复合生物保鲜剂对冷鲜牛肉抑菌效果研究

Experimental Study on Antibacterial Effect of Compound Biological Antistaling Agent on Chilled Beef

以溶菌酶、乳酸链球菌素、壳聚糖、茶多酚及肉桂精油为生物保鲜剂,研究其对冷鲜牛肉的抑菌效果。实验结果表明,在常温下未经保鲜剂处理的冷鲜牛肉在第9 d时变质,而经保鲜剂处理的冷鲜牛肉在第15 d时基本变质。通过单因素实验选出3种抑菌效果较好的生物保鲜剂,并将其进行不同比例的混合,再对冷鲜牛肉进行保鲜处理,在第18 d时对冷鲜牛肉的菌落总数N进行测定,利用响应面法对实验数据进行分析,并建立回归方程,经过计算得出复合保鲜剂的最佳比例是质量分数为0.75%的壳聚糖、1.29%的茶多酚、2.91%的溶菌酶,此时lg(N/(CFU·g-1))最大值为5.61,低于国家规定的6.00,达到了较好的保鲜效果。

The bacteriostasis effect of biological preservative such as lysozyme,nisin,chitosan,tea polyphenols and cinnamon essential oil on chilled beef was studied.The experimental results showed that chilled beef treated with no preservatives at room temperature deteriorated on ninth day,but the chilled beef treated with preservative treatment deteriorated on fifteenth day.The regression equation was established based on response surface methodology toanalyze the to tal colony counts of chilled beef on the eighteenth day after mixed treatment with3optimal preservatives obtained by single factor experiment.The antistaling agent had the optimal preservation effect with the mass fraction of0.75%chitosan,1.29%tea polyphenols and2.91%lysozyme,while the maximum number of lg(N/(CFU·g-1))was5.61,which was lower than the6.00prescribed by the state.