魔芋多糖-乳酸链球菌素复合涂膜对冷鲜肉的保鲜效果

详细信息    查看全文 | 推荐本文 |

英文篇名：The efficacy of the kongac glucomannan and nisin coated film in preserving chilled meat 作者：陈忠杰 ; 胡燕 ; 杨豫敏 英文作者：CHEN Zhongjie;HU Yan;YANG Yumin;Henan University of Animal Husbandry and Economy; 关键词：魔芋多糖 ; 乳酸链球菌素 ; 冷鲜肉 ; 保鲜 英文关键词：konjac glucomannan;;nisin;;chilled meat;;fresh-keeping 中文刊名：MYGC 英文刊名：Modern Animal Husbandry 机构：河南牧业经济学院; 出版日期：2019-03-20 出版单位：现代牧业 年：2019 期：v.3;No.9 语种：中文; 页：MYGC201901012 页数：6 CN：01 ISSN：41-1442/S 分类号：47-52

摘要

以新鲜猪肉为原料,以菌落总数、挥发性盐基氮、pH值和感官评分为评价指标,研究了魔芋多糖和乳酸链球菌素复合涂膜保鲜剂对冷鲜猪肉的保鲜效果。结果:魔芋多糖的浓度为0.8 g/100 mL,乳酸链球菌素的浓度为0.06 g/100 mL时,保鲜效果最好。此复合保鲜剂处理的冷鲜猪肉的菌落总数、挥发性盐基氮、pH值和感官评分的实验结果均优于对照组,可以使冷鲜猪肉的保质期延长至10 d左右。
        Fresh pork was used as the raw material, with the total number of colonies, volatile base nitrogen, pH value and sensory evaluation as evaluation indexes, the fresh-keeping effect of konjac glucomannan and nisin on chilled pork was studied. The results showed that the fresh-keeping effect was best when the concentration of konjac glucomannan was 0.8 g/100 mL and the concentration of nisin was 0.06 g/100 mL. Chilled pork meat treated by such fresh-keeping agent was better than that of the control group on the experimental results of the total number of colonies, volatile basic nitrogen, pH value and sensory score, and the shelf life of chilled pork can be extended to about 10 d.

引文

[1]潘思轶, 王可兴, 杨东旭. 魔芋涂膜保鲜冷却肉研究[J]. 食品科学, 2004(8): 177-180.
    [2]陈慧斌, 王梅英. 葡甘聚糖复合膜对鲜猪肉抑菌机理研究[J]. 西南农业大学学报, 2006, 28(3): 486-490.
    [3]杨瑞. 乳酸链球菌素在即食腊肉制品保藏应用中的研究[J]. 食品工业科技, 2000(2): 50-52.
    [4]邓明, 哈益明, 严奉伟,等.Nisin、EDTA和山梨酸钾在冷却肉贮藏保鲜中的交互效应分析[J].食品科技, 2005(9):66-70.
    [5]高蕾蕾, 李迎秋. 乳酸链球菌素及其在食品中的应用研究进展[J].中国调味品, 2017, 42(3): 157-160.