ε-聚赖氨酸在牛肉干加工中的应用研究  

ε-Polylysine in Beef Jerky Processing

作　　者：袁秋萍[1] 陈劼[1] 朱旭君[1] 许均美 

机构地区：[1]浙江科技学院生物与化学工程学院,杭州310023 [2]天台县畜禽开发公司,天台317200

出　　处：《食品工业》2011年第7期61-63,共3页The Food Industry

基　　金：浙江省科技厅项目;项目编号2009C22001

摘　　要：小狗牛是天台县特有资源,其深加工产品的开发不仅可扩大食品种类,而且有利于保护地方特色品种。目前的牛肉干产品存在着水分活度过低,防腐剂大量使用等问题。研究以新型防腐剂ε-聚赖氨酸及复配对牛肉干的防腐效果。以正交试验研究ε-聚赖氨酸、甘氨酸和食用酒精复配的防腐效果。结果表明,采用ε-聚赖氨酸0.3 g/kg、甘氨酸15 g/kg、食用酒精15 mL/kg复配防腐剂,牛肉干于37℃培养28 d后,菌落总数为7.6×103 cfu/g,低于标准限值,水分质量分数为18.3%。采用该复合防腐剂的牛肉干产品在货架期和感官品质方面比现有产品有明显的优势。Doggy cattle are unique germplasm in Tiantai County.Deep processing is not only expands the development of beef,but also protects the biodiversity.Low water activity and large amount of preservatives existed are the major drawbacks of current beef jerky.New type of preservative composited by ε-polylysine,glycine,and ethanol was applied in beef jerky processing.The orthogonal experiment showed total plate count was（7.6×103） cfu/g of beef jerky stored at 37 ℃ for 28 d by use of the mixture of ε-polylysine 0.3 g/kg,glycine 15 g/kg,ethanol 15 mL/kg,which was lower than the standard limit.The moisture content is 18.3%（w/w）.Beef jerky with the new composite preservative has distinct advantages in the shelf life and sensory quality than the existing product.

关 键 词：Ε-聚赖氨酸 牛肉干 复配 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]