尼辛对常温条件下“月盛斋”酱牛肉货架期的影响

Effect of Nisin on the Shelf-life of 'Yue Sheng Zhai' Spiced Beef Stored at Room Temperature

将切片的酱牛内分别浸入4种防腐液(A液为2％醋酸,B液为A液+2％尼辛,C液为B液+1％壳聚糖,D液为C+5％山梨酸)中30～40秒,取出沥干2～3分钟,真空包装,贮藏在30℃,观察不同防腐液对酱牛肉货架期的影响。结果表明:B、C、D3种防腐液均可明显降低肉表面的杂菌(P<0.05)。延长酱牛肉的货架期、其中尤以D液抑茵效果最好(P<0.05)。分析不同防腐液处理的肉上腐败菌系表明;4种防腐液对牛肉的优势腐败菌葡萄球菌、肠杆菌科菌均有较强的抑菌效果,但不能抑制乳酸杆菌的生长。

Slices of spiced beef were dipped in four different mixtures (A: 2% acetic acid,B:A+2% nisin,C:B+1% chitosan,D:C+5% sorbic acid)for 30-40s ,and allowed to drip for 2-3min before vaccum packeged. The effect of different mixture on the shelf-life of spiced beef stored at 30℃ was studied. The results showed that all of the B,C,D solution could greatly reduce the bacterial numbers and extended the shelf-life of spiced beef, especially the D solution is best(P<0.05) ;The spoiiaged bacteria on spiced beef treated with four mixture was isolated and identified ,four different mixture had greater inhibition on staphylococcus and enterobacteri-aceae,but had no antibacterial activity against lactobacillus on spiced beef.