超声辅助天然抑菌剂对猪肉糜储藏期微生物安全和品质影响的研究.docxVIP

PAGE 8 超声辅助天然抑菌剂对猪肉糜储藏期微生物安全和品质影响的研究 　　摘要：以新鲜猪肉糜为实验对象，探究不同功率超声辅助天然抑菌剂对猪肉糜微生物、蒸煮得率、质构、pH 值、色泽和感官的影响。结果表明：超声辅助天然抑菌剂对猪肉糜菌落总数的抑制作用并不明显；对乳酸菌有显著的抑制作用，且随着超声密度的增加，抑制效果越明显；nisin+ε-PL\3.5W/g处理对于鲜肉糜中的大肠杆菌有明显的抑制作用，但在储藏后无明显抑制效果。各组蒸煮得率随时间呈现波浪式的增长，与空白组相比处理后可提高新鲜猪肉糜蒸煮得率；其中nisin+ε-PL\1.5W/g处理组在储藏期间能保持较高的蒸煮得率。猪肉糜经过储藏，硬度会减小，内聚性和弹性无明显变化，添加天然抑菌剂及超声辅助能有效增加肉糜的咀嚼性。pH值随时间延长呈现波浪式的下降，nisin+ε-PL\3.5W/g处理的肉糜在储藏期内呈现出较低的pH值，各组pH值的变化没有明显的差异。 nisin+ε-PL\1.5W/g处理有利于提高猪肉糜的a*值，与空白组对比可见nisin和ε-PL的添加对于猪肉糜L*值有一定的稳定作用；适当强度的超声辅助处理可以提高肉糜在储藏期间的红度，同时抑菌剂也可以延缓肉糜亮度的变化，但对于黄度的影响较小。从感官评定上看，一定密度的超声波辅助天然抑菌剂对猪肉糜有显著的保鲜效果，可延长肉糜的储藏期至8d。综上所述，超声辅助天然抑菌剂可以明显改善猪肉糜的品质并延长储藏期，该研究为天然抑菌剂复配与超声波联用延长肉类货架期提供了一定的理论基础和技术支撑。关键词：超声；天然抑菌剂；猪肉糜；乳酸链球菌素；-聚赖氨酸 　　Study on the effect of Ultrasound-assisted Natural Antibacterial Agent on microbial Safety and quality of minced Pork during Storage 　　Abstract：In this study,the effects of different power ultrasound-assisted natural antimicrobial agents on microorganisms, cooking yield, texture, pH value, color and sensory of minced pork were investigated. The results indicatedthatultrasonic assisted natural antibacterial agent had no obvious inhibitory effect on the total bacterial count of minced pork; It has significant inhibitory effect on lactic acid bacteria, and with the increase of ultrasonic density, the inhibitory effect is more obvious; nisin+ε-PL\3.5W/g treatment had obvious inhibitory effect on Escherichia coli in fresh minced meat, but had no obvious inhibitory effect after storage. Compared with the blank group, the cooking yield of fresh minced pork increased after treatment; nisin+ε-PL\1.5W/g treatment group can maintain high cooking yield during storage. After storage, the hardness of minced pork will decrease, and the cohesiveness and elasticity have no obvious change. Adding natural antibacterial agents and ultrasonic assistance can effectively increase the chewiness of minced pork. The pH value decreased wavily with the extension of time, and the minced meat treated with nisin