防腐剂对熟肉制品保质期影响的研究

Effects of Preservatives on Shelf Life of Cooked Meat Products

为延长熟肉制品保质期,使用乳酸链球菌素(Nisin)、双乙酸钠和脱氢乙酸钠三种防腐剂处理熟肉制品,真空包装后于4℃下保藏并观察其感官质量、菌落总数及大肠菌群变化,确定其保质期,通过正交试验确定复合防腐剂应用于熟肉制品中的最佳配方。结果表明:3种防腐剂单一使用时均可延长产品保质期,其中,Nisin用量0.32 g/kg时效果最佳,正交试验得出双乙酸钠1.50 g/kg、脱氢乙酸钠0.16 g/kg和Nisin 0.05 g/kg复合防腐剂对延长熟肉制品保质期的效果最好。

In order to extend the shelf life of cooked meat products（CMP）, the effectiveness of Nisin, sodium diacetate and sodium dehydroacetate in the preservation of vacuum-packed CMP stored at 4 ℃ was investigated. Sensory quality and the number of microorganisms in CMP were examined to ensure the shelf life. In order to obtain the optimal preservation for CMP, the composite preservatives was adopted, and their optimum proportions were evaluated by shelf life using orthogonal array design. The results showed that each preservative could extend the shelf life of CMP, and 0.32 g/kg Nisin exhibited the best preservation effect among them. The optimal formula of compound preservatives consisted of sodium diacetate 1.50 g/kg, sodium dehydroacetate 0.16 g/kg and Nisin 0.05 g/kg.