乳酸菌细菌素和超高压联合处理对低温切片火腿的防腐保鲜效果  

Combinatorial Preservative Effect of Bacteriocin and High Hydrostatic Pressure on Refrigerated Sliced Vacuum-packaged Cooked Ham

作　　者：刘国荣[1,3] 孙勇 王成涛[1] 郑海涛[3] 李平兰[3] 王洋[3] 

机构地区：[1]北京工商大学食品添加剂与配料北京高校工程研究中心,食品风味化学北京重点实验室,北京100048 [2]北京市食品研究所,北京100162 [3]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2012年第6期256-263,共8页Food Science

基　　金：国家公益性行业(农业)科研专项(200903012);国家自然科学基金项目(31071591);北京工商大学青年教师科研启动基金项目(QNJJ2011-042)

摘　　要：为了揭示乳酸菌细菌素和超高压联合处理对低温切片火腿的防腐保鲜效果,并探讨乳酸菌细菌素和超高压联合处理在低温肉制品防腐保鲜应用中的可行性,在不添加任何化学防腐剂的情况下,分别以乳酸菌细菌素(enterocin LM-2)添加量320AU/g、600MPa超高压处理5min以及两者联合处理低温切片火腿,考察联合处理对样品中微生物数量、理化指标以及感官特性的影响。结果表明:enterocin LM-2和超高压技术的联合使用可明显延长低温切片火腿的货架期,有效减少贮藏过程中挥发性盐基氮的生成及脂肪氧化,并保持产品原有色泽、气味、质构等感官特性。综合微生物和理化特性分析结果,联合处理组的防腐效果最好,可将低温切片火腿的货架期延长至100d。In order to evaluate technological feasibility of combinatorial treatment using bacteriocin and high hydrostatic pressure as the preservative in refrigerated sliced vacuum-packaged cooked ham,the combinatorial effect of high hydrostatic pressure（600 MPa for 5 min） and enterocin LM-2（320 AU/g） on microorganism amount,and physicochemical and sensory properties of sliced cooked ham was analyzed during the storage at 4 ℃.Results indicated that the combinatorial treatment could substantially suppress the growth of microflora,inhibit the accumulation of TVB-N and decelerate lipid oxidation,and keep a better sensory profile during the storage period of refrigerated sliced cooked ham.The combinatorial treatment revealed the most effective preservation,which could extend the shelf life of sliced cooked ham up to 100 days.These results suggested the combinatorial application of enterocin LM-2 and high hydrostatic pressure has a great potential as a bio-preservative during the storage of refrigerated sliced cooked ham.

关 键 词：乳酸菌细菌素 超高压 切片火腿 防腐保鲜 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]