乳酸钠、乳酸链球菌素和乳铁蛋白在胴体减菌中的应用  

Application of sodium lactate,Nisin and lactoferrin in inhibiting the bacteria on carcass surface

作　　者：陈韬[1] 卢杰[1] 李红民[1] 张静兴 张扬 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]高上高食品有限公司,云南昆明650021

出　　处：《食品工业科技》2009年第5期137-139,共3页Science and Technology of Food Industry

基　　金：昆明市科技型中小企业技术创新基金(CJ2006078)资助

摘　　要：通过L9(34)正交实验,将不同浓度的乳酸钠(NaL)、乳酸链球菌素(Nisin)和乳铁蛋白(LF)复合后对冷却猪胴体进行喷淋处理,通过对菌落总数和大肠菌群的检测分析,对最佳浓度配比进行优选。结果表明,各水平组合均有一定的抑菌作用,各因素对抑菌效果影响的效应顺序为LF>NaL>Nisin,最佳浓度配比为NaL4%、Nisin0·2%、LF2·0mg/mL。Through 1-9 （3^4） orthogonal design, chilled pork carcasses were sprayed with sodium lactate（ NaL）, Nisin and lactoferrin（ LF）.The optimum percentage was obtained by evaluating the aerobic plate count and total coliform count on carcass surface.The result showed that all treatments had certain function in inhibiting the bacteria on the chilled pork carcass surface.The influence order of factors on the bacteriostasis was LF 〉 NaL 〉 Nisin.The optimum percentage was NaL 4%, Nisin 0.2%, LF 2.0mg/mL.

关 键 词：猪胴体 乳酸钠 乳酸链球菌素 乳铁蛋白 菌落总数 大肠菌群 

分 类 号：TS201.3[轻工技术与工程—食品科学]