鱼肉山药饼涂膜复合保鲜剂的优化

Optinization of bio-preservative adding in fish yam-cake for by response surface methodology

研究了Nisin、乳酸、壳聚糖涂膜鱼肉山药饼的抑菌效果。采用响应面法(Responsesurface methodology,RSM)对鱼肉山药饼复合抑菌保鲜剂配方进行优化,建立了二次回归方程,得到复合抑菌保鲜剂的最优配方为:Nisin 0.30%、乳酸1.5%、壳聚糖3.0%,涂膜此配方保鲜剂的鱼肉山药饼冷藏7 d测得细菌生长对数值为3.54,与空白样品测定值7.05相比,细菌生长明显受到抑制。

Preservative spreading on fish yam-cake were researched. The optimum bio-preservative conditions and quadric regression model were determined by response surface methodology taking log of bacteria as the evaluation. The results shows that optimum conditions of preservative were as follows： nisin 0.30%, lactate acid 1.5%, chitosan 3.0%. Under the optimal conditions, the log of bacteria was 3.54. Contrasting with vacant, the growth of bacteria were inhibited obviously.