防腐剂稳定性研究及其在酱牛肉防腐中的应用

Study on Stability of Preservatives and Its Application in Preserved Beef Sauce

本文对肉桂酸钾和3种传统防腐剂的酸稳定性和热稳定性进行研究,并将几种防腐剂应用到酱牛肉保鲜中。结果表明,pH值为4.0~6.0时,肉桂酸钾对大肠杆菌和黑曲霉均具有较好的抑菌性,其中pH=4.0时抑菌性最强。同时,肉桂酸钾还具有较好的热稳定性,处理温度在20~100℃时几乎不影响肉桂酸钾对大肠杆菌和黑曲霉的抑菌作用。基于良好的热稳定性和较弱的酸依赖性,肉桂酸钾在酱牛肉防腐保鲜过程中可以最大限度保持肉的感官特性,并将酱牛肉保质期延长至180 d。

The acid and thermal stability of potassium cinnamate and three traditional preservatives were studied.The results showed that potassium cinnamate had good bacteriostatic activity against E.coli and Aspergillus niger in the range of pH=4.0 to 6.0,and the bacteriostatic activity was the strongest at pH=4.0.At the same time,potassium cinnamate also has good thermal stability,the treatment temperature from 20~100℃almost did not affect the antibacterial effect of potassium cinnamate on E.coli and Aspergillus niger.Based on good thermal stability and weak acid dependence,potassium cinnamate can maximize the sensory properties of beef in the process of preservative preservation and extend the shelf life of beef in sauce to 180 days.