复配防腐剂在熏煮香肠中的应用  

Application of compound preservatives on smoked-and-cooked sausage

作　　者：张立峰 宁海凤 刘玉栋 邹松 

机构地区：[1]临沂新程金锣肉制品集团有限公司,山东临沂276036

出　　处：《肉类工业》2017年第9期43-45,共3页Meat Industry

基　　金：国家科技支撑计划(项目编号:2015BAD16B09)支持

摘　　要：实验以熏煮香肠为研究对象,以处理前后香肠中挥发性盐基氮(TVB-N)含量和菌落总数的变化作为评价指标,研究单一防腐剂乳酸钠、双乙酸钠、乳酸链球菌素的防腐保鲜作用,并通过筛选不同防腐剂复配比例优化防腐效果。结果显示,当双乙酸钠添加量0.04%、乳酸钠2.0%、乳酸链球菌素0.006%时,防腐效果最佳。The smoked - and - cooked sausage was taken as research object in the experiment. The content of total volatile basic nitrogen （ TVB - N） and the change of total number of colonies before and after treatment of sausage were taken as evaluation indexes. The antiseptic and preservation effect of the single preservatives including sodium lactate, sodium diacetate and nisin were studied, different com- pound proportion of preservatives was screened and the antiseptic effect was optimized. The results showed that the antiseptic effect was best when the adding amount of sodium diacetate was 0.04%, the adding amount of sodium lactate was 2.0% and the adding amount of nisin was 0. 006%.

关 键 词：复配防腐剂 熏煮香肠 挥发性盐基氮(TVB—N) 菌落总数 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS251.65[轻工技术与工程—食品科学与工程]