可食用多糖复合防腐保鲜剂在冷鲜肉中的应用研究  

Application of Edible Polysaccharide Compound Preservatives in Chilled Pork

作　　者：刘英梅 李珍爱 刘飞 朱希强[1,2,3] 凌沛学 苏移山[1,2,4] 李海军 张秀华[1,2] LIU Ying-mei;LI Zhen-ai;LIU Fei;ZHU Xi-qiang;LING Pei-xue;SU Yi-shan;LI Hai-jun;ZHANG Xiu-hua(Key Laboratory of Biopharmaceuticals,Engineering Laboratory of Polysaccharide drugs,National-Local Joint Engineering Laboratory of Polysaccharide drugs,Shandong Academy of Pharmaceutical Sciences,Jinan 250101,China;Shandong Freda Pharmaceutical Group Shandong Freda Pharmaceutical Group Co.,Ltd.,Jinan 250101,China;School of Pharmaceutical Sciences,Shandong University,Jinan 250101,China;Shandong Freda Biotechnology Co.,Ltd.,Linyi 276000,China)

机构地区：[1]山东省药学科学院山东省生物药物重点实验室山东省多糖类药物工程实验室多糖类药物发酵与精制国家地方联合工程实验室,山东济南250101 [2]山东福瑞达医药集团有限公司,山东济南250101 [3]山东大学药学院,山东济南250101 [4]山东福瑞达生物科技有限公司,山东临沂276000

出　　处：《食品与药品》2018年第2期114-117,共4页Food and Drug

基　　金：国家科技支撑计划(2015BAD16B08)

摘　　要：目的开发一种应用于肉类保鲜的天然、绿色、可食用复合防腐保鲜剂。方法以市售冷鲜猪肉为研究对象,利用普鲁兰多糖成膜的特点,使用纳他霉素、乳酸链球菌素作为主要防腐保鲜剂,柠檬酸作为防腐保鲜增强剂,以色泽、气味、pH、菌落总数和挥发性盐基氮(TVB-N)作为评价指标,优化防腐保鲜剂复配方案。结果最优复配配方为:乳酸链球菌素(0.2 g/L),纳他霉素(0.1 g/L),普鲁兰多糖(5 g/L),柠檬酸(10 g/L)。结论本研究为冷鲜肉防腐保鲜提供了一种经济、安全、有效、实用的配方。Objective To develop a natural,environmental-friendly and edible compound preservative used in the anticorrosion of the chilled pork.Methods The commercially chilled pork was used as the research object.Nisin and natamycin was used as the main preservatives,pullulan and citric acid was uesd as enhancers.The color,odor,pH,total number of colonies and total volatile basic nitrogen were evaluated to optimize the formula of the compound preservative.Results The optimized formula was as follows:nisin(0.2 g/L),natamycin(0.1 g/L),pullulan(5 g/L),citric acid(10 g/L).Conclusion This experiment can provide a economic,safe,effective and practical formula for the anticorrosion of the chilled pork.

关 键 词：普鲁兰多糖 冷鲜肉 复合保鲜剂 

分 类 号：TS205[轻工技术与工程—食品科学]