陕西科技大学学报2025，Vol.43Issue(3)：66-72,79,8.
ε-聚赖氨酸基卤牛肉保鲜剂的配比优化研究
Optimization of the formulation of ε-polylysine-based preservative for brined beef
摘要
Abstract
The antibacterial effects of ε-polylysine(ε-PL)alone and with other bacteriostatic agents against spoilage bacteria in brined beef were analyzed,and the formula of ε-PL-based brined beef preservative was screened and optimized.Results showed that ε-PL alone or com-bined with Nisin,and chitosan showed high inhibitory activity against Pseudomonas,Bacillus subtilis and Macrococcus casei isolated from brined beef.Orthogonal experiment design was used,to optimize the optimal formulation of the ε-PL-based brined beef preservative,with na-tamycin as an antifungal agent,which was found to be 0.162 g/100 mL of ε-PL,0.050 g/100 mL of Nisin,0.030 g/100 mL of chitosan,and 0.004 g/100 mL of natamycin.The cold stor-age shelf life of palletized brined beef was extended to 7 d with the composite preservative.关键词
ε-聚赖氨酸/卤牛肉腐败菌/复配保鲜剂/Nisin/壳聚糖Key words
ε-polylysine/braised beef spoilage bacteria/compound preservative/Nisin/chi-tosan分类
轻工业引用本文复制引用
刘苗苗,白亚男,张鑫,高帅,王耀耀,袁方,杨发莲,曹云刚..ε-聚赖氨酸基卤牛肉保鲜剂的配比优化研究[J].陕西科技大学学报,2025,43(3):66-72,79,8.基金项目
国家自然科学基金项目(32301978) （32301978）
陕西省西安市科技计划项目(24NYGG0112) （24NYGG0112）
陕西省秦创原"科学家+工程师"人才队伍建设项目(2024QCY-KXJ-085) （2024QCY-KXJ-085）
陕西省榆林市秦创原"科学家+工程师"人才队伍建设项目(YLKG-2023-19) （YLKG-2023-19）
