国产Nisin在鲜猪肉保鲜中的应用

将国产Nisin等防腐保鲜液用于真空包装的鲜猪肉低温贮藏,对微生物、pH值、TVBN值、感观质量等指标进行评价。结果各处理组的微生物指标要优于对照,国产Nisin与其它防腐保鲜剂联合应用比单独使用效果要好。pH值呈先上升后逐渐下降的趋势。TVBN值随贮藏时间的延长而增加,但与菌落总数的变化不完全一致。国产Nisin等防腐保鲜液对鲜猪肉的感观质量无不良影响,与对照组相比,各处理组鲜肉的感观质量均好于对照。

The effectiveness of nisin in preservation of fresh pork was assessed through microbiological assay,pH and TVBN value examination and sensory evaluation during storage under vacuum-package and low temperature conditions.The results showed that the microbiological value of treatment groups was lower than that of the control.The effect of combination of nisin and other preservatives was better than that of nisin used alone.pH value appeared to have a decline trend after an initial ascent.TVBN value increased gradually during storage,which wasn’t related to corresponding microbiological results completely.Sensory evaluation showed that the addition of nisin and other preservatives had no negative effect on sensory quality of fresh pork.