摘要
为解决传统鱼糕储藏难的问题,研究应用复合防腐剂有效延长鱼糕保质期的方法。通过单因素试验,从6种防腐剂中选取了Nisin(乳酸链球菌素)、ε-聚赖氨酸和山梨酸钾3种对鱼糕腐败菌抑制作用较强的防腐剂;运用响应面法,复配出最优组合复合防腐剂,其配比量为Nisin质量分数0.023%～0.034%、ε-聚赖氨酸质量分数0.022%～0.028%、山梨酸钾质量分数0.04%～0.06%。验证实验结果表明,复合防腐剂能有效抑制鱼糕微生物的生长,在0～4℃条件下储藏,鱼糕的保质期可达10周左右。
To solve the problem of short shelf life of Chinese conventional fish cake,3 preservatives including Nisin,ε-polylysine and potassium sorbate,which exhibited better respective preserving effect than other 3 preservatives including pimaricin,ethylparaben and sodium benzoate,were simultaneously added to the fish cake formula.To minimize total number of bacteria in fish cake,the optimal amounts of added Nisin,ε-polylysine and potassium sorbate were investigated using response surface analysis based on quadratic general rotation design.Results showed that the fish cake with 0.023%-0.034% of Nisin,0.04%-0.06% of potassium sorbate and 0.022%-0.028% of ε-polylysine exhibited a minimum total number of bacteria and its shelf life at 0-4 ℃ was up to around 10 weeks.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第8期285-289,共5页
Food Science
关键词
鱼糕
复合防腐剂
响应面
保质期
全质构分析
fish cake
composite preservative
response surface methodology
shelf life
texture profile analysis（TPA）
