复合天然防腐保鲜液对Mozzarella干酪贮藏期的影响

Effect of the multiplex natural antimicrobial substance on the storage of Mozzarella cheese

采用无盐渍新工艺法制作部分脱脂Mozzarella干酪,使用复合天然防腐保鲜液(0.69%茶多酚+0.013%Nisin和溶菌酶(1∶1)+0.0043%那他霉素)对成熟干酪样品进行浸泡处理,并在4℃冷藏,通过每间隔7d测定干酪不同贮藏时间的水分含量、pH、滴定酸度、可溶性氮含量(SN)、SDS-凝胶电泳、未融化干酪质构特性、融化干酪功能特性、微生物指标和感官评定等一系列指标的变化,评定复合天然防腐保鲜液对Mozzarella干酪贮藏效果的影响。实验结果表明:浸泡处理组4℃冷藏49d时的贮藏效果与对照组28d时相当,复合天然防腐保鲜液的使用可有效延长Mozzarella干酪的贮藏期。

In order to find the effective way to extend the storage period of Mozzarella cheese, the effort of the multiplex natural antimicrobial substance to Mozzarella cheese was studied.First part-skim Mozzarella cheese was made by no brine new technics, then the ripened cheese was marinated in the multiplex natural antimicrobial substance（0.69%TP ＋0.013% Nisin and lysozyme（ l ：] ） ＋ 0.0043% NT） and refrigerated at 4℃ .The index of water content, pH, titratable acidity, soluble nitrogen, SDS- PAGE, texture properties of unmelted cheese, functional properties of melted cheese, microfiora and sensory analysis were measured every 7d for refrigerate groups.The results showed that cheese marinated and refrigerate after 49d at 4℃ had the same effects as the control refrigerate after 28d and the multiplex natural antimicrobial substance could effectively extend the storage of Mozzarella cheese.