摘要
为了评定乳过氧化物酶体系对冷却猪肉的保鲜效果,对冷却鲜猪肉分别采用浓度为3μg/ml的乳过氧化物酶体系(LPS)、4μg/ml的LPS、40μg/ml的乳酸链球菌素(Nisin)、3μg/ml的LPS+40μg/ml的Nisin、4μg/ml的LPS+40μg/ml的Nisin等5组不同保鲜剂处理,以蒸馏水处理做对照,测试猪肉在3±0.5℃保存条件下感官指标、理化指标和细菌总数的变化。结果表明:经LPS处理的冷却猪肉在贮藏过程中的感官指标、理化指标和细菌总数的变化比对照组缓慢,差异达到极显著水平(p<0.01),LPS可有效延长冷却猪肉的保鲜期;LPS处理比Nisin处理的保鲜效果更好,差异达到显著水平(p<0.05);当LPS与Nisin复配时,可以达到更好的保鲜效果,猪肉的保鲜期可达20d以上;Nisin可以减轻LPS导致的猪肉脂肪氧化。
The purpose of this study is to evaluate the preservation effects of lactoperoxidase system（LPS） on chilled fresh pork. Six groups of fresh pork were treated with several preservatives respectively as follows： distilled water （as control）, 3 μg/ml LPS, 4 μg/ml LPS, 40μg/ml Nisin, 3 μg/ml LPS＋40 μg/ml Nisin and 4μg/ml LPS＋40 μg/ml Nisin. Then stored at 3± 0.5 ℃. During refrigeration storage, sensory quality, physical-chemical quality and total bacterial accounts were determined. The results showed that： All of the measured values of the chilled pork treated with LPS preservative show slower change than the control group with the difference achieving extreme significance level （p 〈0.01）. LPS can significantly prolong storage life of the chilled fresh pork; the preservative effect of LPS is better than Nisin with the difference achieving significance level（p 〈 0.05）. The preservation effects are much better when both of LPS and Nisin are used at the same time. The prestrvation time can achieve over 20 days; Nisin can also lessen the oxidation of pork fat caused by LPS.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第12期498-502,共5页
Food Science
基金
科技部"十五"攻关项目(2001BA501A35)
