乳酸菌素复合抗菌膜的制备及其在冷鲜猪肉保鲜中的应用

Preparation of a combined antibacterial plastic film with lactein and its effect on quality of chilled meat

【目的】制备含有Nisin和植物乳杆菌素BM-1复合抗菌剂的包装薄膜,并观察其包装冷鲜猪肉在4℃条件下的品质变化。【方法】通过薄膜载体材料壳聚糖和羟丙甲基纤维素(HPMC)分别将乳酸菌素Nisin或乳酸菌素Nisin-植物乳杆菌素BM-1复合抗菌剂涂布至PE/PVDC/RCCP(PPR)塑料膜上,制备抗菌薄膜。利用该抗菌薄膜包装冷鲜猪肉,置于4℃条件贮藏,观察不同抗菌薄膜对冷鲜猪肉菌落总数(需氧菌和厌氧菌)、pH值和挥发性盐基氮值(TVB-N)的变化。【结果】冷鲜猪肉贮藏过程中,Nisin-BM-1-PPR复合型抗菌薄膜可抑制冷鲜猪肉中的菌落总数增长、维持pH稳定和降低TVB-N值升高。【结论】Nisin-BM-1-PPR复合型抗菌薄膜对冷鲜猪肉的保鲜作用至少8d以上,而Nisin-PPR抗菌薄膜只能作用4d。

【Objective】To prepare antimicrobial plastic film containing Nisin combined with plantaricin BM-1,and investigate their effects on the quality of the chilled pork during the shelf life.【Method】Using the chitosan and hydroxypropyl methyl cellulose（HPMC）as the carrier material incorporated Nisin and Nisin-plantaricin BM-1 into the PE/PVDC/RCCP（PPR）plastic films to prepare two films,and package chilled pork in the shelf life at 4℃.The total aerobic and anaerobic counts,pH and TVB-N values in the chilled porks were measured.【Result】The results showed that the growths of total aerobic and anaerobic counts,pH values and TVB-N values in chilled meat with Nisin-BM-1-PPR antimicrobial film were decreased generally,compared to control or Nisin-PPR antimicrobial films.【Conclusion】A 8 days shelf life was obtained with Nisin-BM-1-PPR antimicrobial films,whereas 4 days was observed with Nisin-PPR antimicrobial films in chilled meat.