超高压处理与Nisin对低温火腿肠微生物及色泽的影响

Effects of Ultrahigh Pressure and Nisin on Microbiologcial Quality and Color of Low-temperature Sausage

本研究以肉制品超高压加工技术产业化为目标,通过单因素和正交试验,考察4℃冷藏条件下超高压处理和Nisin对火腿肠菌落总数及色泽的影响。结果表明:随着超高压施压水平的增加和保压时间的延长,火腿肠的亮度L*值增加,红度a*值和黄度b*值下降;Nisin和超高压的复合处理可获得优于两者中单一处理的抑菌效果;其较佳的处理工艺条件为:Nisin添加浓度0.02%、处理压力400MPa、保压时间10min。可见,超高压与Nisin的结合,可增强抑菌作用,提高火腿肠的亮度。

The effects of ultrahigh pressure （UHP） and nisin treatments on microbiologcial quality and color of low-temperature sausage was investigated by single-factor method. Subsequently, an orthogonal array design involving 9 experiments of nisin concentration, pressure and pressure-holding time at three levels was employed for maximizing weighed score of total colony number （50%） and L＊- （25%） and c＊- （25%） values of sausage. The L＊-value increased, while the a＊-value and the b＊-value decreased with the incre^e of pressure and the prolongation of pressure-holding time. The combined treatment of UHT and nisin presented higher sterilization effect than the single treatment. The optimal conditions for the combined treatment of UHT and nisin were determined as follows： nisin concentration 0.02%, pressure 400 MPa and pressure-holding time l0 min. The results showed that the combined treatment of UHT and nlsin not only has a good sterilization effect, can increase the L＊-value of sausage as well.