酱牛肉防腐工艺的研究

Study on antiseptic technology of spiced beef

为了优化酱牛肉的防腐工艺,以菌落总数和挥发性盐基氮为判定指标;利用单因素试验研究了复配防腐剂比例、灭菌温度和灭菌时间对酱牛肉的防腐效果。在单因素试验结果的基础上,设置3因素5水平进行正交试验优化了酱牛肉的防腐工艺。结果表明,影响防腐效果的因素依次为:复配防腐剂比例>灭菌温度>灭菌时间,最优的防腐工艺为:复配防腐剂比例0.4%、灭菌温度115℃、灭菌时间20min。在此条件下,49d内菌落总数为0CFU/g,挥发性盐基氮为0.28mg/100g。

The antiseptic technology of spiced beef was optimized,and the total numberof colonies and total volatile basic nitrogen were used as the determination indexes.The antiseptic effects of compound preservatives ratio,sterilization temperature and sterilization time onspiced beef were studied by single factor experiment.Based on the results of single factor experiment,the antiseptic technology of spiced beef was optimized by orthogonal experiment with 3 factors and 5 levels.The results showed that the factors affecting the antiseptic effect were as follows:the proportion of compound preservatives>sterilization temperature>sterilization time.The optimal antiseptic technology was as follows:the proportion of compound preservatives was 0.4%,and the sterilization temperature was 115℃and the sterilization time was 20 min.Under these conditions,the total number of colonies was 0 CFU/g and the total volatile basic nitrogenwas 0.28 mg/100g within 49 days.