溶菌酶、Nisin、山梨酸钾用于冷却肉保鲜的配比优化

The Optimized Composite of Lysyme, Nisin and Potassium Sorbate in Fresh-keeping of Cool Pork

以溶菌酶、nisin(乳链菌肽 )、山梨酸钾为保鲜剂应用于冷却猪肉的保鲜 ,采用正交试验方法 ,对配比成分的比例进行优选。结果表明 :0 .5 %溶菌酶 +0 .0 5 %nisin +0 .1%山梨酸钾在 pH3 0时 ,此保鲜剂组合较优。用此保鲜剂处理再结合真空包装能使猪肉在 0～ 4℃条件下保鲜 3 0d以上。

The orthogonal experiment design was adopted to study fresh-keeping of cool pork by using lysyme, nisin and potassium sorbate as preservative. The resuls showed that the optimized composite of preservative is 0.5% lysyme, 0.05% nisin and 0.1% potassium sorbate. In the temperature of 0～4℃, the cool pork could keep fresh for more than 30 days by using this kind of preservative and vacuum packed.