响应面法优化冷鲜肉复合保鲜剂的研究

Optimization composite antistaling agent on meat-freshness preservation by response surface method

冷鲜肉中原始菌落总数对其储藏过程中品质的变化有显著影响。根据栅栏因子理论选取了4种栅栏因子温度、pH值、抗菌成分与保水因子研究冷鲜肉的保鲜,研究了乳酸、二氧化氯、多聚磷酸盐复配的保鲜剂。单因素试验表明乳酸浓度在1.5%、二氧化氯在40 mg/kg时抑菌效果显著。采用响应面法,通过中心组合设计试验,以菌落总数的降低率为评价指标,筛选了最佳组合为乳酸为1.4%、二氧化氯为18.7 mg/kg、多聚磷酸盐为4%,且降菌率为90.25%。由此可见,上述4种栅栏因子能很好地起到降低冷鲜肉的菌落总数,起到防腐保鲜的作用。

The original bacteria numbers of chilled meat has a significant effect on quality change in the process of storage. The research on preservation of chilled meat was studied according to the theory of Hurdle factors which contain temperature, pH, antibacterial ingredient and water retention agent. The experiment studied on lactic acid, chlorine dioxide and polyphosphate. Single factor experiment showed that when the concentration of lactic acid in 1.5%, of chlorine dioxide at 40 mg/kg, the antibacterial effect was remarkable. Based on response surface methodology, through the center combination design experiments, the reduction rate of total bacteria numbers was as judgment index. The most superior composite bacteriostatic agents were screened as follows： lactic acid 1.4%, chlorine dioxide 18.7 mg/kg and polyphosphate 4%, the bacterial inhibition rate above 90.25%. Thus, the above four kind of Hurdle factors could reduce the total number of colonies of chilled meat, which had the effect of antisepsis.