冷却猪肉复合抑菌剂的配比优化及保鲜效果研究OA北大核心CSCDCSTPCD
Study on formulation optimization of a compound bacteriostat and fresh technology for chilled pork
为延长冷却猪肉货架期,用琼脂扩散法,模拟冷鲜猪肉原始菌群,采用二次回归通用旋转组合设计,对Nisin、e-聚赖氨酸和山梨酸钾的复合抑菌剂的抑菌效果进行配比优化试验.结果表明,复合抑菌剂的最佳配比为Nisin 0.15 g/L,ε-聚赖氨酸0.45 g/L,山梨酸钾0.97 g/L;将该复合抑菌剂应用于冷却猪肉,第19天时,冷却猪肉仍然保持在一级鲜度,表明复合抑菌剂对延长冷却猪肉货架期有明显效果.
In order to protract the limited shelf life of chilled pork, apply the method of agar diffusion to imitate the original bacterial flora of frozen fresh pork, by using the quadratic general rotary unitized design to research the antibacterial effects of the compound bacterio-stat through proportioning and optimizing tests on compound of Ni-sin, e~polylysine and Potassium Sorbate. The result shows the optimum proportion of compound bacteriostat is;Nisin 0. 15 …查看全部>>
关婷婷;徐明生;涂勇刚
江西农业大学,江西南昌330045江西省天然产物开发与利用高校重点实验室,江西南昌 330045江西农业大学,江西南昌330045
冷却猪肉抑菌Nisinε-聚赖氨酸山梨酸钾
chilled porkbacteriostatNisine~polylysinepotassium sorbate
《食品与机械》 2012 (2)
158-160,3
江西省科技支撑项目(编号:2009BNA08200)
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