摘要
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).
出处
《中国食品添加剂》
CAS
2018年第2期144-149,共6页
China Food Additives
基金
肉类加工四川省重点实验室开发基金(17-R-06)
关键词
乳酸链球菌素
中式腊肠
响应面法
nisin
Chinese sausage
response surface methodology