冷却猪肉中复合保鲜剂配比优化研究

Ratio optimize agent research of the composite in fresh chilled pork

按照五因子二次旋转正交组合设计方案,确定了Nisin、纳他霉素、溶菌酶、茶多酚和壳聚糖复合保鲜冷却猪肉的交互作用,获得最佳配比。结果表明:5种保鲜剂的抑菌效果依次为溶菌酶>壳聚糖>茶多酚>Nisin>纳他霉素;溶菌酶与Nisin、溶菌酶与壳聚糖间存在显著交互效应(P<0.05);浸泡用复合保鲜剂的最佳配比为Nisin0.10%、纳他霉素0.13%、溶菌酶0.20%、茶多酚1.8%、壳聚糖1.8%。

This experiment in accordance with the five-factor quadratic orthogonal rotation combination of design, identified Nisin, Natamycin, Lysozyme, tea polyphenols and chitosan complex interaction of fresh chilled pork, the best ratio. The results showed that： Five of the bacteriostatic effect of antistaling agent followed by lysozyme〉chitosan〉TP〉Nisin〉Natamycin; lysozyme and Nisin, lysozyme and chitosan, there was a significant interaction between the effect （P〈0.05）; immersion compound antistaling agent for the best ratio Nisin 0.10%, natamycin 0.13%, 0.20% lysozyme, 1.8% tea polyphenols, chitosan 1.8%.