天然保鲜液对冷却猪肉保鲜效果的研究  

Fresh-Keeping Effect of Natural Preservatives on 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：《中国农业科学》2007年第8期1835-1842,共8页Scientia Agricultura Sinica

基　　金：国家"十五"科技攻关资助项目(2001BA501A11)

摘　　要：【目的】寻求对实际生产有效的天然保鲜液,延长冷却猪肉的货架期,提高其安全品质,推动中国冷却猪肉的发展。【方法】利用前面筛选研究所得的天然保鲜液,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0.66%、桂皮0.97%、乳酸菌发酵液17.65%、生姜9.16%和大蒜6.15%)和3#保鲜液(乳酸菌发酵液)浸泡冷却猪肉1min,真空包装,冷藏,通过定期测定其在贮存过程中的微生物指标、理化指标和感官特性以及贮存末期生物胺含量来考察各组的保鲜效果。【结果】1#保鲜液的贮存稳定性好,对各种菌的抑制力均较强,可使冷却猪肉表面的初始菌数降低1～3个数量级,在贮存第21天,细菌总数、假单胞菌属、肠杆菌科、乳酸菌、热死环丝菌和嗜冷菌的对数值分别为5.176、5.342、5.000、5.447、3.114和3.980。TVB-N值为11.0mg/100g,7种生物胺指标均达到保鲜目标要求,产品色泽为紫红色,保鲜效果很理想;2#保鲜液能抑制假单胞菌属、肠杆菌科和嗜冷菌,对乳酸菌和热死环丝菌作用较弱。TVB-N值和生物胺含量均明显低于对照组,且色泽鲜红。3#保鲜液处理组在贮存初期能抑制假单胞菌属的生长,但在末期TVB-N值(15.39mg/100g)较高,且腐胺含量为30.14mg·kg-1,显著高于其它处理和对照。【结论】1#、2#保鲜液可用于实际生产,3#不适合作为真空包装冷却猪肉的保鲜液。[Objective] Fresh-keeping effect of 3 natural preservatives which were selected in the past research was studied in this paper. The study aimed to seek effective natural preservatives, prolong the chilled pork＇s shelf-life and promote the development of chilled pork in China. [Method] The chilled pork was diped respectively in the 1^#, 2^# and 3^# preservatives for 1 minute, then vacuum packaged and refrigerated. （The 1^# of preservative was： 0.5（V/V） spice extraction ＋ 0.5% chitosan ＋ 0.1% propolis ＋ 0.15% Nisin-lysozyme ＋ 0.5% tea-polyphenol. The 2^# of preservative was： 0.66% clove extraction ＋ 0.97%cinnamon extraction ＋ 17.65% lactic acid bacteria （LAB） fermented solution ＋ 9.16% ginger juice＋ 6.15% garlic juice. The 3^# of preservative was LAB fermented solution.）. The main analysised items during refrigeration were the microflora counts, physiochemical value, taste panel scores and bioamino concentration. [ Result ] The 1^ # of preservative has a better stability and a stronger inhibitory effect on bacteria than the 2^# and 3^#, the initial number of bacteria on the surface of chilled pork treated with it reduced by 1-3 logarithm unit. at the end of storage, the logarithm number of total plate counts, LAB, Pseudomonas, Enterobacteriaceae, Brochothrix thermosphacta （B. thermosphacta）, Psychrophile was 5.176, 5.342,5.000, 5.447, 3.114 and 3.980, respectively. The value of TVB-N was 11.0 mg/100g. The contents of seven bioamines were all lower than the control. The 2^# of preservative inhibited the Pseudomonas, Enterobacteriaceae andPsychrophile, maked the TVB-N value and bioamine concentration of the chilled pork very low, and kept the colour red. The 3^# of preservative inhibited the Pseudomonas at initial stage. But at the end of storage, the value of TVB-N was 15.39 mg/100g and the putrescine was 30.14 mg-kg1 which higher than other treatments significantly. [ Conclusion ] 1 ^# and 2^# preservatives can be applied in the practice, but the 3^# of preservative is not suit

关 键 词：冷却猪肉 天然保鲜液 微生物 挥发性盐基氮 生物胺 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]