乳酸钠和双乙酸钠对熟火腿的抑菌作用和感官品质的影响  

Effects of Sodium Lactate and Sodium Diacetate on the Bacteriostasis and Sensory Quality of Cooked Ham

作　　者：张树银 郭廷 楚慧灵 ZHANG Shuyin;GUO Ting;CHU Huiling(Henan Jindan Lactie Acid Technology Co.Ltd , Dancheng 477150 , China)

机构地区：[1]河南金丹乳酸科技股份有限公司,河南郸城477150

出　　处：《河南化工》2021年第4期35-38,共4页Henan Chemical Industry

摘　　要：添加不同含量的乳酸钠、双乙酸钠或柠檬酸钠,按照标准配方制作熟火腿。制备后,一部分产品直接进行感官分析,另一部分煮熟、切碎、均匀接种L monocytogenes和L curvatus,真空包装后在4℃储存。与对照组相比,添加2.5%~3.3%的乳酸钠抑制了L monocytogenes和L curvatus的生长。添加0.2%的双乙酸钠对火腿的口感和气味有负面影响。0.1%和0.2%的双乙酸钠对L curvatus没有抑制作用。另一方面,添加1%的缓冲柠檬酸钠可以促进L monocytogenes的生长。Add different content of sodium lactate,sodium diacetate or sodium citrate,cooked ham is made,according to the standard formula.After preparation,one part of the products is directly analyzed by sensory analysis,and another parts are cooked,minced and inoculated with L monocytogenes and L curvatus.They are stored at 4℃after vacuum packing.Compared with the control,2.5%~3.3%sodium lactate inhibites the growth of L monocytogenes and L curvatus.0.2%sodium diacetate has a negative effect on the taste and smell.0.1%and 0.2%sodium diacetate can′t inhibit L curvatus.On the other hand,1%of the buffer sodium citrate can promote the growth of L monocytogenes.

关 键 词：乳酸钠 双乙酸钠 抑菌作用 感官品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]