冷鲜牛肉复合保鲜剂的筛选与优化
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摘要
为避免冷鲜牛肉储藏期间微生物污染而发生的腐败变质,延长其货架期,本文以冷鲜牛肉为研究对象,采用二倍稀释法、棋盘稀释法测定了不同保鲜剂的最小抑菌浓度及两两之间的协同效果,筛选出4种天然保鲜剂。以冷藏牛肉TVB-N值为检测指标,无菌蒸馏水处理的冷藏牛肉为对照组,采用四因素三水平的响应面试验优化了四种天然保鲜剂复配协同保鲜工艺,并以未经保鲜剂处理的冷藏牛肉为对照,进行了最佳复合天然保鲜剂对冷藏牛肉保鲜效果的研究。结果表明:最优配方为聚赖氨酸109.5 mg/kg、乳酸链球菌258.0 mg/kg、茶多酚152.0 mg/kg、壳聚糖130.0 mg/kg,可将冷鲜牛肉货架期从6 d延长至18 d。本实验筛选优化出的复合保鲜剂,为冷鲜牛肉保鲜剂的合理使用提供技术参考。
In order to avoid spoilage caused by microbial contamination during cold beef storage,and prolong the shelf life of cold beef,cold fresh beef was used as the research object. The minimum inhibitory concentration of preservative and the synergistic effect between the two natural preservatives were measured by double dilution method and checkerboard dilution method. Four natural preservatives were screened out. The TVB-N value was used as the detection index,and the cold beef treated with sterile distilled water was used as the control group. The four-factor and three-level response surface experiments were used to optimize the four compound natural preservatives and treated with no preservative. The cold beef was used as a control,and the best compound natural preservatives to the preservation effect of chilled beef was studied. The results showed that the optimal formula was polylysine 109.5 mg/kg,nisin 258.0 mg/kg,tea polyphenol 152.0 mg/kg,chitosan 130.0 mg/kg. It estended the cold beef's shelf life from 6 to 18 d. This experiment screened and optimized the compound preservative to provide a technical reference for the rational use of cold beef preservative.
In order to avoid spoilage caused by microbial contamination during cold beef storage,and prolong the shelf life of cold beef,cold fresh beef was used as the research object. The minimum inhibitory concentration of preservative and the synergistic effect between the two natural preservatives were measured by double dilution method and checkerboard dilution method. Four natural preservatives were screened out. The TVB-N value was used as the detection index,and the cold beef treated with sterile distilled water was used as the control group. The four-factor and three-level response surface experiments were used to optimize the four compound natural preservatives and treated with no preservative. The cold beef was used as a control,and the best compound natural preservatives to the preservation effect of chilled beef was studied. The results showed that the optimal formula was polylysine 109.5 mg/kg,nisin 258.0 mg/kg,tea polyphenol 152.0 mg/kg,chitosan 130.0 mg/kg. It estended the cold beef's shelf life from 6 to 18 d. This experiment screened and optimized the compound preservative to provide a technical reference for the rational use of cold beef preservative.
引文
[1]孙凯旋,陶乐仁,姜云北,等.微冻保鲜对牛肉贮藏品质的影响[J].食品与发酵科技,2015,51(6):22-26.
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[4]巩雪,常江,李丹婷,等.复合生物保鲜剂对冷鲜牛肉抑菌效果研究[J].包装学报,2018(1):84-89.
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[13]姚永杰,徐宝才,王周平,等.天然保鲜剂复配工艺优化及其对水晶肴肉中特定腐败菌的抑制效果[J].食品科学,2016,37(22):1-6.
[14]中华人民共和国国家卫生和计划生育委员会.GB 5009.228-2016 食品中挥发性盐基氮的测定[S].北京:中国标准出版社,2016:3-5.
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[2]瞿朝霞,何伶靖,陈湘湘,等.乳酸钠对冷鲜肉保鲜效果的影响[J].食品科技,2017,42(9):107-111.
[3]欧丽娟,李立,杨辉,等.复合壳聚糖保鲜液膜对冷鲜牛肉保鲜的研究[J].包装工程,2015(3):21-25.
[4]巩雪,常江,李丹婷,等.复合生物保鲜剂对冷鲜牛肉抑菌效果研究[J].包装学报,2018(1):84-89.
[5]鞠健.茶多酚对鲈鱼贮藏品质的影响及货架期预测模型的建立[D].武汉:湖北工业大学,2017.
[6]李儒仁,沈瑞,荣良燕,等.生物保鲜剂延长冷鲜牛肉货架期的效果[J].肉类研究,2018,32(1):30-35.
[7]孙丽,娄永江.植物精油对水产品中常见微生物的抑制效应[J].食品与生物技术学报,2014,33(7):755-756.
[8]傅瑞春.8种植物抗菌成分与抗菌剂联用抗耐药菌作用的研究[D].昆明:昆明医科大学,2010.
[9]中华人民共和国国家卫生和计划生育委员会.GB 2760-2014 食品添加剂使用标准[S].北京:中国标准出版社,2014.
[10]Luana Magalh?es,Marcia Nitschke.Antimicrobial activity of rhamnolipids against Listeria monocytogenes and their synergistic interaction with nisin[J].Food Control,2013,29:138-142.
[11]沈萍,范秀客,李广武,等.微生物学实验(第三版)[M].北京:高等教育出版社,2005:74.
[12]刘倚帆,徐良,朱海燕,等.抗菌肽与抗生素对革兰氏阴性菌和革兰氏阳性菌的体外协同抗菌效果研究[J].动物营养学报,2010,22(5):1457-1463.
[13]姚永杰,徐宝才,王周平,等.天然保鲜剂复配工艺优化及其对水晶肴肉中特定腐败菌的抑制效果[J].食品科学,2016,37(22):1-6.
[14]中华人民共和国国家卫生和计划生育委员会.GB 5009.228-2016 食品中挥发性盐基氮的测定[S].北京:中国标准出版社,2016:3-5.
[15]中华人民共和国国家卫生和计划生育委员会.GB 2707-2016鲜(冻)畜、禽产品[S].北京:中国标准出版社,2016:1-2.
[16]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.GB 4789.2-2016 食品微生物学检验菌落总数测定[S].北京:中国标准出版社,2016:1-4.
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