ε-聚赖氨酸在冷鲜猪肉保鲜中的应用  

Application ofε-Polylysine to Keep Chilled Pork Fresh

作　　者：张全景[1] 冯小海[1] 徐虹[1] 张扬[1] 曹玉娟[1] 

机构地区：[1]南京工业大学食品与轻工学院,材料化学重家重点实验室,江苏南京210009

出　　处：《食品科学》2011年第2期290-296,共7页Food Science

基　　金：江苏省科技支撑计划项目(BE2009363);江苏省博士后基金项目(0901011C)

摘　　要：研究ε-聚赖氨酸(ε-PL)保鲜冷鲜猪肉的处理条件,考察在优化条件下ε-PL对冷鲜猪肉感官、微生物、理化等指标的影响。结果表明:400mg/Lε-PL单独使用时就能显著抑制冷鲜猪肉感官品质的下降、微生物的生长繁殖、pH值的上升和TVB-N的积累,而当ε-PL和乙酸复配使用后抑制作用更佳,特别是对微生物的生长繁殖有明显的抑制作用,浸泡时间对ε-PL-乙酸助剂的抑菌效果影响很大,随着浸泡时间的增加,ε-PL-乙酸助剂抑菌效果逐渐加强。综合抑菌效果、处理成本以及处理效率考虑,优化组合为:ε-PL质量浓度400mg/L,助剂为0.2%乙酸,浸泡时间为5min。优化处理后冷鲜猪肉保质期从对照组2d延长至8d。结果揭示:ε-PL作为冷鲜肉生物保鲜剂,具有广阔的应用前景。ε-Polylysine（ε-PL）treatment was used to keep chilled pork fresh,and the change of total viable count（TVC）in fresh pork treated under different conditions ofε-PL concentration,accessory reagent type and soaking time during storage at 4℃in order to optimize the three treatment conditions.Along with this,the effect of optimizedε-PL treatment on the sensory,microbiological and physiochemical properties of chilled pork were investigated.Treatment with 400 mg/Lε-PL alone markedly inhibited the decline in sensory quality,the growth of microorganisms,the increase of pH and the accumulation of total volatile base nitrogen（TVB-N）.Better fresh-keeping effect was observed whenε-PL and acetic acid were used together,especially more significant inhibitory effect on microbial growth.The combined antimicrobial effects ofε-PL and acetic acid were largely affected by soaking time in a positive way.Collectively considering antimicrobial effect as well as treatment cost and efficiency,the optimalε-PL concentration,accessory reagent type and soaking time were 400 mg/L,02%acetic acid and 5 min.The optimized ε-PL treatment increased the shelf life of chilled pork from 2 to 8 d.These results demonstrate thatε-PL will have extensive application prospects as a biological fresh-keeping agent for chilled pork.

关 键 词：Ε-聚赖氨酸 冷鲜猪肉 保鲜 

分 类 号：TS205.7[轻工技术与工程—食品科学]