三组天然保鲜液对冷却猪肉保鲜效果的研究——针对较低初始菌数和贮存温度的冷却猪肉  

Study on the fresh-keeping effect of three natural preservatives with chilled pork-with low initial number of bacteria and storing temperature chilled pork

作　　者：孙卫青[1] 马俪珍[2] 南庆贤[3] 

机构地区：[1]长江大学生命科学学院 [2]天津农学院食品科学系,天津300384 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2007年第5期60-62,共3页Science and Technology of Food Industry

基　　金：国家"十五"科技攻关资助项目(2001BA501A11)。

摘　　要：利用前面筛选研究所得的三种保鲜液,分别是1#保鲜液(壳聚糖0.5%、混合香辛料浸提液2.5%、蜂胶0.1%、Nisin-溶菌酶0.15%和茶多酚0.5%)、2#保鲜液(丁香13.25V/V、桂皮19.35V/V、乳酸菌发酵液17.65V/V、生姜9.16V/V和大蒜6.15V/V)和3#保鲜液(乳酸菌发酵液)处理冷却猪肉,处理后真空包装,研究其在初始菌数(2×103cfu·g-1)和贮存温度(1±1℃)较低的条件下,各组的保鲜效果。结果表明:1#保鲜液对冷却猪肉的抑菌效果最为明显,使冷却猪肉在贮存过程中菌数变化幅度非常小,贮存第21d细菌总数对数值仅为3.6;2#保鲜液处理组为4.113;3#保鲜液处理组在贮存过程中,细菌总数一直在105～106cfu·g-1范围内。三种处理在理化指标上差异不明显,TVB-N值保持较低的水平,红度a值保持较高的水平,18d后红度a值才有明显降低。Based on the past studies, the experiment was made to investigate the fresh-keeping effect of the 1^#,2^# and 3^# preservatives （The 1^# was： 0.5 （VN） spice extraction ＋ 0.5% chitosan ＋ 0.1% propolis ＋ 0.15% Nisin-lysozyme ＋ 0.5% tea-polyphenol. The 2^# was： 13.25 （VN） clove extraction ＋ 19.35（VN） cinnamon extraction ＋ 17.65 （VN） on vacuum packaged chilled pork （the initial number of bacteria is 2×10^3cfu·g^-1;storing temperature is 1±1℃）. It was testified that the 1^# has the stronger inhibition effect for bacteria than 2^# and 3^#. the number of bacteria on the surface of chilled pork treated with it has not almost be changed during the storage, and is only 3.6 logarithm unit at the 21^th day of storage, but the number is 4.113 logarithm unit for the 2^# treatment. the number of bacteria treated with 3^# keep the between 105cfu ·g^-1 and 10^6cfu ·g ^-1 during the storage. The physiochemical index of every treatment has not notable change. The value of TVB-N keep low and The a value keep high level during the storage. The a value has a notable reduce after the 18^th day of storage.

关 键 词：冷却猪肉 天然保鲜液 微生物 挥发性盐基氮 红度值 

分 类 号：TS251.44[轻工技术与工程—农产品加工及贮藏工程]