食品科学2012，Vol.33Issue(6)：256-263,8.
乳酸菌细菌素和超高压联合处理对低温切片火腿的防腐保鲜效果
Combinatorial Preservative Effect of Bacteriocin and High Hydrostatic Pressure on Refrigerated Sliced Vacuum-packaged Cooked Ham
摘要
Abstract
In order to evaluate technological feasibility of combinatorial treatment using bacteriocin and high hydrostatic pressure as the preservative in refrigerated sliced vacuum-packaged cooked ham,the combinatorial effect of high hydrostatic pressure（600 MPa for 5 min） and enterocin LM-2（320 AU/g） on microorganism amount,and physicochemical and sensory properties of sliced cooked ham was analyzed during the storage at 4 ℃.Results indicated that the combinatorial treatment could substantially suppress the growth of microflora,inhibit the accumulation of TVB-N and decelerate lipid oxidation,and keep a better sensory profile during the storage period of refrigerated sliced cooked ham.The combinatorial treatment revealed the most effective preservation,which could extend the shelf life of sliced cooked ham up to 100 days.These results suggested the combinatorial application of enterocin LM-2 and high hydrostatic pressure has a great potential as a bio-preservative during the storage of refrigerated sliced cooked ham.关键词
乳酸菌细菌素/超高压/切片火腿/防腐保鲜Key words
bacteriocin/high hydrostatic pressure/sliced cooked ham/preservative分类
轻工纺织引用本文复制引用
刘国荣,孙勇,王成涛,郑海涛,李平兰,王洋..乳酸菌细菌素和超高压联合处理对低温切片火腿的防腐保鲜效果[J].食品科学,2012,33(6):256-263,8.基金项目
国家公益性行业（农业）科研专项 （）
国家自然科学基金项目 （）
北京工商大学青年教师科研启动基金项目 （）
