复合生物保鲜剂的研制及其对冷却驴肉的保鲜效果  

Development of a composite biological preservative and its effect on the preservation of chilled donkey meat

作　　者：邢智彬 吴晓彤[1] 刘建忠 刘静[3] XING Zhibin;WU Xiaotong;LIU Jianzhong;LIU Jing(School of Life Sciences,Inner Mongolia University,Hohhot 010021,China;Inner Mongolia Menglu Food Co.Ltd.,Hohhot 010010,China;Inner Mongolia Vocational College of Commerce,Hohhot 010070,China)

机构地区：[1]内蒙古大学生命科学学院,内蒙古呼和浩特010021 [2]内蒙古蒙驴食品有限公司,内蒙古呼和浩特010010 [3]内蒙古商贸职业学院,内蒙古呼和浩特010070

出　　处：《食品与发酵工业》2022年第7期211-218,共8页Food and Fermentation Industries

基　　金：内蒙古自然科学基金项目(2020MS03077);呼和浩特市应用研究与开发项目(2018-农-6);内蒙古自治区研究生科研创新资助项目(11200-121024)。

摘　　要：为有效延长冷却驴肉的货架期,该研究研制了复合生物保鲜剂并优化其浓度配比。在分析冷却驴肉贮藏期内的优势菌相后,选用聚赖氨酸、乳酸链球菌素、壳聚糖、D-异抗坏血酸钠为复合生物保鲜剂保鲜成分,设计L_(9)(3^(3))正交试验得到复合生物保鲜剂,检测冷却驴肉在复合生物保鲜剂处理后第0天到第18天内菌落总数、挥发性盐基氮、pH、感官品质,并观察了肌肉组织微观结构。结果表明,在聚赖氨酸质量分数为0.02%、乳酸链球菌素质量分数为0.06%、壳聚糖质量分数为1.5%、D-异抗坏血酸钠质量分数为0.1%时,复合生物保鲜剂能够有效抑制冷却驴肉中微生物生长,稳定产品品质并使货架期达到18 d及以上,同时增强冷却驴肉保鲜效果,为其在运输和保存期间保持良好品质提供理论支持。Donkey meat is a perishable product due to the high content of unsaturated fatty acids,however,under the actions of enzymes and microorganisms,it would result in quality deterioration even though at 0-4℃.In order to prolong the preservation effect and shelf life of chilled donkey meat,the concentration ratio of preservatives was optimized.After analyzing the dominant microflora of chilled donkey meat during storage,L_(9)(3^(3))orthogonal experiment was designed to obtain the compound biological preservatives by selecting polylysine,nisin,chitosan and D-sodium erythorbate as the preservative components.The total bacterial count(TNC),volatile basic nitrogen(TVB-N),pH and sensory quality of chilled donkey meat treated with compound biological preservative from 0 d to 18 d were detected,and the microstructure of muscle tissue was observed.Under the conditions of 0.02%polylysine,0.06%nisin,1.5%chitosan and 0.1%D-isoascorbate sodium,the preservative could effectively inhibit the growth of microorganisms,stabilize the quality of products and the shelf life of chilled donkey meat reached 18 days.These results showed that compound preservative agents can enhance the preservative effect of chilled donkey meat,and provide theoretical support for transportation and preservation of chilled donkey meat.

关 键 词：复合生物保鲜剂 冷却驴肉 优势菌相 保鲜效果 产品品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]