保鲜剂用于冷却肉保鲜方法的研究.pdfVIP

摘 要 本试验主要研究保鲜剂用于冷却羊肉的保鲜效果。 肉样在无菌条件下去脂、筋腱，用六种保鲜剂的不同浓度的溶液浸泡沥干之后， 用包装试验得出的较好的包装方法，即内含吸水垫的真空包装方法包装并4 ℃贮藏， 每5 天测定一次感官、pH 值、TVB-N 值以及菌落总数指标，单因素试验结果表明， 各保鲜剂在本试验范围内最佳浓度分别是Nisin 为0.50% ，茶多酚为0.05%，竹叶抗 氧化物为0.15%，纳他霉素为0.05%，蜂胶为1.00%，溶菌酶为0.05% 。其中三种较 好的保鲜剂是 Nisin 、茶多酚和竹叶抗氧化物。对这三种保鲜剂的正交试验结果表明 其最佳配比 0.50% 的Nisin ，0.05%茶多酚和 0.15% 的竹叶抗氧化物，保质期可达20 天以上。 对 Nisin 、茶多酚和竹叶抗氧化物三种保鲜剂处理的肉样进行了高铁肌红蛋白含 量及剪切力的测定，结果显示竹叶抗氧化物能够抑制冷却羊肉中高铁肌红蛋白含量的 增加，对冷却羊肉的色泽起到了一定的增效作用。其次是茶多酚。且两者在贮藏过程 中对冷却羊肉有一定的嫩化作用。 关键词：冷却羊肉；保鲜；Nisin ；茶多酚；竹叶抗氧化物 Study on Preservatives for Chilled Mutton Abstract The purpose of this paper is to study the preservatives for chilled mutton. The samples treated with six preservatives in different concentrations, packed by vacuum packaging with absorbent pad, stord in 4 ℃, and tested senses, pH value, volatile basic nitrogen value and total bacterial count once every five days. Single test results showed that the separate best concentrations of the six preservatives during this experiment were Nisin 0.50%, Tea polyphenols 0.05%, Antioxidant of Bamboo 0.15%, Propolis 1.00%, Lysozyme 0.05% and Natamycin 0.05%. The best three preservatives were Nisin 、Tea polyphenols 、Antioxidant of Bamboo. The results of orthogonal test of the three preservatives showed, the best mixture ratio was 0.50% Nisin, 0 .05% Tea polyphenols and 0.15% Antioxidant of Bamboo, shelf life could be over 20 days. To test the metMb% and shear forces of samples treated with Nisin, Tea polyphenols and Antioxidant of Bamboo, the result showed that the two lowest metMb% were Tea polyphenols and Antioxidant of Bamboo. So they have effect on chilled mutton’s color and shear force. Key wods: Chilled mutton; Fresh-keeping; Nisin; Tea polyphenols; An