Nisin、茶多酚、壳聚糖复合保鲜冷却羊肉的配比优化研究(英文)

食品科学 ›› 2008, Vol. 29 ›› Issue (12): 712-716.

Nisin、茶多酚、壳聚糖复合保鲜冷却羊肉的配比优化研究(英文)

于见亮, 贺家亮, 于秀, 李开雄

石河子大学食品学院；河南科技大学食品与生物工程学院；河南工业大学粮油食品学院；

出版日期:2008-12-15 发布日期:2011-12-08

Study on Optimum Combination of Nisin,Tea Polyphenols and Chitosan in Preservation of Chilled Mutton Using Response Surface Methodology

YU Jian-Liang, HE Jia-Liang, YU Xiu, LI Kai-Xiong

1.College of Food Science,Shihezi University,Shihezi 832003,China; 2.College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471003,China; 3.College of Grain,Oil and Food,Henan University of Techology,Zhengzhou 450052,China

Online:2008-12-15 Published:2011-12-08

摘要/Abstract

摘要： 本研究利用响应面法对Nisin、茶多酚、壳聚糖进行复配组合,应用于冷却羊肉中,真空包装后贮藏于3±1℃环境中,3w后测其挥发性盐基氮值,研究其交互作用,确定复合保鲜剂最佳配比。结果表明,三种保鲜剂的抑菌效果依次为Nisin>壳聚糖>茶多酚;Nisin和壳聚糖之间存在极显著的交互效应(p<0.01),茶多酚与Nisin、茶多酚与壳聚糖之间的交互效应不显著(p>0.05);复合保鲜剂Nisin、壳聚糖、茶多酚的最佳配比分别是0.137%、1.395%、0.158%。

关键词: 响应面法, 冷却羊肉, 保鲜, 配比优化

Abstract: The percentages of Nsin,tea polyphenols and chitosan in the preservation of chilled mutton were optimized using the response surface methodology with the application of SAS software. Vacuum packaged chilled mutton was stored at 3±1 ℃ and treated with preservatives consisting of Nisin,tea polyphenols and chitosan. Total volatile basic nitrogen(TVB-N) values of samples were determined after three weeks. Results showed that antimicrobial efficiencies of Nisin are better than those of tea polyphenols and chitosan. There is extremely significant synergy between Nisin and chitosan(p<0.01). No significant synergies are observed between tea polyphenols and Nisin(p>0.05) and between ten polyphenolsand chitosan(p>0.05). The optimum compound antimicrobial is the combination of 0.137% Nisin,1.395% chitosan and 0.158% tea polyphenols.

Key words: response surface methodology, chilled mutton, preservation, optimization

于见亮, 贺家亮, 于秀, 李开雄. Nisin、茶多酚、壳聚糖复合保鲜冷却羊肉的配比优化研究(英文)[J]. 食品科学, 2008, 29(12): 712-716.

YU Jian-Liang, HE Jia-Liang, YU Xiu, LI Kai-Xiong. Study on Optimum Combination of Nisin,Tea Polyphenols and Chitosan in Preservation of Chilled Mutton Using Response Surface Methodology[J]. FOOD SCIENCE, 2008, 29(12): 712-716.

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