食品工业科技2018，Vol.39Issue(5)：235-240,6.DOI:10.13386/j.issn1002-0306.2018.05.045
7种天然防腐剂对气调包装酱卤肉制品的抑菌效果
Antimicrobial effects of seven kinds of natural food preservatives on pot stewed meat of modified atmosphere packaging
周富裕1
作者信息
- 1. 湖北周黑鸭企业发展有限公司,湖北武汉430040
- 折叠
摘要
Abstract
The antimicrobial effects of seven kinds of natural food preservatives,including natural edible spices,spices,fermented vinegar-01,fruit and vegetable juice,compound preservatives-01,compound preservatives-02 and vinegar powder-02 were studied on halogen duck neck and halogen duck wings of modified atmosphere packaging.The spoilage microorganisms were separated by selective medium and the inhibitory effects of different preservative were determined bv baeteriostasis rate.The results showed that the dominant spoilage organisms of halogen duck neck were lactobacillus,micrococcus,coliforms and the dominant spoilage organisms of halogen duck wings were lactobacillus,saccharomycetes and coliforms.Seven kinds of natural preservatives all had certain bacteriostatic effects on the above bacteria.Comprehensive analysis showed that the antimicrobial effects could be ranked from high to low as follows:fermented vinegar-01 ＞ spices ＞ vinegar powder-02 ＞ compound preservatives-01 ≈ compound preservatives-02 ≈ natural edible spices ≈ fruit and vegetable juice.By comparing the various bacteriostatic effects of preservatives on total microbial in different products,it was found that in addition to fermented vinegar-01 (the bacteriostatic rate can reach 100％),the other six natural natural food preservatives exhibited better antimicrobial effects in halogen duck wings than in halogen duck neck.关键词
酱卤肉制品/防腐剂/抑菌/腐败菌Key words
pot stewed meat/preservative/bacteriostasis/spoilage bacterium分类
轻工纺织引用本文复制引用
周富裕..7种天然防腐剂对气调包装酱卤肉制品的抑菌效果[J].食品工业科技,2018,39(5):235-240,6.
