天然复配防腐剂对三种口味猪肉干贮藏品质的影响

Effect of Natural Compound Preservatives on Storage Quality of Three Flavors of Pork Jerky

在前期对数种天然防腐剂在不同口味猪肉干中的适用性研究基础上,对分别适用于烧烤味、五香味、麻辣味猪肉干的天然防腐剂进行复配,对猪肉干在储藏期间的微生物指标、TVB-N、pH、Aw、色泽进行测定,并进行感官评定,确定出效果好的天然复配防腐剂组合。结果表明,各实验组的TVB-N均未超过国标规定,pH、Aw、色泽、感官评分的检测结果也未出现较大波动,故天然复配防腐剂的筛选主要参考微生物指标。结果表明,烧烤味猪肉干中的茶多酚+Nisin组在第18天检测出霉菌,茶多酚+溶菌酶组在第30天检测出金黄色葡萄球菌,溶菌酶+Nisin组在90 d贮藏中未检测出霉菌和金黄色葡萄球菌,菌落总数为(2300±1400)CFU/g;五香味猪肉干中的ε-PL+Nisin组在第51天检出金黄色葡萄球菌,ε-PL+茶多酚、茶多酚+Nisin组在90 d贮藏中未检出金黄色葡萄球菌,菌落总数分别为(550±260)CFU/g和(320±130)CFU/g;麻辣味猪肉干的壳聚糖+Nisin组在第84天检出金黄色葡萄球菌,壳聚糖+茶多酚组在第90天时菌落总数为(800±360)CFU/g,而茶多酚+Nisin组在90 d内所有稀释度(包括液体样品原液)平板均无菌落生长。所有实验组在整个货架期检测实验中均未检出大肠菌群、沙门氏菌和志贺氏菌。

On the basis of the previous study on the applicability of several natural preservatives in different flavors of pork jerky,the natural preservatives suitable for roasting-flavor,five-spice-flavor and spicy-flavor pork jerky are compounded,the microbial indexes,TVB-N,pH,Aw and color of pork jerky during storage are determined,and sensory evaluation is carried out,in order to determine the combination of natural compound preservatives with good effect.The results show that TVB-N in each experimental group does not exceed the national standard,and the detection results of pH,Aw,color and sensory scores do not fluctuate greatly,so the screening of natural compound preservatives mainly refers to microbial indexes.The results show that mold is detected in the tea polyphenol+Nisin group in the roasting-flavor pork jerky at the 18th day,Staphylococcus aureus is detected in the tea polyphenol+lysozyme group at the 30th day,mold and Staphylococcus aureus are not detected in lysozyme+Nisin group during 90 days of storage,and the total number of colonies is(2300±1400)CFU/g.Staphylococcus aureus is detected inε-PL+Nisin group in five-spice-flavor pork jerky at the 51st day,and Staphylococcus aureus is not detected in theε-PL+tea polyphenol group and tea polyphenol+Nisin group during 90 days of storage,with the total number of colonies of(550±260)CFU/g and(320±130)CFU/g respectively.Staphylococcus aureus is detected in chitosan+Nisin group in spicyflavor pork jerky at the 84th day,the total number of colonies in the chitosan+tea polyphenol group is(800±360)CFU/g at the 90th day,and no colonies grow in plates with all dilution degrees(including liquid sample stock solution)of tea polyphenol+Nisin group during 90 days.Coliforms,Salmonella and Shigella are not detected in all the experimental groups throughout the shelf-life testing experiments.