Nisin抑制冷鲜牛肉氧化的研究

Study on inhibiting oxidation of chilled beef by nisin

为探究Nisin对冷鲜牛肉氧化的抑制作用,采用不同浓度的Nisin(0.02、0.05、0.08、0.11g/100mL)处理冷鲜牛肉,定时测定在4℃贮藏30d期间样品的脂质氧化(TBA值)、高铁肌红蛋白含量(metMb%)、a^*值(红度)、挥发性盐基氮(TVB-N)和菌落总数等指标变化。结果表明,Nisin不仅能有效抑制冷鲜牛肉脂肪及氧合肌红蛋白的氧化,延缓冷鲜牛肉色泽劣变,而且能有效遏制冷鲜牛肉中微生物的生长,保持牛肉的品质。其中,0.05g/100mL Nisin处理对抑制冷鲜牛肉氧化的效果最好。

The inhibitory effect of nisin on oxidation of chilled beef was studied. The different concentrations of nisin(0.02、0.05、0.08、0.11 g/100 mL) were adopted to treat chilled beef, and the changes of lipid oxidation(TBA value), metmyoglobin content(metMb), a^* value(redness), total volatile base nitrogen(TVB-N), colony count and other indexes of sample were determined during storage for 30 days at 4℃. The results showed that nisin could not only effectively inhibit the oxidation of chilled beef fat and oxymyoglobin and delay the deterioration of the color of chilled beef, but also effectively inhibit the growth of microorganisms in chilled beef and maintain the quality of beef. It was concluded that the 0.05 g/100 mL nisin treatment had the best effect on oxidation of chilled beef.