摘要
【目的】研发一种适于真空包装预制牛肉的复合保鲜剂,并探索其在真空包装条件下的保鲜效果,为预制牛肉制品及其他肉类制品保鲜研究提供理论依据。【方法】以山梨酸钾、双乙酸钠和Nisin为保鲜剂,以大肠杆菌和金黄色葡萄球菌为指标菌,通过抑菌试验研究其抑菌效果,再以中心组合法建立以预制牛肉挥发性盐基氮(TVBN)值和硫代巴比妥酸(TBA)值为新鲜度品质评价指标的二次回归模型,研究3类保鲜剂复配结合真空包装对预制牛肉新鲜度的影响,并对保鲜剂配方进行优化。【结果】山梨酸钾、双乙酸钠和Nisin的抑菌效果与其质量浓度表现出显著的相关性(P<0.05),但当三者质量浓度分别大于1.0,8.0和0.7mg/mL时,抑菌效果即进入平台期,此时增加保鲜剂质量浓度对2种指示菌抑菌效果影响不显著(P>0.05);保鲜剂对不同种类细菌具有选择性抑制,山梨酸钾和Nisin对金黄色葡萄球菌的抑制作用显著强于对大肠杆菌的抑制作用(P<0.05),而双乙酸钠则对大肠杆菌表现出较强的抑制作用(P<0.05)。回归模型表明,复配保鲜剂对预制牛肉TVB-N值有显著影响(P<0.05),且影响顺序为山梨酸钾>双乙酸钠>Nisin,但其对预制牛肉制品TBA值影响不显著(P>0.05);试验优化得到复配保鲜剂最优配方为山梨酸钾1.50mg/mL、双乙酸钠9.90mg/mL和Nisin 0.10mg/mL,该复配保鲜剂处理后的预制牛肉经真空包装,得到菌落总数为6.09×105 CFU/g,且4℃冷藏7d仍保持一级鲜度。【结论】成功筛选出了一种针对真空包装预制牛肉冷藏的保鲜剂。
【Objective】This study developed a mixted fresh-keeping agent and investigated its preservation effect on vacuum-packed prepared beef to provide basis for the research of preservation of beef products or other meats.【Method】Potassium sorbate（PS）,sodium diaceate（SD）and Nisin（NI）were selected as preservative materials and the antibacterial effect was studied by bacteriostatic investigation.Based on TVB-N and TBA values of beef,quadratic regression model was established to evaluate the freshness of prepared beef,and the best formula of mixture preservative agent was obtained.【Result】Antibacterial effects of PS,SD and NI had significant correlations with mass concentration（P〈0.05）.The effects increased to stable leves and no significant difference was observed among inhibition on Escherichia coli andStaphyloccocus aureus when concentrations of PS,SD and NI were higher than 1.0,8.0and 0.7mg/mL,respectively（P〈0.05）.There was selective inhabiting effect of fresh-keeping agent on bacteria growth,PS and NI preferred to inhibit S.aureus while SD preferred E.coli（P〈0.05）.The mixed fresh-keeping agent had significant impact on TVB-N（P〈0.05）and effectiveness of three individual agents on TVB-N was in the order of PSSDNI,while there was no significant difference among influences on TBA（P〈0.05）.The optimal concentrations of mixed fresh-keeping agent formula were PS 1.50mg/mL,SD 9.90mg/mL,and NI 0.10mg/mL.Beef treated by this mixed fresh-keeping agent before vacuum packing remained the first fresh degree when stored in 4℃for 7days with colonies of 6.09×105 CFU/g.【Conclusion】A mixed fresh-keeping agent suitable for vacuum package prepared beef during refrigeration storage was successfully developed.
作者
刘满顺
刘永峰
赵璐
LIU Manshun LIU Yongfeng ZHAO Lu(College of Food Engineering and Nutritional Science ,Shaanxi Normal University ,Xi＇an,Shaanxi 710062,China)
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2017年第3期138-146,共9页
Journal of Northwest A&F University(Natural Science Edition)
基金
陕西省青年科技新星项目(2014KJXX-51)
陕西省科技统筹创新工程计划项目(2015KTTSNY04-07
2016KTCL02-36)
中央高校基本科研业务费专项(GK201502008)
