Nisin复合防腐剂对冷却猪肉保质期及品质的影响  

Extending shelf life of chilled pork by combination of Nisin and other preservatives

作　　者：宋萌[1] 孔保华[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《东北农业大学学报》2008年第10期82-88,共7页Journal of Northeast Agricultural University

基　　金：哈尔滨市科技创新人才基金项目(2006RFLXN005);国家公益性行业(农业)科研专项经费项目(2008326001)

摘　　要：对应用不同保鲜液喷涂处理的鲜猪肉经聚乙烯袋包装后在冷藏(0～4℃)条件下的保鲜效果进行了研究,并测定细菌总数、pH、TVB-N、TBARS、汁液损失率等指标。结果表明,不同保鲜液处理可不同程度降低肉表面的初始菌数。经保鲜液第4组(250 mg·L-1 Nisin+0.25%壳聚糖+1%乳酸钠+1%乳酸)、第5组(500 mg·L-1Nisin+0.5%壳聚糖+2%乳酸钠+2%乳酸)和第6组(250 mg·L-1 Nisin+0.5%壳聚糖+1%乳酸钠+1%乳酸)处理的冷却肉可保存12～14 d;对照处理的冷却肉只能保存6 d。综合成本及保鲜效果选择第4组为最佳保鲜组。In this paper, the effect of the combination of Nisin and other preservatives on extending shelf life of chilled pork was studied. The quality characteristics of chilled pork including total coliforms, TVB-N, TBARS, juice loss, pH, color and sensory evaluation were determined. The results showed that chilled meat by using the 4th group （250 mg·L^-1 Nisin＋0.25% chitosan＋l.5% sodium lactate＋l.5% lactic acid）, the 5th group （500 mg·L^-1 Nisin＋0.5% chitosan＋2% sodium lactate＋2% lactic acid） and the 6th group （250 mg·L^-1 Nisin＋0.5% chitosan＋ 1% sodium lactate＋l% lactic acid） could preserve 12-14 d; and the contrast could only preserve 6 d. The results revealed the potential of the mixture of Nisin and other preservatives as a natural preservative in fresh pork.

关 键 词：NISIN 冷却肉 货架期 

分 类 号：TS202.3[轻工技术与工程—食品科学]