复合防腐剂对低温熏煮香肠中腐败菌的抑制效果  

Formulation Optimization of a Composite Preservative for Enhanced Efficacy to Inhibit Spoilage Bacteria in Low Temperature Smoked and Cooked Sausages

作　　者：岳喜庆[1] 刘娜[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866

出　　处：《食品科学》2012年第15期144-147,共4页Food Science

摘　　要：低温熏煮香肠中的腐败菌(乳酸杆菌、假单胞菌、肠杆菌、芽孢杆菌)是导致香肠货架期较短的根本原因。根据单因素试验选出脱氢醋酸钠、双乙酸钠、ε-聚赖氨酸3种效果较好的防腐剂。利用响应面方法对3种复合防腐剂的抑菌效果进行优化。应用Box-Behnken试验设计,建立3种防腐剂的二次多项式回归方程模型进行分析。结果表明:在双乙酸钠0.024g/L、脱氢醋酸钠0.017g/L、ε-聚赖氨酸0.029g/L的条件下复合防腐剂对引起低温熏煮香肠腐败的微生物的生长有很好的抑制作用。The presence of spoilage bacteria（Lactobacillus,Pseudomonas,Enterobacter and Bacillus） is the fundamental cause of the short shelf-life of low temperature smoked and cooked sausages.In this study,one-factor-at-a-time experiments were carried out to identify sodium diacetate,sodium dehydroacetate and ε-poly-L-lysine as better preservatives for low temperature smoked and cooked sausages.The formulation of the three preservatives for enhanced efficacy to inhibit spoilage bacteria in low temperature smoked and cooked sausages was optimized by response surface methodology.A quadratic polynomial regression model was built using Box-Behnken design and analyzed.The results showed that a composite preservative comprising 0.024 g/L sodium diacetate,0.017 g/L sodium dehydroacetate and 0.029 g/Lε-poly-L-lysine had good inhibitory effect on the growth of spoilage microorganisms in low temperature smoked and cooked sausages.

关 键 词：低温熏煮香肠 复合防腐剂 抑菌 响应面 

分 类 号：TS202.3[轻工技术与工程—食品科学]