乳酸链球菌素在延长猪肉干保藏期中的应用  

Application of Nisin in Prolonging the Storage Period of Pork Jerky

作　　者：张益卓 赵长青 赵兴秀 邹伟 ZHANG Yi-zhuo;ZHAO Chang-qing;ZHAO Xing-xiu;ZOU Wei(College of Bioengineering,Sichuan University of Science and Engineering,Yibin 644000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000

出　　处：《中国调味品》2022年第3期44-48,共5页China Condiment

基　　金：四川省科技厅项目(2019YFG0169)。

摘　　要：猪肉干具有丰富的营养和独特的口感,成为一种美食。实验选用乳酸链球菌素(Nisin)作为天然防腐剂应用在五香味和麻辣味猪肉干中,在为期120 d的保藏过程中对猪肉干的微生物数量、挥发性盐基氮(TVB-N)、pH、水分活度(Aw)、色泽进行检测,以验证Nisin的防腐效果。检测结果表明,未添加Nisin的五香味和麻辣味猪肉干空白组因菌落总数超标,不符合国标对肉干微生物数量的规定,故保藏期均为15 d。添加Nisin的五香味猪肉干实验组因菌落总数超标,不符合国标对肉干微生物数量的规定,故保藏期为48 d;麻辣味猪肉干实验组在第120天时各项指标均符合国标规定,未过期。五香味和麻辣味猪肉干空白组的TVB-N含量在保藏期终点分别达到5.60 mg/100 g(15 d)和8.40 mg/100 g(15 d),而五香味和麻辣味猪肉干实验组的TVB-N含量分别为6.53 mg/100 g(48 d)和8.39 mg/100 g(120 d),空白组的TVB-N含量上升速率大于实验组,说明Nisin在猪肉干中能够发挥较好的微生物稳定作用。另外,在整个保藏过程中,空白组和实验组的pH、Aw和色泽均有所下降,但空白组的下降速率大于实验组,说明Nisin能够稳定猪肉干的品质。该实验为Nisin在猪肉干、其他品种肉干及肉制品中的应用提供了参考。Pork jerky has become a delicacy due to its abundant nutrition and distinctive taste.In this experiment,Nisin is used as a natural preservative in five-spice flavor and spicy flavor pork jerky.During during the storage period of 120 days,the amount of microorganisms,total volatile basic nitrogen(TVB-N),pH,water activity(Aw)and color of pork jerky are tested to verify the antibacterial effect of Nisin.The test results show that the total number of colonies of blank group of five-spice flavor and spicy flavor pork jerky without Nisin exceeds the standard and does not conform to the national standard on the number of microorganisms in dried meat,so the storage period is 15 days;the total number of colonies of experimental group of five-spice flavor pork jerky adding Nisin exceeds the standard and does not conform to the national standard on the number of microorganisms in dried meat,so the storage period is 48 days;all the indicators of experimental group of spicy flavor pork jerky are in line with the national standard on the 120^(th) day and does not expire.The TVB-N content of the blank group of five-spice flavor and spicy flavor pork jerky reaches 5.60 mg/100 g(15 d)and 8.40 mg/100 g(15 d)at the end of the storage period respectively,while the TVB-N content of the experimental group of five-spice flavor and spicy flavor pork jerky is 6.53 mg/100 g(48 d)and 8.39 mg/100 g(120 d)respectively,the increasing rate of TVB-N content in the blank group is higher than that of the experimental group,indicating that Nisin can play a good microbial stabilization role in pork jerky.Moreover,during the whole storage process,the pH,Aw and color of the blank group and the experimental group all decrease,but the decrease rate of the blank group is greater than that of the experimental group,indicating that Nisin could stabilize the quality of pork jerky.This experiment has provided references for the application of Nisin in pork jerky,other kinds of dried meat and meat products.

关 键 词：猪肉干 乳酸链球菌素 保藏期 微生物 天然防腐剂 

分 类 号：TS251.24[轻工技术与工程—农产品加工及贮藏工程]