ε-聚赖氨酸对冷鲜肉理化特性的影响

Effect of ε-Polylysine on Physicochemical Features of Chilled Meat

用不同浓度的ε-聚赖氨酸处理冷鲜肉,试验表明,与对照组相比,当ε-聚赖氨酸作用于冷鲜肉时,随着ε-聚赖氨酸浓度增加,其对冷鲜肉的菌落总数、pH、挥发性盐基氮及高铁肌红蛋白含量产生显著性影响。然而,ε-聚赖氨酸并不会影响冷鲜肉的硫代巴比妥酸值。结果表明,1.25 g/100 mL和1.50 g/100 mLε-聚赖氨酸能显著抑制微生物的生长繁殖,减弱冷鲜肉中蛋白质的降解作用,并阻止肉的颜色改变。因此,ε-聚赖氨酸具备作为天然食品防腐剂的潜力,并且能延长冷鲜肉的货架期。

The application ofε-polylysine on chilled meat resulted in significant effects of TBC,pH,TVB-N,and MetMb with increasing concentrations ofε-polylysine when compared to control.However,ε-polylysine did not affect TBA of chilled meat.These results revealed that 1.25 g/100 mL and 1.50 g/100 mLε-polylysine could inhibit notably the growth and reproduction of microorganisms,decrease the decomposition of meat protein,and prevent the change of color of chilled meat.Therefore,ε-polylysine had the potential to be used as nature preservative and to extend the shelf life of chilled meat.