几种主要防腐剂抑菌性和肉品保鲜的作用研究

Function study of antibacterial property and fresh-keeping of meat products of several main preservatives

我国肉制品发展迅速,但在发展过程中出现了诸如肉类腐败、产品质量安全等问题。本文旨在研究肉制品中应用的防腐剂,实验选取化学合成防腐剂山梨酸钾、双乙酸钠,天然生物防腐剂Nisin、纳他霉素。实验结果显示：山梨酸钾对霉菌、酵母菌和好氧性细菌有抑制作用,对乳酸菌等革兰氏阳性菌没有抗菌效果;双乙酸纳对毛霉菌的抗菌效果好,对革兰氏阳性菌及酵母菌抗菌效果差;Nisin对乳酸菌和金黄色葡萄球菌的抑菌效果突出,对革兰氏阴性菌抗菌效果差,对真菌无作用;纳他霉素对霉菌有良好抗性,对酵母菌的抗菌效果稍差,对细菌类几乎没有抗性。四种防腐剂对肉的保鲜时间顺序为：Nisin（16~17d）、纳他霉素（15d）、双乙酸钠（13d）、山梨酸钾（11d）。

Meat industry rapidly developed in our country,but a lot of problems appeared in the development course,such as meat corruption,product quality safety,etc. The preservatives applied in meat products were taken as the aim to study. The chemical synthesis preservatives of potassium sorbate,sodium diacetate and the natural bio- preservative of nisin and natamycin were chosen to study. The experiment result showed： potassium sorbate had inhibiting effect on mold,yeast and aerobic bacteria,and had no antibacterial effect on the gram positive bacteria such as lactic acid bacteria and so on; sodium diacetate had good inhibiting effect on mucor,but had bad inhibiting effect on the gram positive bacteria and yeast; Nisin had outstanding inhibiting effect on lactic acid bacteria and staphylococcus aureus,but had bad inhibiting effect on the gram negative bacteria and had no effect on fungi; natamycin had good resistant to mold,slightly bad antibacterial effect on yeast,and almost no resistance to bacteria. The preservation time sequence of four kinds of preservatives to meat was： Nisin（ 16 ~ 17d）,natamycin（ 15d）,sodium diacetate（ 13d） and sorbic acid potassium（ 11d）.