生物保鲜剂对冰鲜猪肉的保鲜效果

Effects of biologic preservative on chilled pork

【目的】研究生物保鲜剂对冰鲜猪肉保鲜效果的影响,为冰鲜猪肉的保鲜提供技术支持。【方法】以蒸馏水为对照,以山梨酸钾为参比,采用单因素试验和均匀试验评定冰鲜猪肉冷藏过程中色泽、气味的感官变化,测定其pH值、酸价、挥发性盐基氮(TVB-N)含量等理化指标和细菌总数的变化,研究Nisin、茶多酚、壳聚糖和植酸等生物保鲜剂对冰鲜猪肉保鲜效果的影响。【结果】单一Nisin、茶多酚、壳聚糖使冰鲜猪肉的色泽评分、气味评分、pH值、酸价、TVB-N含量、细菌总数的变化均优于或显著优于山梨酸钾、植酸和对照。生物保鲜剂Nisin、茶多酚和壳聚糖复合使用时,冰鲜猪肉的感官评分、理化指标和细菌指标值均优于其单一使用的效果,复合生物保鲜剂的最佳配比为:壳聚糖25.0 g/kg+茶多酚0.41 g/kg+Nisin 0.14 g/kg,该复合保鲜剂可使冰鲜猪肉的保鲜期比对照延长25 d以上。【结论】生物保鲜剂Nisin、茶多酚、壳聚糖复合使用能够明显延长冰鲜猪肉的保鲜期限。

[Objective] The study was to research the effects of biologic preservative on chilled pork and to provide technical support for lengthening the shelf life of chilled pork. [Method] Monofactorial test and even test were adopted to measure the changes of smells and color,pH value,acid value,total volatile basic nitrogen（TVB-N） and total bacteria counts of chilled pork to study the effects of biologic preservative.tea polyphenol, Nisin, chitosan and phytic acid on chilled pork with potassium sorbate and distilled water as controls. [Result] The changes of the measured indexes,such as smells,color,pH value,acid value, TVB-N and total bacteria counts, of monofactorial tea polyphenol, Nisin and chitosan group were better than those of potassium sorbate,phytic acid and control group. The changes of the measured indexes of the composite of tea polyphenol, Nisin and chitosan were superior to its monofactorial used. The optimum compound ratio of composite preservative was tea polyphenol 0.41 g/kg, Nisin 0. 14 g/kg and chitosan 25.0 g/kg,which can lengthen the shelf life of chilled pork more than 25 d compared with the control. [Conclusion] The biologic preservative tea polyphenol,Nisin and chitosan could obviously lengthen the shelf life of chilled pork when they were compounded proportionally.