Nisin对冷却猪肉冷藏保鲜效果的影响  

THE EFFECT OF NISIN ON CHILLED PORK PRESERVATION

作　　者：王吰[1] 吴子健[1] 刘纲[1] 乔明强[2] 陶琳[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 [2]南开大学分子生物学研究所,天津300071

出　　处：《食品研究与开发》2009年第10期122-126,共5页Food Research and Development

基　　金：科技部基础平台项目(2005DKA21208-2)

摘　　要：研究Nisin对冷却猪肉保鲜效果的影响。研究中对比Nisin与山梨酸钾两种保鲜剂对冷却猪肉冷藏过程中6项鲜度指标(细菌总数、挥发性盐基氮、pH值、球蛋白、硫化氢以及感官指标)的变化情况。结果表明:Nisin在0.03g/L～0.06g/L浓度范围内可延长冷却猪肉货架期,其中以0.05g/LNisin保鲜液浸泡猪肉120s保鲜效果最佳,货架期可延长6d,且与山梨酸钾保鲜剂(0.05g/L)保鲜效果无明显差异。The work attempted to evaluate the ability of Nisin in preserving chilled pork （CP）. The preservation effects of Nisin solution and potassium sorbate solution on the CP were compared, as was carried out by exploring the variation of six freshness indices （total bacterial count, total volatile basic nitrogen, pH, globulin, hydrogen sulfide, organoleptic indicator）. The results showed that nisin solution （0.03 g/L-0.06 g/L） could prolong the shelf life of CP, and the optimal effect could be obtained when chilled porked had been dipped in nisin soluhion （0.05 g/L） for 120 seconds, by which the shelf life had been extended by 6 days. The results also showed that there was no apperent difference between the preservation effects of nisin solution （0.05 g/L） and potassium sorbate solution （0.05 g/L） on CP, and showed Nisin＇s potential in preserving CP.

关 键 词：乳酸链球菌素 冷却猪肉 货架期 

分 类 号：TS251.3[轻工技术与工程—农产品加工及贮藏工程]