肉类研究2018，Vol.32Issue(1)：30-35,6.DOI:10.7506/rlyj1001-8123-201801005
生物保鲜剂延长冷鲜牛肉货架期的效果
Effect of Biological Preservatives in Extending the Shelf-life of Chilled Beef
摘要
Abstract
Various combinations of three biological preservatives (nisin, natamycin and ε-polylysine) were screened using one-factor-at-a-time and orthogonal array design methods for their efficacy in extending the shelf-life of chilled beef and ensuring its quality and safety during storage. The effect of the selected combination on quality changes of chilled beef was investigated. The results showed that the optimal combination was found to be 2.5 g/L nisin, 1.5 g/L natamycin and 3.0 g/L ε-polylysine.The total volatile base nitrogen (TVB-N) value of chilled beef treated with this combination after being stored for 8 days at (4 ± 1) ℃ was 19.84 mgN/100 g, reaching the second-grade level of fresh meat. In addition, the total viable count of chilled beef in the treatment group was reduced by 2 orders of magnitude compared with the control group, demonstrating that the combination of preservatives inhibited the growth of spoilage bacteria effectively. At the end of storage life, the drip loss of the treatment group was reduced 1.73% compared with the control group. This treatment extended the shelf-life of chilled beef by 4 days.关键词
冷鲜牛肉/生物保鲜剂/复配/保鲜/货架期Key words
chilled beef/biological preservative/combination/preservation/shelf-life分类
轻工纺织引用本文复制引用
李儒仁,沈瑞,荣良燕,林世文,张鹏,叶盛德,励建荣..生物保鲜剂延长冷鲜牛肉货架期的效果[J].肉类研究,2018,32(1):30-35,6.基金项目
"十二五"国家科技支撑计划项目(2015BAD16B0903) （2015BAD16B0903）
国家自然科学基金青年科学基金项目(31601489) （31601489）
