苹果多酚对冷却猪肉腐败菌抑菌效果的影响

INHIBITION OF APPLE POLYPHENOLS IN THE SPOILAGE BACTERIA OF CHILLED PORK

采用平皿培养法和滤纸片法,以抑菌圈直径、菌落总数(cfu)、挥发性盐基氮(TVB-N)和肉色(红度值a)为指标,探讨苹果多酚对冷却猪肉腐败菌的抑菌效果。苹果多酚单独使用时,以0.5%的浓度为最佳,与Nisin结合使用时,二者表现出明显的协同抑菌效果。再与烟酰胺混合使用,抑菌的同时还具有护色效果。

The effects of apple investigated by the methods of bacterium, Colony Forming Unit polyphenols （AP） on inhibition of spoilage bacteria of chilled pork were plate culture and sticking up filter, indicated with the circle of inhibiting （cfu）, Total Volatile Basic Nitrogen （TVBN） and Hunter a value. AP at a concentration of 0.5 % had a significant inhibiting effect of spoilage bacteria. When mixed with Nisin, the two showed a synergy effect. When the Nicotinamide was added to the mixture, the red color of the fresh meat was also stabilized, with the inhibiting effect.