Nisin和壳聚糖协同乳酸对冷却猪肉保鲜效果的影响

The effect of nisin and chitosan cooperating with lactic acid on fresh-keeping of chilled pork

分别采用0.06%nisin,0.06%nisin+0.5%乳酸,0.5%壳聚糖,0.5%壳聚糖+0.5%乳酸,0.5%壳聚糖+1%醋酸溶液以及无菌蒸馏水(对照组)浸泡处理冷却猪肉,然后用保鲜膜包裹后4℃储存,定期测定菌落总数、挥发性盐基氮、TBARS值、p H值和a*值,观察其变化规律。结果表明:nisin和壳聚糖分别协同0.5%乳酸溶液对冷却猪肉进行处理,能使冷却猪肉具有良好的防腐保鲜效果,挥发性盐基氮和脂质氧化上升较慢,对p H值影响较小,同时能使冷却肉a*值降退延迟,nisin或壳聚糖协同乳酸用于冷却猪肉防腐保鲜具有潜在的应用价值。

Different treating fluids of 0. 06% nisin,0. 06% nisin ＋ 0. 5% lactic acid,0. 05% chitosan,0. 5% chitosan ＋ 0. 5% lactic acid,0. 5% chitosan ＋ 1% acetic acid solutions and the control were prepared and used to deal with chilled pork. Then,all the treated pork were stored at 4℃,and the total numbers of colony,total volatile basic nitrogen（ TVB-N）,TBARS value,p H value and a＊value of treated pork with different storage periods were determined. The results showed that the chilled pork processed with nisin or chitosan cooperating with 0. 5% lactic acid had good fresh-keeping effect,as TVB-N and lipid oxidation increased slower,the variation of p H value was small,and the a＊value drop was delayed after treatment. In conclusion,the present study indicated that nisin or chitosan cooperating with lactic acid had potential application value in chilled pork storage.