摘要
为搞清N isin、溶菌酶和乳酸钠复合保鲜冷却羊肉的交互作用,获得最佳配比,按照三因子二次正交旋转组合设计方案,用N isin、溶菌酶和乳酸钠构成的复合保鲜剂对冷却羊肉进行处理,真空包装后贮藏于(4±1)℃环境中,一周后检测菌落总数。结果表明:三种保鲜剂的抑菌效果依次为N isin>溶菌酶>乳酸钠;N isin与溶菌酶之间存在极显著的交互效应(P<0.01),而N isin与乳酸钠、溶菌酶与乳酸钠之间存在显著的交互效应(P<0.05);浸泡用复合保鲜剂的最佳配比为N isin 0.34%、溶菌酶0.24%、乳酸钠2.27%。
To know the interaction and obtain the optimum percentage of nisin, lysozyme and lactic acid sodium in the preservation of chilled mutton, according to the three factors quadratic rotating design, chilled mutton was treated by compound antimicrobials made up of nisin, lysozyme and lactic acid sodium, and vacuum packaged and stored at （4±1）℃. The total bacteria counts were detected after one week. Results show that nisin antimicrobial efficiencies is better than that of lysozyme and lactic acid sodium; there is extremely significant synergy between nisin and lysozyme （P 〈 0.01）, there is significant synergy between nisin and lactic acid sodium （P 〈 0. 05）, the same to lysozyme and lactic acid sodium （P 〈 0.05）; the optimum percentage of compound antimicrobials is 0.34% nisin, 0.24% lysozyme and 2.27% lactic acid sodium.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2006年第8期184-187,共4页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家"十五"科技攻关西部专项(2003BA901A23)
关键词
冷却羊肉
保鲜
NISIN
溶菌酶
乳酸钠
chilled mutton
preservation
nisin
lysozyme
lactic acid sodium
