肉制品中7种新型防腐剂抑菌效果的比较研究  

Comparative study on antibacterial effect of seven new preservatives in meat products

作　　者：徐良[1] 沈小燕[2] 司文会[1] XU Liang;SHEN Xiaoyan;SI Wenhui(Suzhou Polytechnic Institute of Agriculture,Suzhou 215008;Suzhou Vocational Health College,Suzhou 215008)

机构地区：[1]苏州农业职业技术学院,苏州215008 [2]苏州卫生职业技术学院,苏州215008

出　　处：《中国食品添加剂》2021年第12期16-22,共7页China Food Additives

基　　金：江苏省生鲜农产品保鲜工程技术研究开发中心(苏教科[2018]10号);2020年江苏省现代农机装备与技术示范推广项目(NJ2020-32);苏州农业职业技术学院标志性成果培育基金项目(CG2101)。

摘　　要：通过测定对5种供试菌抑菌率和最低抑菌浓度,来研究7种新型防腐剂对肉制品的抑菌效果。分别比较防腐剂不同浓度对供试菌抑菌效果、同种不同株之间抑菌效果,以及最低抑菌浓度的分析,来进行综合判定。7种防腐剂的抑菌效果强弱顺序为:壳聚糖、乳酸链球菌素、聚赖氨酸、尼泊金甲酯、单辛酸甘油酯、乳酸钠、苯乳酸,且同一种防腐剂对同种不同株的供试菌的抑菌效果也有很大差异。这7种防腐剂在肉制品防腐作用中,生物类比化学类的更为有效。In order to study the antibacterial effect of seven new preservatives on spoilage bacteria of meat products,the antibacterial rate and minimum inhibitory concentration of five tested bacteria were determined. The bacteriostatic effect of different concentrations of preservatives on the tested bacteria,and between different strains of the same species,and the analysis of the minimum inhibitory concentration were compared to make a comprehensive determination. The 7 kinds of preservatives had certain bacteriostasis effect on 5 kinds of tested bacteria,and the order of inhibition effect was :chitosan,nisin,polylysine,methyl paraben,glycerol monoctanate,sodium lactate,phenyllactic acid. The study also showed that the same preservative not only had different bacteriostatic effects on different kinds of tested bacteria,but also had different effects on different strains. Among the seven preservatives in the preservation of meat products,the biological preservative was more effective than the chemical preservative.

关 键 词：防腐剂 肉制品 抑菌效果 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS251.5[轻工技术与工程—食品科学与工程]