山苦茶的复合保鲜剂对冷却肉保鲜效果的研究  

The Study on the Chilled Meat Preservation Effect by the Composite Preservative of Containing Mallotus Furetianus Extraction

作　　者：闫佳[1] 李跃萍[1] 闫庆峰[1] 韦祎[1] 

机构地区：[1]海南医学院营养与食品卫生学教研室,海南海口571101

出　　处：《食品研究与开发》2012年第5期184-187,共4页Food Research and Development

基　　金：海南省自然科学基金(310046)

摘　　要：在测定山苦茶浸出物、茶多酚、木犀草素3种天然防腐剂对冷却肉中常见菌的抑菌效果基础上,根据栅栏技术,发挥协同效应,利用三因子二次正交旋转设计,确定最佳的保鲜液配比为木犀草素0.010%+茶多酚0.125%+山苦茶浸出物0.013%。结合真空包装,通过测定在冷藏过程中的细菌总数、TVB-N,表明保鲜液对冷却肉的保质期延长6 d。Based on bacteriostasis effect determination of mallotus furetianus extract,tea polyphenol,luteolin three kinds of natural preservative on common bacteria of chilled meat,according to the hurdle technology and exerting a synergistic effect,used three factors with two orthogonal rotation design,determined the optimum formulation of preservative.It was luteolin 0.010 %＋tea polyphenol 0.125 %＋mallotus faretianus extraction 0.013 %.Combined with vacuum packaging,by measuring the total count of bacteria and TVB-N during cold storage,indicated the shelf life prolonged six days.

关 键 词：山苦茶浸出物 复合保鲜剂 保质期 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]