溶菌酶和乳铁蛋白在冷却牦牛肉涂膜保鲜中的应用

Application of Lysozyme and Lactoferrin in Coating Preservation of Chilled Yak Beef

为延长冷却牦牛肉的货架期,利用溶菌酶与乳铁蛋白的协同作用抑制微生物的生长。研究不同溶菌酶浓度、乳铁蛋白浓度的涂膜保鲜剂溶液处理牦牛肉冷藏保鲜后的菌落总数及感官评分。天然复合涂膜保鲜剂溶液的最优配比为:溶菌酶浓度0.371%、乳铁蛋白浓度0.492%、溶液pH 6.01;冷却牦牛肉的最优处理时间为28.68 min。处理后牦牛肉的菌落总数为3.77 lg(CFU/g),感官评分为90.8分。添加天然复合涂膜保鲜剂可抑制冷却牦牛肉中微生物的生长且对感官品质的影响不显著。

In order to prolong the shelf life of chilled yak beef,the synergistic effect of lysozyme and lactoferrin was used to inhibit the growth of microorganisms.The total number of colonies and sensory scores of yak beef treated with different lysozyme concentration and lactoferrin concentration coating preservative solution after refrigeration were studied.The optimum ratio of natural compound coating preservative solution was lysozyme concentration 0.371%,lactoferrin concentration 0.492%,solution pH 6.01,and the optimum processing time of chilled yak beef was 28.68 min.The total number of colonies of treated yak beef was 3.77 lg(CFU/g),and the sensory score was 90.8 points.The addition of natural composite coating preservative could inhibit the growth of microorganisms and have no significant effect on sensory quality of chilled yak beef.