防腐保鲜剂对牛肉火腿切片腐败菌抑制效果的研究  

Inhibition Study on Spoilage Microorganisms Separated from Beef Sliced Ham by Different Antimicrobials

作　　者：徐宝才[1] 任发政[2] 周辉[1] 赵宁[1] 祝义亮[1] 张原飞[1] 罗云波[2] 

机构地区：[1]江苏雨润食品产业集团有限公司,江苏南京210041 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2005年第7期93-98,共6页Food Science

摘　　要：本文以牛肉火腿切片分离出的乳酸杆菌及肠杆菌为供试菌,采用滤纸片法对10种防腐保鲜剂:乳酸钠、双乙酸钠、山梨酸钾、EDTA二钠、Nisin、茶多酚、壳聚糖、水溶性壳聚糖、芦丁、苦荞壳提取液(黄酮),以及部分复配剂的抑菌效果进行了筛选。结果发现Nisin对乳杆菌的作用效果明显;茶多酚、壳聚糖对肠杆菌有较强的抑制作用。实验表明可采用复合天然防腐保鲜剂--0.015%Nisin+0.5%茶多酚,对牛肉火腿切片的腐败菌进行控制,不同pH介质、热处理对其抑菌活性影响不大。最后对苦荞壳提取液的抑菌活性进行了探讨。The spoilage microorganism: Lactobacillus and Faecal coliforms, separated from beef sliced ham were used forexperiments. The bacteria activity inhibiting capabilities were assayed by agar diffusion method of the ten antimicrobials: sodiumlactate (SL), sodium diacetate (SDA), potassium sorbitate (PS), disodium EDTA, nisin, tea polyphenols (TPPs), Chitosan,water-soluble chitosan (WSC), rutin, tartary buckwheat extracts (TBEs), and their combinations. The results showed that nisinhad strong inhibiting capability to the Lactobacillus, whereas TPPs and chitosan could greatly inhibit the growth of the Faecalcoliforms. Combination of 0.015% nisin and 0.5% TPPs could be used as natural antimicrobials to control spoilage microbes inbeef sliced ham. In the end, the bacteriostatic capability of TBE were also capability.

关 键 词：牛肉火腿切片 防腐剂 抑菌 滤纸片法 

分 类 号：TS207.4[轻工技术与工程—食品科学]