摘要
在测定山苦茶浸出物、茶多酚、木犀草素3种天然防腐剂对冷却肉中常见菌的抑菌效果基础上,根据栅栏技术,发挥协同效应,利用三因子二次正交旋转设计,确定最佳的保鲜液配比为木犀草素0.010%+茶多酚0.125%+山苦茶浸出物0.013%。结合真空包装,通过测定在冷藏过程中的细菌总数、TVB-N,表明保鲜液对冷却肉的保质期延长6 d。
Based on bacteriostasis effect determination of mallotus furetianus extract,tea polyphenol,luteolin three kinds of natural preservative on common bacteria of chilled meat,according to the hurdle technology and exerting a synergistic effect,used three factors with two orthogonal rotation design,determined the optimum formulation of preservative.It was luteolin 0.010 %＋tea polyphenol 0.125 %＋mallotus faretianus extraction 0.013 %.Combined with vacuum packaging,by measuring the total count of bacteria and TVB-N during cold storage,indicated the shelf life prolonged six days.
出处
《食品研究与开发》
CAS
北大核心
2012年第5期184-187,共4页
Food Research and Development
基金
海南省自然科学基金(310046)
关键词
山苦茶浸出物
复合保鲜剂
保质期
mallotus furetianus extraction
composite preservative
shelf life
