摘要
研制一种延长低盐湘西腊肉贮藏期限的复配防腐剂。采用响应面法,以抑菌率为响应值,考察柠檬酸、双乙酸钠和Nisin(乳酸链球菌素)用量对抑菌率的影响,优化复配防腐剂配方,并测定了复配防腐剂对低盐湘西腊肉的实际贮藏效果。结果表明:柠檬酸、双乙酸钠和Nisin对低盐湘西腊肉中的微生物有较强抑制作用;双乙酸钠和Nisin、柠檬酸和Nisin复配对抑菌均存在协同增效效应,且前者增效强于后者,但柠檬酸和双乙酸钠间无增效作用;复配防腐剂最优配方为柠檬酸用量1.20 g/kg、双乙酸钠用量0.97 g/kg、Nisin用量0.16 g/kg,以此配方处理低盐湘西腊肉抑菌率达95.98%,腊肉贮藏期限达160 d。
A mixed preservative consisting of citric acid,sodium diacetate and nisin was explored to prolong the storage time of low-salt Xiangxi bacon.Effects of the three preservatives individually and in combination on bacterial inhibition in Xiangxi bacon were investigated.Response surface methodology was used to optimize their combined concentrations using bacteriostatic rate as the response variable.The results showed that citric acid,sodium diacetate and nisin displayed strong inhibition effects on the growth of bacteria in low-salt Xiangxi bacon.Synergic effects existed between diacetate and nisin and between citric acid and nisin,and nisin had a stronger synergistic effect with diacetate than with citric acid,whereas no synergic effect was found between citric acid and sodium diacetate.The optimal combination of preservatives found was1.20 g/kg citric acid,0.97 g/kg sodium diacetate,and 0.16 g/kg nisin.The percentage inhibition of bacterial growth in Xiangxi bacon with the mixed preservative was 95.98%and the storage time was 160 days.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第22期46-50,共5页
Food Science
基金
湖南省科技厅2015年重点研发计划项目(2015NK3020)
作者简介
顾仁勇（1972-），男，教授，硕士，研究方向为食品加工与保藏。E-mail：gry8565398@163．com
