可食性生物抑菌涂膜剂对火腿表面防霉的研究  

Study on the effect of an edible antimicrobial film on the surface of ham

作　　者：杜艳[1] 李兴民[1] 李海芹[2] 刘毅[1] 梁锋[1] 霍晓娜[1] 闫文杰[3] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]河北工程学院,河北邯郸057150 [3]北京联合大学师范学院,北京100011

出　　处：《食品工业科技》2005年第12期161-163,共3页Science and Technology of Food Industry

基　　金：国家"十五"重大科技专项(2001BA501A24)。

摘　　要：在对金华火腿传统工艺改进的基础上,采用复合生物抑菌涂膜剂来防止低盐火腿表面霉菌生长,以纳他霉素、Nisin、乳酸、明胶配制复合涂膜溶液,采用正交实验方法,对配比成分进行优选,结果表明,0.02%纳他霉素+0.01%Nisin+1%乳酸+3%明胶的溶液组合较优。通过感官检测和霉菌计数,与对照相比,抑霉效果显著。This paper studied the effect of edible biological antimicrobial film on the surface of ham. In the orthogonal design experiment, the best combination of compound antimicrobial film has been obtained based on the following formula： 0.02%Natamycin＋ 0.01% Nisin ＋l% lactic acid ＋3% gelatin. By sensory analysis and mold count, obvious differences were found in terms of mould counting between filmedham and the control sample.

关 键 词：可食性 生物涂膜 低盐火腿 防霉 纳他霉素 NISIN 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]