NISIN、EDTA和山梨酸钾在冷却肉贮藏保鲜中的交互效应分析  

Interaction analysis of NISIN,EDTA and potassium sorbate on chilled meat preservation

作　　者：邓明[1] 哈益明[2] 严奉伟[1] 吴谋成[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]中国农业科学院农产品加工研究所,北京100094

出　　处：《食品科技》2005年第9期66-70,共5页Food Science and Technology

基　　金：国家"十五"攻关食品安全重大专项(2001BA804A23-2)

摘　　要：添加NISIN、EDTA和山梨酸钾复合保鲜剂,真空包装后(4±1)℃贮藏鲜肉,以细菌总数作为评价鲜肉贮藏效果的指标。以三因子中心组合实验探讨复合保鲜剂对鲜肉保鲜的影响,结果表明:3种保鲜剂以NISIN 0.05%、EDTA 0.112%、山梨酸钾0.054%添加,效果最好。EDTA和山梨酸钾之间存在显著的交互效应(P<0.01),NISIN和山梨酸钾交互效应不显著(P>0.05)。单因子抑菌效果的顺序依次为NISIN>EDTA>山梨酸钾。Adding NISIN,EDTA and potassium sorbate to fresh meat then vacuum packaging, storing at （4＋1）℃, the total bacteria as the parameter to value the effects of storing. By applying three factors central composite design to study the effects of compound fresh-keeping agents on preservation of fresh meat. The results showed that the compound fresh-keeping agent of 0.05% NISIN, 0.112% EDTA and 0.054% potassium sorbate have the best effect. There are obvious interactions between EDTA and potassium sorbate（P〈0.01）, but no obvious interactions between NISIN and potassium sorbate （P〉0.05）.The effect on inhibiting bacterial： NISlN〉 EDTA〉potassium sorbate.

关 键 词：保鲜剂 冷却肉 交互效应 抑菌 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]