食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 工艺技术 •    下一篇

天然保鲜剂对水晶肴肉中微生物抑制效果研究

姚永杰1,徐宝才2,王周平3,李聪2   

  1. 1. 江南大学
    2. 江苏雨润肉类产业集团有限公司
    3. 江南大学食品学院
  • 收稿日期:2016-04-21 修回日期:2016-09-01 出版日期:2016-12-25 发布日期:2016-11-18
  • 通讯作者: 徐宝才 E-mail:baocaixu@163.com
  • 基金资助:
    热压结合处理对低温火腿腐败菌的破坏动力学及抑菌机理研究

Research of Antimicrobial Effect of Natural Preservatives on Yao Meat

,Baocai XU, ,   

  • Received:2016-04-21 Revised:2016-09-01 Online:2016-12-25 Published:2016-11-18
  • Contact: Baocai XU E-mail:baocaixu@163.com
  • Supported by:
    Destruction kinetics and inactivate machanisms of high pressure thermal sterilization on pressure-resistant spoilage bacteria in pasteurized ham

摘要: 为控制水晶肴肉微生物问题,通过二倍稀释法测定聚赖氨酸(ε-poly-L-lysine,ε-PL)、乳酸链球菌素(Nisin)、茶多酚(Tea Polyphenols,TP)、甘氨酸(Glycine,Gly)以及复配单、双硬脂酸甘油酯(mono-and diglycerides monostearate,GMS)的最低抑菌浓度,得出抑菌效果强弱顺序为:ε -PL >肉桂醛 >Nisin>TP。通过棋盘稀释法测定两两之间的协同效应指数,明确了ε-PL、Nisin、TP、肉桂醛具有协同效应。通过正交试验对其进行复配,得出最优配方39mg/kg ε-PL、468mg/kg Nisin、312.5mg/kg TP、234.25mg/kg 肉桂醛。将研究结果应用于肴肉,在保质期内可明显控制细菌总数和大肠菌群的增长,尤以7d和15d最为显著,细菌总数抑制率分别达到86%、74%。

关键词: 水晶肴肉, ε-PL, 肉桂醛, Nisin, 茶多酚

Abstract: Determined Minimal inhibitory concentration(MIC) of ε-poly-L-lysine (ε-PL), cinnamic aldehyde, Nisin, tea polyphenols(TP), Glycine(Gly), mono-and diglycerides monostearate (GMS) by dilution method, which can get the decreasing order of antibacterial activity as follows:ε -PL>cinnamic aldehyde>Nisin>TP in terms of antimicrobial activity. Measured Fractional inhibitory concentrations index (FICI) by checkerboard test between each two, result showed that ε-PL, Nisin, tea polyphenols and cinnamic aldehyde had synergistic effects. Through orthogonal test the four were mixed and a optimal formula of 39 mg/kg ε-PL, 468 mg/kg Nisin, 312.5 mg/kg tea polyphenols and 234.25 mg/kg cinnamic aldehyde were obtained.When the formula were applied in Yao meat,growth of colonies number and Escherichia coli could significantly be controlled during the shelf life,especially in seventh and fifteenth day,with the inhibition ratio of 86% and 74% of colonies number.

Key words: Yao meat, ε-PL, cinnamic aldehyde, Nisin, TP

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