复合生物保鲜剂对猪肉保鲜的研究  

Effect of compound biological preservative on chilled pork

作　　者：刘骁[1] 谢晶[1] 林永艳[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《食品与机械》2011年第6期199-203,共5页Food and Machinery

基　　金："十二五"国家支撑计划项目(编号:2011BAD24B02);上海市教育委员会重点学科建设项目(编号:J50704)

摘　　要：采用L9(34)正交试验,以感官评定、细菌总数、挥发性盐基氮(TVB-N)、pH为检测指标,研究了壳聚糖、ε-聚赖氨酸、茶多酚、醋酸组成的复合保鲜剂对冷却猪肉在冷藏条件下的保鲜效果。结果表明:复合保鲜剂最优配比为1.5%壳聚糖、0.05%ε-聚赖氨酸、0.2%茶多酚、1.0%醋酸;选择该比例复合保鲜剂浸渍冷却猪肉后经PE保鲜袋包装在4℃条件下贮藏,能够有效地抑制细菌的生长、延缓TVB-N的上升,对肉品的色泽、气味等都有保护作用,可以延长其货架期至10d左右。Chilled pork was dealed with a compound biological preservative composed of chitosan,ε-polylysine,tea polyphenols,acetic acid and then under cold storage.Sensory evaluation,the total number of bacteria,total volatile base nitrogen（TVB-N） and pH were selected to measure the quality of treated samples changes by L9（34） orthogonal test.The results showed： the optimal ratio of compound biological preservative was 1.5%chitosan,0.05% ε-polylysine,0.2% tea polyphenols and 1.0%acetic acid.At 4 ℃ refrigerated,chilled pork dealed with it could effectively inhibit the growth of bacteria,slow the rise in TVB-N and pH,and protect the color and odor.It could extend the shelf life of chilled pork to about 10 d.

关 键 词：壳聚糖 Ε-聚赖氨酸 茶多酚 冷却猪肉 保鲜 货架期 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]