Nisin及纳他霉素生物保鲜剂对干豆腐保鲜效果的研究  

Effect of Nisin and Natamycin Biological Preservative on Fresh-keeping of Dried Tofu

作　　者：杨立娜 赵亚凡 马丹丹 朱丹实 朱力杰 王胜男 马涛 何余堂 刘贺 YANG Li-na;ZHAO Ya-fan;MA Dan-dan;ZHU Dan-shi;ZHU Li-jie;WANG Sheng-nan;MA Tao;HE Yu-tang;LIU He(College of Food Science and Technology,Bohai University,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013,Liaoning,China;Beijing Technology&Business University,China-Canada Joint Laboratory of Food Nutrition and Health,Beijing 100048,China)

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]北京工商大学,中加食品营养与健康联合实验室,北京100048

出　　处：《食品研究与开发》2020年第10期21-27,共7页Food Research and Development

基　　金：中加食品营养与健康联合实验室开放课题(KFKT-ZJ-201806);辽宁省科技厅重点研发计划指导计划项目(2017205005)。

摘　　要：以干豆腐为原料,研究Nisin、纳他霉素和Nisin-纳他霉素复配对干豆腐的保鲜效果,通过感官评定、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、菌落总数、pH值、电子鼻和色差值对干豆腐的新鲜程度进行评价。结果表明,在贮藏过程中,其他试验组相比,Nisin-纳他霉素复配处理的干豆腐TVB-N值、菌落总数均最小;颜色没有明显变化,并有效减缓干豆腐的风味腐败。因此,Nisin-纳他霉素复配可在37℃条件下有效延长干豆腐保鲜期,其保鲜效果明显优于Nisin和纳他霉素单独保鲜。In order to study the effect of Nisin,natamycin,and Nisin-natamycin on the preservation of dried tofu,different indicators were measured,including volatile base nitrogen(total volatile basic nitrogen,TVB-N),aerobic bacterial count,pH,color difference,electronic nose and sensory evaluation. The results showed,during storage period,compared with other treatment group,the dried tofu of Nisin-natamycin treatment had the lowest TVB-N value and the total number of colonies,without obvious effect on the color change,and effectively slow down the flavor and spoilage of dried tofu. Therefore,preservation period of dired tofu was significantly prolonged by Nisin-natamycin mixed preservatives at 37 ℃. And its preservation effect was obviously best than Nisin and natamycin alone.

关 键 词：干豆腐 NISIN 纳他霉素 复配 保鲜 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]