复合型天然防腐剂在乳化型香肠中的作用研究  

Studies on the Effect of Compound Natural Preservatives Used in Emulsion-type Sausage

作　　者：高晓光[1] 张坤生[1] 王经纬[1] 任云霞[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《中国食品学报》2009年第6期133-137,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：天津市科技支撑计划重点项目(08ZCKFNC00800)

摘　　要：为了提高乳化型香肠的抗腐败能力,研究纳他霉素、Nisin、乳酸钠3种食品添加剂复配后对乳化型香肠的各种作用,比较它们之间的强弱,并与亚硝酸钠的抑菌效果作比较。采用L9(34)正交试验设计确定各因素和水平,对乳化型香肠进行感官指标、pH、菌落总数的测定。研究结果表明:复合防腐剂在感官品质、pH等方面比亚硝酸钠要好。3种添加剂的最优组合为:纳他霉素100g/kg、乳酸钠2.4g/kg、Nisin0.5g/kg。3种添加剂中Nisin和乳酸钠对延长货架期有显著性影响(p<0.05)。抑菌效果依次是Nisin>乳酸钠>纳他霉素。In order to improving the capacity of anti-corruption to emulsion type sausage.The preservative effects of compound three additives,sodium lactate,Nisin and Natamycin,on the emulsion type sausage were studied.Both relative capacity of the three additives and sodium nitrite for anti-septic was compared.The factors and levels were designed by L9（3^4） orthogonal test,and the characteristics of senses,pH of the sausage and total numbers of colony were measured regularly.Results showed that the compound preservative was better than nitrite in the characteristics of senses and pH of the sausage.The best combination of the compound preservative was Natamycin 100 g/kg,sodium lactate 2.4 g/kg and Nisin 0.5 g/kg.Both of nisin and sodium lactate had significant effects on expanding the shelf life（p〈0.05）.Their anti-septic actions were in turn,Nisin〉sodium lactate〉Natamycin.

关 键 词：乳化型香肠 天然防腐剂 正交试验 亚硝酸钠 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程] TS202.3[轻工技术与工程—食品科学与工程]