生物保鲜剂对冷却肉保鲜的影响

Effect of Biological Preservative on Preservation of Chilled Pork

为了延长冷却肉的保鲜期,研究了乳源抗菌肽和壳聚糖、纳他霉素、苹果多酚、茶多酚、Nisin等生物保鲜剂对冷却肉主要腐败菌的抑制作用,并应用于冷却猪肉和羊肉的保鲜。结果表明:山羊乳酪蛋白胃蛋白酶酶解所得抗菌肽的抑菌活性较高;山羊乳源抗菌肽与壳聚糖对冷却猪肉和羊肉主要腐败菌的抑制作用较强,聚赖氨酸、苹果多酚、茶多酚、Nisin对特定腐败菌的抑制作用各有优、劣,普鲁兰多糖没有抑菌作用;复配最佳保鲜剂组合及质量浓度为抗菌肽(14.25 g/L)、纳他霉素(2.50 g/L)、苹果多酚(4.00 g/L)和壳聚糖(2.28 g/L)。该复配保鲜剂比对照能延长冷却肉货架期4~6 d。

In order to extend the shelf life of chilled meat,biological preservatives such as antibacterial peptides from milk,chitosan,natamycin and,apple polyphenols were used to study the inhibitory effect on the main spoilage bacteria of chilled meat,then applied to the preservation of chilled pork and mutton.The results showed that the antibacterial peptides from goat milk had high antibacterial activity.On the main spoilage bacteria of chilled meat,the inhibitory effect of chitosan and antibacterial peptides from milk were stronger than others,apple polyphenols,e-polylysine,tea polyphenols,and Nisin had their advantages and disadvantages.Pullulan has no antibacterial effect.The good combinations of preservatives were determined through the single factor and uniform test,and the concentration of antibacterial peptide,natamycin and,apple polyphenol and chitosan were 14.25,2.50,4.00 g/L and 2.28 g/L,which could significantly slow down the spoilage process of chilled meat.Compared with the control group,the compound preservative can prolong the shelf life of chilled meat by 4~6 days.