摘要
天然保鲜剂具有健康安全的特点,但单一天然保鲜成分效果有限。为提升天然保鲜剂的保鲜效果,以抗氧化性为指标,通过Plackett-Burman(PB)设计实验从6种天然保鲜成分中筛选出3种:茶多酚(纯度70%)、ε-聚赖氨酸盐酸盐(ε-Polylysine hydrochloride,ε-PL)、乳酸链球菌素(Nisin),并结合最陡爬坡实验和Box-Behnken design(BBD)响应面实验设计,确定保鲜剂的最佳复配方案。将此配方应用于培根保鲜中,通过对pH值、菌落总数、挥发性盐基氮的检测发现,此复合保鲜剂可以有效地抑制细菌生长,保鲜效果良好。
Natural preservative is healthy and safe,but the effect of single natural preservation ingredient is limited.In order to improve the preservation effect of natural preservative,three kinds of natural preservation ingredients were selected from six kinds by Plackett-Burman(PB)design,including tea polyphenols(TP,70%purity),ε-polylysine hydrochloride(ε-PL),and nisin,with detecting their antioxidation activity.The optimal preservative formula was established by the steepest ascent experiment and Box-Behnken design-response surface method(BBD).This formula was applied to preservate bacon.Through detecting pH value,total number of bacterial colonies and total volatile base nitrogen(TVB-N),it was found that this compound preservative could inhibit the growth of bacteria effectively,and the preservation effect was good as well.
作者
高玉萍
杨秀芳
苏小琴
孔俊豪
刁春华
宋鹏鹏
涂云飞
左小博
GAO Yuping;YANG Xiufang;SU Xiaoqin;KONG Junhao;DIAO Chunhua;SONG Pengpeng;TU Yunfei;ZUO Xiaobo(Zhejiang Agricultural Business College,Shaoxing 312088,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resourses,Hangzhou Tea Research Institute,China COOP,Hangzhou 310016,China)
出处
《食品科技》
北大核心
2023年第11期239-245,共7页
Food Science and Technology
基金
浙江省基础公益研究计划项目(LGN21C200004)。
