乳酸、乳酸钠与Nisin复合对冷却羊肉的保鲜效果  

Preservation effect of lactic acid,sodium lactate and Nisin on chilled mutton

作　　者：宋立[1] 王继业[1] 刘登勇[1] 王乐田 董丽[1] 邓亚敏[1] 

机构地区：[1]渤海大学食品科学研究院,辽宁省食品安全重点实验室,辽宁锦州121013

出　　处：《食品工业科技》2015年第19期255-259,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD28B00)

摘　　要：用乳酸、乳酸钠与Nisin复合保鲜剂对冷却羊肉进行处理,自封袋包装后在4±1℃的环境中贮藏,测其在贮藏期间的菌落总数、挥发性盐基氮、p H和感官评分,用权重对不同配比的保鲜液对冷却羊肉的保鲜效果进行综合评估,并在此基础上进行优化。结果表明:乳酸浓度0.15%、乳酸钠浓度0.3%、乳酸链球菌素浓度为0.05%时保鲜效果最佳,该处理下的样品在贮藏20 d时各项品质指标仍能保持在鲜肉范围内。Nisin,lactic acid and sodium lactate were used to preserve chilled mutton packed by zip- lock bag on4 ± 1 ℃ conditions.The preservation effects were evaluated through sensory score,aerobic plate count,total volatile basic nitrogen（ TVB- N） and p H value. The results showed that the best preservation combination was lactic acid concentration 0.15%,0.3% sodium lactate concentration and concentration of Nisin at 0.05%,the sample quality indictors under this treatment remain within the range of fresh meat after storaged for 20 d.

关 键 词：冷却羊肉 保鲜 乳酸 乳酸钠 NISIN 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]