广谱乳酸菌细菌素enterocin LM-2对低温切片火腿的防腐保鲜效果(英文)  

Preservative Effect of Broad-Spectrum Enterocin LM-2 on Cold Sliced Ham

作　　者：刘国荣[1] 王成涛[1] 王洋[2] 张宝[2] 李平兰[2] 

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]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22期294-301,共8页Food Science

基　　金：国家自然基金项目面上项目(30671482);国家“863”计划项目(2011AA100805);北京工商大学青年教师科研启动基金项目(QNJJ2011-042)

摘　　要：为考察广谱乳酸菌细菌素enterocin LM-2对低温切片火腿的防腐保鲜效果,并探讨其在低温肉制品防腐保鲜中的应用可行性。本研究在不添加任何化学防腐剂的前提下,分别添加80、320、1280AU/g enterocin LM-2处理低温切片火腿,分析不同浓度细菌素处理前后样品中微生物数量、理化指标以及感官特性的变化。结果发现:细菌素enterocin LM-2的添加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程度,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,确定添加1280AU/g enterocin LM-2的处理组防腐效果最好,可将低温切片火腿的货架期延长至49d。这些结果都显示出乳酸菌细菌素enterocin LM-2有作为天然生物防腐剂应用于低温肉制品防腐保鲜中的巨大应用潜力。Enterocin LM-2,a broad-spectrum bacteriocin isolated from Chinese traditional cheese,was produced by Enterococcus faecium LM-2.In order to examine the potential of enterocin LM-2 as a biopreservative in sliced cooked ham,the effect of enterocin LM-2 at different concentrations（80,320,1280 AU/g） on microbiological,physicochemical and sensory quality properties of sliced cooked ham during the refrigerated storage at 4 ℃ was explored in this paper.The addition of enterocin LM-2 could substantially suppress the growth of microflora,especially Listeria monocytogenes and Salmonella enteritidis,and decrease the accumulation of TVB-N and lipid oxidation during refrigerated storage of sliced cooked ham.Overall,the most effective treatment was achieved by adding 1280 AU/g enterocin LM-2,which could extend the shelf life up to 49 days and produce a better sensory profile during the whole storage period.These results clearly indicate that enterocin LM-2 has a great potential as a biopreservative for enhancing the safety and quality of refrigerated sliced cooked ham.

关 键 词：乳酸菌细菌素 ENTEROCIN LM-2 防腐保鲜 切片火腿 

分 类 号：TS201[轻工技术与工程—食品科学]