复合天然防腐剂对高沟捆蹄保鲜效果的研究

Use of compound natural preservatives for preservation of bundle of hoof of Gaogou

使用纳他霉素、茶多酚、植酸三种天然防腐剂处理高沟捆蹄,以37℃恒温贮存10d时菌落总数、感官评定结果为基础进行综合评分,通过双指标正交实验确定复合天然防腐剂应用于高沟捆蹄保鲜的最佳配方。结果表明,三种防腐剂单一使用时均有抑菌效果,其中纳他霉素效果最佳,正交实验得出纳他霉素0.06g/kg、茶多酚0.10g/kg、植酸0.04g/kg的复合天然防腐剂对高沟捆蹄的防腐有协同增效作用,明显强于单一使用效果。

The effectiveness of a single treatment with natamycin,tea polyphenol and phytic acid in the preservation of bundle of hoof of Gaogou stored at 37℃ was investigated by examining the change of total bacterial count at intervals of 10d. In order to obtain the optimal preservation for bundle of hoof of Gaogou,the combined use of the nature preservatives was adopted and their optimum addition proportions were explored for maximizing weighed score of sensory evaluation and total bacterial count of bundle of hoof of Gaogou using orthogonal array design of dual indicators. The result showed that each natural preservative could significantly inhibit microbiological contamination and natamycin exhibited the highest preservation effect among them. The optimal formula of compound preservatives consisted of natamycin 0.06% ,tea polyphenol 0.10%,phytic acid 0.04%. This formula had much stronger inhibitory effect against bacteria than a single preservative.