嗜酸乳杆菌NX2-6细菌素在猪肉保鲜上的应用  

Application of Bacteriocin from Lactobacillus acidophilus NX2-6 in Pork Preservation

作　　者：周艳[1] 曾维伟[1] 朱筱玉[1] 吕凤霞[1] 别小妹[1] 赵海珍[1] 陆兆新[1] ZHOU Yan;ZENG Wei-wei;ZHU Xiao-yu;LV Feng-xia;BIE Xiao-mei;ZHAO Hai-zhen;LU Zhao-xin(College of Food Science and Teehnology,Nanjing Agricultural University,Nanjlng 210095,China)

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2018年第17期248-252,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2015BAD16B04)

摘　　要：为探讨嗜酸乳杆菌NX2-6细菌素对冷鲜猪肉的保鲜效果,选取新鲜猪肉为研究对象,以菌落总数、p H、挥发性盐基氮、感官评价为鲜度指标,经不同浓度嗜酸乳杆菌NX2-6抑菌溶液浸泡30 min后,于4℃条件下贮藏9 d,测定不同时间点其鲜度的变化。结果表明,从3 d开始,4%S组的菌落总数水平就始终在对照组的1/10以下;p H变化拐点比对照组延迟2 d出现;TVB-N值比对照组推迟2 d到达国标最高检出限;从3 d开始中高剂量处理组气味评分始终显著优于对照组(p<0.05)。结论:4%嗜酸乳杆菌NX2-6抑菌溶液的保鲜效果最佳,猪肉变质较对照组可延缓2 d。In order to investigate the fresh-keeping effect of LactobaciUus acidophilus NX2-6 fermentation products on chilled pork,the total number of colonies, pH value, volatile basic nitrogen, sensory evaluation was measured during the storage.The pork soaked in bacteriostatic solution of Lactobacillus acidophilus NX2-6 for 30 min was stored at 4 ℃ for 9 days.The freshness index of pork was measured at different time points. The results showed that 4% treatment group had the best preservation effect,the deterioration point could be delayed about 2 d compared to the control group.From the 3 rd day,the total number of colonies in 4% S group was always below 1/10 of the control group;the inflexion point of pH change was delayed by 2 days than that of the control group;TVB-N value reached the highest detection limit 2 days later than the control group.Odor score was always significantly higher than that of the control group from the 3 rd day（p 〈 0.05）.

关 键 词：猪肉 嗜酸乳杆菌 细菌素 保鲜 

分 类 号：TS201.1[轻工技术与工程—食品科学]