响应面法优化软冷冻肉复合保鲜剂的研究

Studies on Preservative Effect of Antibacterial Materials on Soft Frozen Pork Based on Response Surface Methodology

以新鲜猪腿肉为原料,以菌落总数为评价指标,研究了不同浓度的Nisin、茶多酚和壳聚糖对软冷冻猪肉的保鲜效果,得知三种保鲜剂单一使用最佳浓度分别为:Nisin 0.02%、茶多酚0.5%和壳聚糖2.0%;以贮藏30d的TVB-N值为响应值,采用响应面法中心组合设计实验,得到三种保鲜剂对TVB-N影响顺序为:壳聚糖>茶多酚>Nisin,且Nisin与茶多酚的交互作用对TVB-N的影响显著(P<0.05);三种保鲜剂的最佳配比为:Nisin 0.02%、茶多酚0.42%和壳聚糖2.18%;对复合天然保鲜剂进行验证,测定30d内软冷冻条件下猪肉的各项指标,发现均优于软冷冻对照组的各指标。

Using pork as raw material and total bacteria count as an evaluated parameter, the effect of different concentrations of Nisin, tea polyphenols and chitosan on soft frozen pork were tested using single factor method.Then the best inhibitory concentrations were 0.02%, 0.5% and 2.0%, respectively. Box-Behnken design and response surface methodology were used to determine the best storage condition allowed the optimum combination of Nisin, tea polyphenols and chitosan to be identified, and total volatile basic nitrogen（TVB-N） was chosen as the response value. Then the optimum proportion of Nisin, tea polyphenols and chitosan were 0.02%, 0.42%, and2.18%, respectively. The effect to TVB-N from strong to weak was： chitosan, tea polyphenols and Nisin. Besides,Nisin and tea polyphenols had a significant effect on TVB-N（P〈0.05）. Validation of compound natural preservatives showed that it had a better effect on soft frozen pork compared with control group after 30 days storage.