低温牛肉制品的安全保鲜技术研究  

Studies on Safe Preservation Techniques of Low-temperature Beef Products

作　　者：夏露[1] 陈有亮[1] 

机构地区：[1]浙江大学动物科学学院,杭州310029

出　　处：《科技通报》2010年第6期884-890,共7页Bulletin of Science and Technology

基　　金：浙江省重大科技专项(G20060835-01):动物加工产品绿色防腐关键技术研究及产业化应用

摘　　要：将酱牛肉在乳酸链球菌素、乳酸钠、山梨酸钾、双乙酸钠和柠檬酸配成的复合保鲜液中浸泡后真空包装,在7℃下贮存,以菌落总数作为保鲜效果的指标。以四元二次旋转组合设计探讨乳酸链球菌素、乳酸钠、山梨酸钾和双乙酸钠的交互作用及最佳配比。结果表明:单因子抑菌效果排序依次为乳酸链球菌素、乳酸钠、山梨酸钾和双乙酸钠,乳酸链球菌素与乳酸钠、乳酸链球菌素与山梨酸钾存在显著的交互效应,保鲜剂最佳添加量分别为乳酸链球菌素0.1460 g/kg,60%乳酸钠14.55 g/kg,山梨酸钾0.0684 g/kg,双乙酸钠2.084 g/kg。The sauce beef was vacuum packaged,and stored at 7℃ after soaked in multiple preservative solution consists of Nisin,sodium lactic,potassium sorbate,sodium diacetate and citric acid.The total bacteria as the parameter to value the preservation effect.The interactions of the former four antimicrobials were studied by four factors quadratic regression orthogonal rotating design and the optimum proportion was found.The results showed the order of antibacterial effect： Nisin,sodium lactic,potassium sorbate and sodium diacetate.The obvious interactions were found between Nisin and lactic acid sodium,Nisin and potassium sorbate.The optimum added amount were Nisin 0.1460 g/kg,sodium lactic 14.55 g/kg,potassium sorbate 0.0684 g/kg,sodium diacetate 2.084 g/kg.

关 键 词：防腐剂 牛肉 抑菌 交互效应 

分 类 号：TS205.7[轻工技术与工程—食品科学]