Nisin、乳酸钠、壳聚糖复合保鲜药膳牛肉丸的配比优化  

Optimization on formula of Nisin,sodium lactate and chitosan in compound preservation of medicinal beef balls

作　　者：刘哲[1] 张飞[1] 罗爱平[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025

出　　处：《食品科技》2016年第3期130-133,共4页Food Science and Technology

基　　金：贵州省科技厅攻关课题(黔科合NZ字[2012]3010号)

摘　　要：利用响应面法对Nisin、乳酸钠、壳聚糖进行复配,应用于药膳牛肉丸保鲜,4℃贮藏,7 d后测其TVB-N值,研究交互作用,确定复合保鲜剂最佳配比。结果表明:3种保鲜剂的抑菌效果依次为:壳聚糖>Nisin>乳酸钠;壳聚糖与Nisin、壳聚糖与乳酸钠有交互作用,对结果影响显著;Nisin与乳酸钠对结果影响不显著;复合保鲜Nisin、乳酸钠、壳聚糖的最佳配比为:以100 g牛肉计,Nisin 0.015 g、60%乳酸钠4.5 m L、壳聚糖0.8 g。Compound Nisin,sodium lactate and chitosan by using response surface methodology.Then apply them to preservation of medicinal beef balls.Store the medicinal beef balls in a 4 celsius invironment,7 d later measure their TVB-N and define the best compounding ratio of the compounded konjacagent by studying interaction effect.The results showed that the bacteriostatic effects of these three konjacagents were chitosan outweighs Nisin and Nisin outweighs sodium lactate.There was interaction between chitosan and Nisin and it was the same with chitosan and sodium lactate.They have a significant effect on results.Nisin and sodium lactate have little impact on results.The best compounding ratio of the compounded konjacagents Nisin,sodium lactate and chitosan were Nisin 0.015 g,60% sodium lactate 4.5 m L and chitosan 0.8 g based on 100 g beef.

关 键 词：NISIN 乳酸钠 壳聚糖 药膳牛肉丸 优化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]