冷却肉生产中保鲜技术的研究——溶菌酶、Nisin、GNa液复合性保鲜试验  

Study on the Fresh-keeping Technology of Cooling Meat Production

作　　者：马美湖[1] 葛长荣[2] 王进 顾仁勇[4] 傅伟昌[4] 栗云菊 陈长佼 彭南山 洪亮发 

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]云南农业大学食品学院,昆明650201 [3]湖南湘西嘉阳食品工业集团公司,吉首416000 [4]吉首大学食品科学研究所,吉首416000

出　　处：《食品科学》2003年第4期74-82,共9页Food Science

基　　金：湖南省重点攻关课题(99NKY1006-02); 云南省重大攻关课题(2001NG40)

摘　　要：本试验详细研究了GNa液、乳酸菌肽(Nisin)、溶菌酶在冷却肉保鲜中的效果。试验得出GNa液对维持肉的感官指标具有良好的效果,Nisin对于抑制脂肪的酸败和G+细菌及大肠杆菌的增殖方面具有明显的效果,而溶菌酶对于控制细菌总数的增殖、减缓TVB-N值的上升方面具有极其重要的作用。在试验中由于采用了GNa液、Nisin、溶菌酶三者配合使用,取得了非常理想的效果,以第五组的保鲜效果最为理想。The fresh-keeping effects of GNa Solution, Nisin and lysozyme on t he cooling meat were studied in this test. The result showed that GNa Solution h ad a good effect on maintai ning the sensory indexes of meat . Nisin had a distinc t effect on curbing the so uring of fat, inhibiting the reproduce of G+ bacteri a and Escherichia coli. Ly sozyme had a significant effect on controlling the re produce of bacteria, and de celerating the rising of the value of TVB-N.An idea l effect was gotten in the t est as a result of the use of the combinations of G Na solution, lysozyme. The fi fth group had the most ideal effect.

关 键 词：冷却肉生产 保鲜技术 溶菌酶 NISIN GNA液 复合性保鲜 

分 类 号：TS251.44[轻工技术与工程—农产品加工及贮藏工程]