解淀粉芽孢杆菌发酵液保鲜冷却猪肉的效果研究  

Preliminary research on effect of fermentation broth of Bacillus amyloliquifaciens on fresh-keeping of chilled meat

作　　者：时威[1] 谢为天[2] 张岩[3,4] 徐春厚[2] 刘颖[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东海洋大学农学院,广东湛江524088 [3]中国水产科学研究院南海水产研究所,广东广州510300 [4]上海海洋大学,上海201306

出　　处：《中国酿造》2011年第10期51-54,共4页China Brewing

基　　金：广东省科技计划项目(2006B20301023;2010B020313002)

摘　　要：实验研究了解淀粉芽孢杆菌发酵液对冷却肉的防腐保鲜效果,对冷却肉的微生物、感官品质和理化指标3个方面进行了检测。结果显示,解淀粉芽孢杆菌发酵液处理组可将冷却肉的保质期延长6d^9d,而且效果优于Nisin。解淀粉芽孢杆菌发酵液对冷却肉中主要污染菌-假单胞菌和潜在致病菌-单增李斯特菌有较好的抑制效果。解淀粉芽孢杆菌发酵液作为冷却肉的生物防腐剂,具有广阔的应用前景。The preservation effect of the fermentation broth of Bacillus amyloliquifaciens on chilled meat was studied. Microbilogical, sensory and physical-chemical properties of chilled meat were determined. The results shown that the fermentation broth of Bacillus amyloliquifaciens applied to chilled meat could extend the shelf-life of chilled meat 6d-9d, and had much better effect than nisin. The fermented broth of Bacillus amyloliquifaciens could effectively inhibit the growth of Pseudomonas and Listeria monocytogenes. It had broad prospects as biological preservative for chilled meat.

关 键 词：解淀粉芽孢杆菌 乳酸链球菌素 冷却猪肉 生物保鲜 

分 类 号：TS202.3[轻工技术与工程—食品科学]