防腐剂及二次杀菌对熟肉制品保藏性的影响  

Effects of Preservatives and Post-processing Heat Treatment on Preservation of Cooked Meat Products

作　　者：王明[1] 雷激[1] 温友辽 李星鸿 张艺尹 

机构地区：[1]西华大学食品与生物工程学院,成都610039

出　　处：《食品工业》2015年第9期38-41,共4页The Food Industry

基　　金：西华大学研究生创新基金(ycjj2014102)

摘　　要：为延长熟肉制品保质期,使用纳他霉素、乳酸链球菌素(Nisin)、双乙酸钠、脱氢乙酸钠、山梨酸钾五种防腐剂处理熟肉制品,真空包装后在4℃下保藏并观察其感官和微生物变化。选择保藏效果较好的防腐剂并结合二次杀菌处理熟肉制品,以保温检验结果结合感官评分为评价指标,确定用于熟肉制品保藏的最佳防腐剂配方及二次杀菌条件。结果表明:4℃贮藏条件下,单一防腐剂处理对熟肉制品保藏效果最好的是Nisin,用量为0.32 g/kg时保质期可达74 d;熟肉制品采用复合防腐剂(Nisin 0.08 g/kg+双乙酸钠0.5 g/kg)结合二次杀菌处理,产品可达到商业无菌要求。To extend the shelf life of cooked meat products （CMP）, the effectiveness of natamycin, Nisin, sodium diacetate, sodium dehydroacetate and potassium sorbate in the preservation of vacuum-packed CMP stored at 4 ℃ was investigated, sensory quality and the number of microorganisms were examined. Two kinds of the selected preservatives combined with post-processing heat treatment were adopted and the products were evaluated by commercial sterilization testing and sensory evaluating. The results showed that Nisin exhibited the highest preservation effect, 0.32 g/kg of Nisin could extend the shelf life of CMP to 74 d. The optimal formula of compound preservatives （0.08 g/kg of Nisin and 0.5 g/kg of sodium diacetate） with post-processing heat treatment could make the CMP meet the requirement of commercial sterilization.

关 键 词：熟肉制品 防腐剂 二次杀菌 商业无菌 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]