以乳链菌肽为主的复合防腐剂对低温火腿肠保质期、色泽和质构的影响  

The Effect of Nisin Based Blend Preservatives on Shelf Life, Color and Texture of Pasteurized Minced Ham Sausage

作　　者：宁喜斌[1] 许时婴[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《无锡轻工大学学报（食品与生物技术）》2001年第5期466-470,共5页Journal of Wuxi University of Light Industry

摘　　要：采用正交试验方案筛选得到以乳链菌肽 (Nisin)为主的复合防腐剂 ,可以延缓低温火腿肠中的微生物引起的腐败 ,保质期达到 3个月 .在研究Nisin复合防腐剂延长低温火腿肠保质期的同时 ,分析了添加Nisin等食品添加剂对低温火腿肠色泽和质构的影响 .结果表明 :低温火腿肠的色泽在辅料A 0 .2 5～ 0 .5 0 g/kg ,辅料B 2 0～ 2 5 g/kg ,辅料C 1.5 g/kg ,辅料D 0 .15～ 0 .2 5 g/kg时较理想 ;低温火腿肠的硬度只与辅料A和辅料B二因素有关 ,当辅料A 0 .10g/kg ,辅料B 2 0 g/kg时硬度较大 .低温火腿肠的弹性在辅料A 0 .10 g/kg ,辅料B 1.5 g/kg ,辅料C 0 .15A Nisin based blend preservative for extending shelf life of pasteurized minced ham sausage was obtained by an orthogonal design. It can significantly inhibit microbiological contamination; the shelf life reached more than 3 months.Simultaneously, Influence of Nisin and other preservatives on color and texture of pasteurized minced ham sausage was studied. The results showed a good color of the sausage at the levels of A 0.25～0.50 g/kg, B 20～25 g/kg, C 1.5 g/kg, and D 0.15～0.25 g/kg . Firmness of the sausage was only affected by A and B, at A level of 0.10 g/kg and B level of 20 g/kg the firmness of the products was higher. An ideal elasticity of the sausage was obtained with Nisin 0.10 g/kg, C 1.5 g/kg and D 0.15 g/kg.

关 键 词：低温火腿肠 乳链菌肽复合防腐剂 保质期 色泽 质构 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]