摘要
为延长冷却猪肉货架期,用琼脂扩散法,模拟冷鲜猪肉原始菌群,采用二次回归通用旋转组合设计,对Nisin、ε-聚赖氨酸和山梨酸钾的复合抑菌剂的抑菌效果进行配比优化试验。结果表明,复合抑菌剂的最佳配比为Nisin 0.15g/L,ε-聚赖氨酸0.45g/L,山梨酸钾0.97g/L;将该复合抑菌剂应用于冷却猪肉,第19天时,冷却猪肉仍然保持在一级鲜度,表明复合抑菌剂对延长冷却猪肉货架期有明显效果。
In order to protract the limited shelf life of chilled pork,apply the method of agar diffusion to imitate the original bacterial flora of frozen fresh pork,by using the quadratic general rotary unitized design to research the antibacterial effects of the compound bacteriostat through proportioning and optimizing tests on compound of Nisin,ε-polylysine and Potassium Sorbate.The result shows the optimum proportion of compound bacteriostat is：Nisin 0.15 g/L,ε-polylysine 0.45 g/L,Potassium Sorbate 0.97 g/L.After applying the compound bacteriosta on the chilled pork,in the 19th day,the frozen pork remain in the Grade One fresh level,which has demonstrated that the compound bacteriostat has significant effect on protecting the shelf life of chilled pork.
出处
《食品与机械》
CSCD
北大核心
2012年第2期158-160,共3页
Food and Machinery
基金
江西省科技支撑项目(编号:2009BNA08200)
