西式火腿肠复配防腐剂的研制  

Development of Compound Preservatives for Western-style Ham-sausages

作　　者：徐歆[1] 黄琴[1] 阎永贞[1] 周绪霞[1] 陈有亮[2] 李卫芬[1] 

机构地区：[1]浙江大学动物科学学院饲料科学研究所,教育部动物分子营养学重点实验室,浙江杭州310029 [2]浙江大学动物科学学院动物产品加工实验室,浙江杭州310029

出　　处：《食品科学》2011年第14期356-360,共5页Food Science

基　　金：浙江省重大科研专项(2006C12066)

摘　　要：目的:研究适用于西式火腿肠的安全、高效的复配防腐剂。方法:通过针对3种稀释火腿肠主要腐败菌的抑菌实验和以pH值、挥发性盐基氮(TVB-N)及细菌菌落总数为指标的保鲜实验对10组复配防腐剂进行筛选。结果:保鲜效果最好为0.225%Nisin+0.225%柠檬酸+0.195%溶菌酶,其次为0.375%Nisin+0.375%柠檬酸,再次为0.375%Nisin+1.125%山梨酸钾和0.375%Nisin+0.075%EDTA。结论:复配防腐剂的最佳配方为0.225%Nisin+0.225%柠檬酸+0.195%溶菌酶。Objective： To develop compound preservatives for western-style ham-sausages. Methods： A total of 10 kinds of compound preservatives were screened by bacteriostasis tests on three major spoilage bacteria in western-style ham-sausages based on pH, total volatile basic nitrogen （TVB-N） and total bacteria number. Results： The formula of compound preservative with the best fresh-keeping capacity was 0.225% Nisin, 0.225% citric acid and 0.195% lysozyme, followed by 0.375% Nisin ＋ 0.375% citric acid and 0.375% Nisin ＋ 1.125% potassium sorbate or 0.375% Nisin ＋ 0.075% EDTA. Conclusion： The optimal compound preservative formula was 0.225% Nisin, 0.225% citric acid and 0.195% lysozyme.

关 键 词：复配防腐剂 西式火腿肠 抑菌 保鲜 

分 类 号：TS202.3[轻工技术与工程—食品科学]