摘要
本文以牛肉火腿切片分离出的乳酸杆菌及肠杆菌为供试菌,采用滤纸片法对10种防腐保鲜剂:乳酸钠、双乙酸钠、山梨酸钾、EDTA二钠、Nisin、茶多酚、壳聚糖、水溶性壳聚糖、芦丁、苦荞壳提取液(黄酮),以及部分复配剂的抑菌效果进行了筛选。结果发现Nisin对乳杆菌的作用效果明显;茶多酚、壳聚糖对肠杆菌有较强的抑制作用。实验表明可采用复合天然防腐保鲜剂--0.015%Nisin+0.5%茶多酚,对牛肉火腿切片的腐败菌进行控制,不同pH介质、热处理对其抑菌活性影响不大。最后对苦荞壳提取液的抑菌活性进行了探讨。
The spoilage microorganism: Lactobacillus and Faecal coliforms, separated from beef sliced ham were used forexperiments. The bacteria activity inhibiting capabilities were assayed by agar diffusion method of the ten antimicrobials: sodiumlactate (SL), sodium diacetate (SDA), potassium sorbitate (PS), disodium EDTA, nisin, tea polyphenols (TPPs), Chitosan,water-soluble chitosan (WSC), rutin, tartary buckwheat extracts (TBEs), and their combinations. The results showed that nisinhad strong inhibiting capability to the Lactobacillus, whereas TPPs and chitosan could greatly inhibit the growth of the Faecalcoliforms. Combination of 0.015% nisin and 0.5% TPPs could be used as natural antimicrobials to control spoilage microbes inbeef sliced ham. In the end, the bacteriostatic capability of TBE were also capability.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第7期93-98,共6页
Food Science
关键词
牛肉火腿切片
防腐剂
抑菌
滤纸片法
beef sliced ham
spoilage microorganism
antimicrobial
bacteriostatic capability
