乳酸菌在肉品保鲜中的应用毕业论文.docVIP

常州工程职业技术学院毕业设计（论文） PAGE 常州工程职业技术学院 毕业设计报告（论文） 系 别： 制药与生物工程技术系 课题名称： 乳酸菌在肉品保鲜中的应用 PAGE III 摘 要 利用乳酸球菌发酵液处理冷却猪肉，结合不同的气调包装，通过测定其在冷藏过程中的微生物指标、理化指标和感官评定以及贮存末期的菌相分析和生物胺含量等来考察其对冷却猪肉的保鲜效果。结果显示：冷却猪肉经乳酸球菌发酵液处理后，采用真空包装、气调包装1(CO，和N，)和气调包装2(含有极微量c0、c0。和少量0，)3种不同包装形式，对冷却猪肉的保鲜效果不同。真空包装组汁液流失率高，猪肉色泽呈紫色，感官评分低；气调包装1组的TBA值低，汁液流失率低，但色泽灰白，感官评分也不高；气调包装2组对冷却猪肉的综合保鲜效果最好。产品在冷藏贮存(1±1)℃21 d时，细菌总数的对数值为6．1 5，TVB—N值为1 2．20 mg／1 00 g，TBA值为0．184mg·kg～，汁液流失率控制在3％以下，红度a值为1 9．4 9，此时产品色泽鲜艳，感官评分高(1 8．8 9)。乳酸茵发酵液对冷却猪肉上的致病菌如金黄色葡萄球菌和粪大肠菌群有明显的抑制作用，而对G一茵如假单胞菌属、肠杆菌科等抑制作用不明显。乳酸菌发酵液处理冷却猪肉后，不影响产品的感官特性，贮存末期产品的生物胺含量除腐胺含量较高外，其余均处于较低水平。 关键词：冷却猪肉；乳酸菌发酵液；气调包装；综合保鲜 Abstracts Lactic acid bacteria is a kind of the umbrella name taking that candy is raw material, main outcome as the lactic acid bacterium, its significance already arouses broad home and abroad attention. Having that the Lactic acid bacteria produces or the bacterium effect matter bacterium is plain, innocuous, there is no the side effect, the nothing being left over, there is no resistance to drugs, the environment contaminating at the same time neither waits for merit, already becomes the priority that living things food antisepsis studies, and is regarded as the most effective antibiotic substituent. Lactic acid bacteria is in medical treatment, biological control, food, fields such as feed and fermentation also have the broad application prospect. The BCG medium was used to isolate the single conlony from the cheese in the supermarket. Five kinds of lactic acid bacteria were screened based on the morphological characteristics, and according to the bacteriostatic experiment, GL5 from cheese had the highest bacteriostatic activity. GL5 was homologous with Lactobacillus casei based on the morphological ,physiological characteristics and Bergeys manual of determinative bacteriology. Key words：Lactic acid bacteria, bactriostasis, indentification 目 录 摘 要Ⅰ AbstractsⅡ 目 录Ⅲ 第1章 前 言1 1.1乳酸菌的生理功能1 1.2乳酸菌的类型 2 1