Nisin对酸肉常温贮藏中营养卫生及感官品质的影响  

Effects of Nisin on nutritional hygiene and sensory quality of sour pork stored at room temperature

作　　者：罗珍岑 段珍珍 谭小琴 周才琼[1,2] LUO Zhencen;DUAN Zhenzhen;TAN Xiaoqin;ZHOU Caiqiong(Food Science College,Southwest University,Chongqing 400715,China;Engineering&Technology Research Centre of Characteristic Food,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2019年第23期176-182,共7页Food and Fermentation Industries

基　　金：四川省教育厅川菜研究中心项目(CC17Z05)

摘　　要：采用不同Nisin浓度处理酸肉产品并真空包装,研究酸肉常温保藏中营养、卫生及感官品质的变化以确定酸肉最佳保藏时间。结果表明,酸肉中蛋白质和脂肪含量在贮藏中逐渐下降,其降解产物非蛋白氮(nonprotein nitrogen,NPN)、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、游离脂肪酸和硫代巴比妥酸(thiobarbituric acid,TBA)随Nisin添加量增加呈下降趋势,且均低于对照组;在保藏80 d内,Nisin各剂量组菌落总数均未超标。以肉腐臭的TBA阈值评判,对照组贮藏时间不宜超过26 d,Nisin添加中、低、高剂量组分别不宜超过30、37和42 d。以国家腌肉TVB-N一级品限量看,对照组贮藏时间不宜超过30 d,Nisin各组不宜超过45 d。通过分析蛋白质和脂肪降解产物、菌落总数及感官评定,酸肉采用真空包装后常温贮藏时间不宜超过20 d,Nisin低、中剂量组不宜超过30 d,高剂量组不宜超过45 d。该研究可为酸肉产品商业化及延伸地方特色食品产业链提供参考。In order to determine the optimal preservation time of sour pork and study the effects of Nisin on its nutrition,hygiene,and sensory quality,this paper used different Nisin concentrations to process sour pork products,pack them in vacuum,and then preserve them at room temperature.The results showed that during the storage,protein and fat levels of the sour pork decrease gradually,and the degradation products,i.e.,NPN,TVB-N,free fatty acid,and TBA show a decreasing trend with the increase of Nisin addition,with lower than the control group.Within 80 days of preservation,the total number of colonies of Nisin added groups did not exceed the standard threshold.According to TBA threshold of meat rancidity,the storage time of the control group should not be above 26 days,meanwhile the storage time of middle,low,and high Nisin dosage groups should not exceed 30 days,37 days,and 42 days,respectively.Based on the threshold of the national first tier cured meat of TVB-N,the storage time of the control group should not exceed 30 days,and the storage time of the Nisin groups should not be longer than 45 days.By considering protein and fat degradation products,total number of colonies,and sensory evaluation,the storage time of sour meat after vacuum packaging should not exceed 20 days,while the storage time of low and medium Nisin dose groups should not exceed 30 days,and high Nisin dose group should not exceed 45 days.This study can provide references for the commercialization of sour meat products and the extension of local specialty food industry chain.

关 键 词：酸肉 NISIN 常温保藏 营养卫生 感官品质 

分 类 号：TS2[轻工技术与工程—食品科学与工程]