关键词: 冷却猪肉, 保鲜, 乳过氧化物酶系统(LPS), 乳酸链球菌素(Nisin)

Abstract: The purpose of this study is to evaluate the preservation effects of lactoperoxidase system(LPS) on chilled fresh pork. Six groups of fresh pork were treated with several preservatives respectively as follows: distilled water (as control), 3μg/ml LPS, 4μg/ml LPS, 40μg/ml Nisin, 3μg/ml LPS+40μg/ml Nisin and 4μg/ml LPS+40μg/ml Nisin. Then stored at 3 ±0.5℃. During refrigeration storage, sensory quality, physical-chemical quality and total bacterial accounts were determined. The results showed that: All of the measured values of the chilled pork treated with LPS preservative show slower change than the control group with the difference achieving extreme significance level (p<0.01). LPS can significantly prolong storage life of the chilled fresh pork; the preservative effect of LPS is better than Nisin with the difference achieving significance level(p< 0.05). The preservation effects are much better when both of LPS and Nisin are used at the same time. The prestrvation time can achieve over 20 days; Nisin can also lessen the oxidation of pork fat caused by LPS.

Key words: chilled fresh pork, preservation, lactoperoxidase system(LPS), Nisin