较明显的保鲜作用,能够有效延长植物基人造肉保鲜期。
Plant-based meat was treated with several biological preservatives including chitosan, tea polyphenols, Nisin,natamycin, ε-polylysine, and stored at 4 ℃. The pH, thiobarbituric acid, total bacterial count and Bacillus coli of plant-based meats were determined during the storage time. Meanwhile, the fresh-keeping effects of several biological preservative were comparative analyzed. The results showed that the storage period and quality of plant-based meat treated with biological preservative were significantly improved compared with untreated samples. Nisin 0.02%, natamycin 0.06% and ε-polylysine 0.32%-0.36% could better control the pH change of plant-based meat. The inhibiting effects of natamycin 0.045%-0.060%and Nisin 0.06%-0.10% treatment on thiobarbituric acid were better. Chitosan1% and ε-polylysine 0.20%-0.36% treatment had obvious inhibiting effects on colony count. Tea polyphenol 2% and ε-polylysine 0.2% treatment had significant effect on the inhibition of Escherichia coli. Compared with the blank control group, the safe period of all plant-based artificial meat treated with preservative was extended to 28 d. It was found that the biological preservative had obvious fresh-keeping effect on the plant-based meat, and could effectively prolong the shelf life of the plant-based meat product.
作者
戴增辉
韩林娜
路飞
田娟娟
葛世妍
肖志刚
DAI Zenghui;HAN Linna;LU Fei;TIAN Juanjuan;GE Shiyan;XIAO Zhigang(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034;Harbin Fuyao Food Co.,Ltd.,Orient Group Incorporation,Harbin 150000)
出处
《食品工业》
CAS
2022年第2期157-162,共6页
The Food Industry
基金
东方集团“高水分植物基人造肉开发”项目(054-92000232)
辽宁省高等学校基本科研项目(服务地方项目)(LFW201904)。
关键词
植物基人造肉
生物保鲜剂
保鲜
品质
plant-based meat
biological preservative
fresh keeping
quality
