3种复合型防腐剂对台湾香肠抑菌作用的影响  

Effect of three compound preservatives on inhibitory action to Taiwan sausages

作　　者：李博[1] 高鑫[1] 张颖颖[1] 常忠义[1] 郝微[1] 高红亮[1] 赵宁[2] 

机构地区：[1]华东师范大学生命科学学院,上海200062 [2]江苏雨润食品产业集团有限公司,江苏南京200041

出　　处：《西北农林科技大学学报（自然科学版）》2008年第1期208-210,217,共4页Journal of Northwest A&F University(Natural Science Edition)

基　　金：江苏省自然科学基金项目“西式低温肉制品腐败微生物分析及其控制”(BK2005425)

摘　　要：【目的】研究引起台湾香肠腐败的主要微生物以及有机酸复合物AMC(乳酸、柠檬酸和苹果酸按质量比1∶1∶1混合)、磷酸钠缓冲体系BSP(三聚磷酸钠、焦磷酸钠、六偏磷酸钠按质量比2∶2∶1混合)和抗氧化复合物AO(维生素C、水溶性迷迭香、绿茶提取物按质量比4∶3∶3混合)3种复合型防腐剂对腐败菌的抑制作用。【方法】采用GB/T 4789.17-1994方法对腐败微生物进行检验,经选择培养基培养后,对优势腐败菌进行形态、革兰氏染色、芽孢染色、温度培养、pH培养、接触酶试验鉴定;将3种复配型防腐剂分别喷洒至60 g肠体表面,装袋分别于4,25和37℃条件下放置,以不喷洒任何防腐剂为对照,比较3种复合型防腐剂的抑菌效果。【结果】导致台湾香肠腐败的主要微生物为乳酸杆菌属;3种复合型防腐剂中抑菌效果最好的为有机酸复合物,经AMC处理于4℃放置45 d后,其乳酸菌数为5×107g-1,25℃放置21 d后的乳酸菌数为7.7×106g-1,在37℃高温条件下可以保存5d。【结论】3种防腐剂的抑菌效果表现为有机酸复合物>磷酸钠缓冲体系>抗氧化复合物。[Objective] The main microbes in the putrid Taiwan sausages and the inhibitory action to them by three compound preservatives, namely organic acid AMC （lactic acid, citric acid and malic acid 1 ： 1： 1 mixed）,sodium phosphate buffer system （STPP,Pyrophosphate sodium, six partial sodium mass ratio 2 ： 2：1 mixed） and the antioxidant AO （vitamin C, water-soluble rosemary, green tea extract b weight ratio 4 ： 3 ： 3 mixed）were studied. [Method] Check the microbes in the method of GB/T 4789.17- 1994,put the three different kinds of preservatives on the sausages and then check the microbes. [Result] The result showed, the main microbes in the putrid Taiwan sausages were lactic acid bacteria. So three compound preservatives were used to keep it fresh under different temperature and the best one was the organic acid compounds, On the 45th day,the lactic acid bacteria were 5×10^7 g^-1 under 4℃ ;and it was 7.7 × 10^6 g^-1 on the 21st day under 25℃. Under the temperature of 37 ℃ ,Taiwan sausages could keep fresh for about 5 days. [Conclusion] The inhibitory action was CMC〉BSP〉AO.

关 键 词：台湾香肠 乳酸杆菌 复合型防腐剂 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS251.51[轻工技术与工程—食品科学与工程]