含Nisin的乳清蛋白涂膜在火腿肠包装中的应用  

Application of whey protein isolate with Nisin coatings in preservation of ham

作　　者：郭利芳[1] 马玲[2] 赵勇[1] 

机构地区：[1]海南职业技术学院热带农业技术学院,海南海口570216 [2]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《食品工业科技》2017年第22期210-214,219,共6页Science and Technology of Food Industry

摘　　要：为探讨含Nisin的乳清蛋白可食用涂膜对火腿肠的保鲜效果,将火腿肠分别进行聚偏氯乙烯包装、用含Nisin的乳清蛋白涂膜液涂抹和不进行包装对照处理,然后将三个处理的火腿肠都放置在常温(20~25℃)和冷藏(0~4℃)条件下,通过测定不同处理火腿肠贮藏过程中细菌菌落总数、理化和感官等指标的变化,评价含Nisin的乳清蛋白可食用涂膜对火腿肠的保鲜效果。结果表明:含Nisin的乳清蛋白可食用涂膜较空白组能抑制火腿肠硬度的增加、咀嚼性的变化,并可抑制其贮藏过程中TVB-N、TBA值以及细菌总数的上升,维持产品较好的感官品质(p<0.05),冷藏条件下效果较常温更好。冷藏条件下含Nisin的可食用乳清蛋白涂膜包装的火腿在贮藏的16 d内弹性、TVB-N值、p H、细菌总数、感官评分指标方面与聚偏氯乙烯的包装效果接近(p>0.05),而其他的指标达不到聚偏氯乙烯的效果。但作为一种环保、可食性的包装在未来包装市场中具有积极的推广价值。The purpose of the study was to investigate the effects of WPI with Nisin coatings on the quality of ham during storage at（0~4℃）and（20-25℃）compared with polyvinylidene chloride package and without any package.The total viable counts, physical and chemical indexes and sensory index of ham were determined.The results showed that coatings with WPI could more effectively preserve the quality of ham than without any package during the storage periods, such as in preventing the increasing of hardness, changing of chewing and rising of TVB-N, TBA value and total amounts of bactericum, maintaining the relatively good sensory evalution（p 〈 0.05 ）, and in the refrigerated condition was better than at room temperature, expect hardness, chewing, TBA value, the other indexes which detected were closed to the ham packaged with polyvinylidene chloride for up to 16 days during cold storage （p 〉 0.05 ）, the WPI coatings can not completely near to the polyvinylidene chloride for the ham package ,but it has positive promotion as an environmental protection and edible package.

关 键 词：乳清分离蛋白 NISIN 火腿肠 涂抹包装 聚偏氯乙烯 贮藏 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]