食品科学 ›› 2011, Vol. 32 ›› Issue (2 ): 290-296.doi: 10.7506/spkx1002-6630-201102068

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ε- 聚赖氨酸在冷鲜猪肉保鲜中的应用

张全景,冯小海,徐 虹,张 扬,曹玉娟   

  1. 南京工业大学食品与轻工学院,材料化学国家重点实验室,江苏 南京      210009
  • 收稿日期:2010-04-06 修回日期:2010-11-25 出版日期:2011-01-25 发布日期:2011-01-10
  • 通讯作者: 徐虹 E-mail:xuh@njut.edu.cn
  • 基金资助:

    江苏省科技支撑计划项目(BE2009363);江苏省博士后基金项目(0901011C)

Application of ε-Polylysine to Keep Chilled Pork Fresh

ZHANG Quan-jing,FENG Xiao-hai,XU Hong,ZHANG Yang,CAO Yu-juan   

  1. State Key Laboratory of Material-oriented Chemical Engineering, College of Food Science and Light Industry,
    Nanjing University of Technology, Nanjing      210009, China
  • Received:2010-04-06 Revised:2010-11-25 Online:2011-01-25 Published:2011-01-10

摘要: 研究ε- 聚赖氨酸(ε-PL)保鲜冷鲜猪肉的处理条件,考察在优化条件下ε-PL 对冷鲜猪肉感官、微生物、理化等指标的影响。结果表明:400mg/L ε-PL 单独使用时就能显著抑制冷鲜猪肉感官品质的下降、微生物的生长繁殖、pH 值的上升和TVB-N 的积累,而当ε-PL 和乙酸复配使用后抑制作用更佳,特别是对微生物的生长繁殖有明显的抑制作用,浸泡时间对ε-PL- 乙酸助剂的抑菌效果影响很大,随着浸泡时间的增加,ε-PL- 乙酸助剂抑菌效果逐渐加强。综合抑菌效果、处理成本以及处理效率考虑,优化组合为:ε-PL 质量浓度400mg/L,助剂为0.2% 乙酸,浸泡时间为5min。优化处理后冷鲜猪肉保质期从对照组2d 延长至8d。结果揭示:ε-PL 作为冷鲜肉生物保鲜剂,具有广阔的应用前景。

关键词: ε-聚赖氨酸, 冷鲜肉, 保鲜

Abstract: ε-Polylysine (ε-PL) treatment was used to keep chilled pork fresh, and the change of total viable count (TVC) in fresh pork treated under different conditions of ε-PL concentration, accessory reagent type and soaking time during storage at 4 ℃ in order to optimize the three treatment conditions. Along with this, the effect of optimized ε-PL treatment on the sensory, microbiological and physiochemical properties of chilled pork were investigated. Treatment with 400 mg/L ε-PL alone markedly inhibited the decline in sensory quality, the growth of microorganisms, the increase of pH and the accumulation of total volatile base nitrogen (TVB-N). Better fresh-keeping effect was observed when ε-PL and acetic acid were used together, especially more significant inhibitory effect on microbial growth. The combined antimicrobial effects of ε-PL and acetic acid were largely affected by soaking time in a positive way. Collectively considering antimicrobial effect as well as treatment cost and efficiency, the optimal ε-PL concentration, accessory reagent type and soaking time were 400 mg/L, 02% acetic acid and 5 min. The optimized ε-PL treatment increased the shelf life of chilled pork from 2 to 8 d. These results demonstrate that ε-PL will have extensive application prospects as a biological fresh-keeping agent for chilled pork.

Key words: ε-polylysine, Chilled Pork, Preservation

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