乳酸链球菌素在中式腊肠防腐保鲜中的应用

Application of nisin in preservation of Chinese sausage

为确定乳酸链球菌素对中式腊肠原料肉减菌化处理的最佳工艺条件,在单因素试验的基础上,以菌落总数为指标,响应面法优化其减菌化条件。结果表明,乳酸链球菌素对中式腊肠原料肉减菌化处理的最佳工艺条件:乳酸链球菌素溶液浓度0.26‰、溶液pH 3.89、处理温度22℃、处理时间为21 min,在此条件下中式腊肠原料肉的菌落总数可降至5.41 lg(cfu/g)。

Based on the single-factor test,and having total numbers of colony as the index,the bacteria-reduction conditions of nisin were optimized by response surface method. The results showed that the optimal bacteria-reduction conditions of nisin were ：nisin concentration was 0.26 ‰,solution p H was 3.89,processing temperature was 22 ℃and processing time was 118 min. Under the optimal conditions,the minimum total numbers of colony in raw meat for Chinese sausage was 5.41 lg（cfu/g）.