植物乳杆菌素L-1对冷却肉的防腐保鲜效果研究

Study on Preservation Effect of Plantaricin L-1 on Chilled Meat

本实验研究了植物乳杆菌素L-1对冷却肉的防腐保鲜效果。实验中对冷却肉的微生物、感官品质和理化指标三方面进行了检测。结果显示,效价320AU/ml组效果与Nisin相近,效价640AU/ml组的效果优于Nisin,通过对照,效价640AU/ml的植物乳杆菌素L-1处理组可将冷却肉的保质期从3d延长至12d。植物乳杆菌素L-1对冷却肉中主要污染菌——假单胞菌和潜在致病菌——单增李斯特菌有较好的抑制效果。植物乳杆菌素L-1作为冷却肉的生物防腐剂,具有广阔的应用前景。

The preservation effect of plantaricin L-1 on chilled meat was studied. By determining,microbilogical,sensory and physical-chemiscal properties of chilled meat. It was proved that 320 AU/ml of plantaricin L-1 has the similar preservation effect to nisin,but 640 AU/ml of plantaricin L-1 has much better effect than nisin. 640 AU/ml of plantaricin L-1 applied to chilled meat can extend the shelf life of chilled meat from 3 d to 12 d. Plantaricin L-1 can effectively inhibit the growth of Pseudomonas P-1 and Lis...