冷却肉生产中保鲜技术的研究——溶菌酶、Nisin、山梨酸钾保鲜正交试验  

Study on the Fresh-keeping Technologies in the Production of Cooling Meat ——The orthogonal test on cooling meat preservation with lysozyme, Nisin, potassium sorbic acid

作　　者：马美湖[1] 娄爱华[1] 葛长荣[2] 顾仁勇[3] 傅伟昌[3] 

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]云南农业大学食品学院,云南昆明650201 [3]吉首大学食品科学研究所,湖南吉首416000

出　　处：《食品科学》2005年第3期235-243,共9页Food Science

基　　金：湖南省重点攻关课题(99NY1006-02);云南省重大攻关课题(2001NG40)

摘　　要：本试验在前面多次研究工作的基础上,再次对溶菌酶、乳酸菌肽(Nisin)在冷却肉中的保鲜效果,结合山梨酸钾保鲜成分,进行了L9(34)正交试验。通过14项感官指标、理化指标、微生物指标的测定,证实溶菌酶、乳酸菌肽(Nisin)和山梨酸钾(PSS)的配合性使用,能有效延长冷却肉的冷藏保鲜时间。经30d的冷藏,各项指标均能基本保持鲜肉的商品状态。根据L9(34)正交试验结果进行的极差分析,采用浓度为2.5‰的Nisin,浓度为2.5‰的溶菌酶和2‰的山梨酸钾,用乳酸将这种冷却肉保鲜液调pH值至4.5,保鲜效果良好。Based on the past studies,the L9(34) orthogonal experiment was made to investigate further the fresh-keeping effect of lysozyme, Nisin on cooling meat with the use of potassium sorbic acid (PSS). By the assaying of 14 sensory, physiochemical, microorganism indexes, it was testified that the combinative use of lysozyme,Nisin and PSS could prolong effectively the preservation time of cooling meat. After 30 days storage, those indexes maintained the state of fresh meat. According to the range analysis of the orthogonal test results, the preservation solution for cooling meat, prepared with 2.5‰Nisin, 2.5‰lysozyme, 2‰ PSS and adjusted to pH4.5 with lactic acid, showed good effects of preservation.

关 键 词：冷却肉 乳酸菌肽 溶菌酶 山梨酸钾 保鲜 

分 类 号：TS205[轻工技术与工程—食品科学]