牛肉干复合保鲜剂的研究和应用

范文编号:SP135  范文字数:12011,页数:18

摘 要：为保持食品的新鲜度，防止食品的腐败、变质，从而达到延长食品货架期的目的，常常在食品中添加防腐剂。而目前大多使用的化学防腐剂对食品的抑菌程度各不相同，且存在安全隐患。随着对化学合成食品防腐剂安全认识的提高，低毒、高效、广谱及经济实用的生物食品防腐剂的研究和开发，愈来愈受到人们的关注。为了了解生物食品防腐剂在肉制品中的应用，我们以牛肉干为实验对象。但由于牛肉干在贮藏过程中的污染菌群十分复杂，因此，需要通过保鲜剂的复配来达到协同增效的作用。本实验的主要任务就是研究乳酸链球菌素（nisin）、纳他霉素（natamycin）、聚赖氨酸（polylysine）的应用特性，通过正交实验研究抑菌效果，确定最佳配比方案。结果表明 ，乳酸链球菌素、纳他霉素和聚赖氨酸的添加量均为0.3g/kg时，在已有的实验数据中是最佳方案，产品感官质量优良，储藏期长，但考虑到成本问题及在保鲜性能上的影响相对较小，在实际应用中可添加0.1-0.3g/kg的纳他霉素进行协同增效。
关键词：复合保鲜；乳酸链球菌素；纳他霉素；聚赖氨酸；正交试验设计

Abstract: In order to maintain food freshness, prevent the corruption and deterioration of the food, achieve long food shelf life, people often used preservatives in food. But at present most chemistry preservatives we used is various to food bacteriostasis degree, we also need consider security trouble. Along with the people’ antiseptic safe understanding enhancement to the chemical synthesis food, therefore low poisonous and highly effective, widely and the economy practical organic food preservatives research and the development were in great demand. In order to understand the organic presevatives in meat product application, We take the dried beef as the research object. But for the pollution bacteriacolony is extremely complex while dried beef is storing, we need combined-preservative to reach the effect of cooperation and strengthen. this practice mainly study the application characteristic of nisin、natamycin、polylysine, analyse the outcome of bacteriostasis through orthogonal experiment，Ascertain the best matching ratio scheme. The results showed that nisin, natamycin and poly-L-lysine content was 0.3g/kg in the experimental data which is the best option, it makes the products good quality and long shelf life. However, taking into account cost and the relatively small impact on the preservation, 0.1-0.3g/kg in practical applications can be added for the Natamycin synergies.
Key words：Compoumd preservation；Nisin；Natamycin；Polylysine；Orthogonal design

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