ε-聚赖氨酸对冷却猪肉保鲜效果的研究

Effect of ε-Polylysine on the Preservation of Chilled Pork

以细菌总数、挥发性盐基氮值(TVB-N)、pH、红度值、系水力为指标,研究了冷却猪肉经过不同浓度ε-聚赖氨酸(ε-PL)处理后在冷藏过程中品质的变化。结果表明,在4℃冷藏条件下,ε-PL能够有效地抑制细菌的生长,延缓TVB-N和pH的上升,并具有一定的护色作用,但对冷却猪肉的保水力无明显作用;经1 500和2 000 mg/Lε-PL处理的冷却猪肉保鲜效果佳,都能使冷却猪肉的货架期延长到10 d。

The total number of bacteria,total volatile base nitrogen（TVB-N）,pH,redness value and water holding capacity were used as the indices to evaluate the quality of chilled pork treated with ε-polylysine（ε-PL） during cold storage.The results showed that ε-PL could effectively inhibit the growth of bacteria,slow the increase of TVB-N and pH,and had a certain effect on the protection of color,but could not improve the water holding capacity of chilled pork stored at 4 ℃.ε-PL with the concentration of 1 500 and 2 000 mg/L had better preservation effect,as the shelf life of pork could be extended to 10 days.