Nisin-乳酸钠复合保鲜剂对生鲜牛肉保鲜效果研究.docVIP

PAGE PAGE 21 Nisin-乳酸钠复合保鲜剂对生鲜牛肉保鲜效果研究 摘要：牛肉在屠宰、保藏、销售过程中，极易被微生物污染和被氧化，导致牛肉品质的下降。因此对牛肉的保鲜处理，延长货架期，保持牛肉品质是促进牛肉市场发展的重要技术手段。本文阐述了将乳酸钠和Nisin应用于生鲜牛肉保鲜的实验研究。实验采用4%乳酸钠水溶液、0.05%的Nisin水溶液和4%乳酸钠溶液与0.05%Nisin溶液以体积1:1混合后作为保鲜剂。用三种保鲜剂分别浸泡三组牛肉3min：4%乳酸钠处理（R）、0.05%Nisin处理（N）与乳酸钠和Nisin混合处理（R+N），空白组（KB）用蒸馏水浸泡3min。处理后的牛肉放置在4℃ 关键词：牛肉，保鲜，乳酸钠，Nisin，电子鼻，色差 Study of the preservation effect of Nisin-sodium lactate compound preservative used in fresh beef appetizer Abstract: When being Slaughtered, deposited, sold, beef is easily Oxidized and Contaminated by Microorganism,which will reduce the quality of beef. Therefore, how to keep beef fresh, extend the shelf life, keep the quality of beef is an important technical means to promote the development of the beef market.This paper describes the experiment on the preservation effect of Sodium lactate and Nisin applied in beef.The experiment uses these three solutions as preservatives:0.05%Nisin,4%Sodium lactate,0.05%Nisin: 4% Sodium lactate=1:1.Fresh beef treated with immersion,le three groups of beef were soaked with these three preservatives in three minutes:4%Sodium lactate(R), 0.05%Nisin(N),mixed with Sodium lactate and Nisin(R+N), the control group (KB) with distilled water.The experiments using fresh raw beef, specific sample preparation specifications and quantity in Table1.The treated beef placed in a refrigerator at 4 ℃ ,move four groups for testing every day.Measure and record beef flavor, data TVB ammonia, color, hardness, infrared spectroscopy of each group by electronic nose,TVB-N,color,hardness, infrared spectrometer.Recorded data were analyzed and compared in orde Keywords: beef, preservation, Sodium lactate, Nisin，electronic nose, aberration 1．引言 1.1概述 肉类产品在生产运输的过程中品质会有下降，如果不能做到很好的保鲜就会导致食品变质腐败而不能被出售和食用。因此，一直以来对于肉制品的保鲜方法与技术的研究都是一个十分重要的研究课题。在当前的实际生产中，也已经有许多的保鲜方法与技术。一般有保鲜剂、包装保鲜方法、紫外线杀菌、辐射保鲜、高压和微波保鲜[1]。肉制品保鲜领域在近几年发展非常迅速，未来的研究方向在于研发无污染、无害又能比已有保鲜方法更好地保持食品原有风味的保鲜技术。所以本实验科研的方向也在于寻找更加有效、健康的保鲜剂。在查阅了许多文献与图书后，总结出将Nisin和乳酸钠作为保鲜剂特别是应用于肉制品是