摘要
使用乳酸链球菌素(Nisin)、甘氨酸(Glycin)、纳他霉素(Natamycin)、溶菌酶(Lysozyme)四种天然防腐剂处理香酥酱鸭,以37℃恒温贮存7d时酱鸭中菌落总数、挥发性盐基氮(TVB-N)值测定结果为基础进行综合评分,通过双指标正交试验确定天然复合防腐剂应用于酱鸭生产的最佳配方。结果表明:四种防腐剂单一使用时均有抑菌效果,其中Nisin效果最佳,正交试验得出Nisin0.05%、甘氨酸0.50%、纳他霉素0.05%、溶菌酶0.04%的天然复合防腐剂对香酥酱鸭的防腐效果最好,明显强于单一使用效果。
The effectiveness of a single treatment with nisin, glycin, natamycin or lysozyme in the preservation of vacuumpacked spiced crisp ducks stored at 37 ℃ was investigated by examining the change of total bacterial count at intervals of 7 d. In order to obtain the optimal preservation for spiced crisp ducks, the combined use of the natural preservatives was adopted and their optimum addition proportions were explored for maximizing weighed score of total volatile basic nitrogen （TVB-N） and total bacterial count of spiced crisp ducks using orthogonal array design. Results showed that each natural preservative could significantly inhibit microbiological contamination and nisin exhibited the highest preservation effect among them. The optimal formula of compound preservatives consisted of nisin 0.05%, glycin 0.50%, natamycin 0.05%, lysozyme 0.04%. This formula had much stronger inhibitory effect against bacteria than a single preservative.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第20期433-436,共4页
Food Science
基金
常熟市科技局基金资助项目(2006-67)
关键词
香酥酱鸭
天然复合防腐
菌落总数
挥发性盐基氮值(TVB-N)
spiced crisp duck
compound natural preservative
total bacterial count
total volatile basic nitrogen （TVB-N）
