迷迭香对冷鲜肉抑菌及其保鲜作用的影响  

Effect of Rosemary on Antibacterial and Freshness of Cold Meat

作　　者：李兆亭 林涛 申基雪 陈文学[1] 孙志昶[1] 

机构地区：[1]海南大学食品学院,海南海口570100 [2]海南舒普生物科技有限公司,海南海口570100

出　　处：《食品研究与开发》2017年第21期181-186,共6页Food Research and Development

基　　金：国家自然科学基金(31640061);海南省自然科学基金(317034);海南大学科研启动基金资助项目(kyqd1563)

摘　　要：冷鲜肉营养丰富,但在储藏过程中容易受到微生物的污染而引起腐败变质,货架期缩短。主要研究迷迭香酸(RAP)和乳酸链球菌素(Nisin)及其复合保鲜剂对冷鲜猪肉的保鲜作用,综合菌落总数、挥发性盐基氮(TVB-N)、大肠菌群MPN值和p H值等指标评价其保鲜效果。结果发现,RAP20(RAP≥20%)和Nisin对菌落总数和大肠菌群MPN值抑制作用显著(p<0.05),在冷藏的5 d^9 d可显著抑制汁液损失和p H值的升高(p<0.05)。研究表明,RAP20、Nisin及其复合保鲜剂抑菌效果显著,可使货架期延长3 d^5 d,同时复合而成的保鲜剂可显著降低保鲜剂的使用量,这为以后研究迷迭香和Nisin对冷鲜肉保鲜机制提供理论依据。Cold meat is rich in nutrition, but in the storage process susceptible to microbial contamination caused by corruption, shorten the shelf life. The effects of rosmarinic acid （RAP） and Nisin and its preservatives on the freshness of cold pork were studied. The total number of integrated colonies, volatile base nitrogen （TVB-N）, coliform bacteria MPN value and pH indicators to evaluate its freshness. The results showed that RAP20 （RAP≥20 %） and Nisin had significant inhibitory effect on the total number of colonies and MPN of coliform bacteria （p〈0.05）, and significantly inhibited the loss of juice and pH （p〈0.05） in the storage of 5 d-9 d. The results showed that RAP20, Nisin and its compound preservative had significant antibacterial effect, which could prolong the shelf life of 3 d-5 d, and the combination of RAP20, Nisin and its preservative could significantly reduce the use of preservative, which was used to study the effects of rosemary and Nisin to provide a theoretical basis for fresh meat preservation mechanism.

关 键 词：迷迭香酸 乳酸链球菌素 冷鲜肉 抑菌剂 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]