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纳他霉素和乳酸链球菌素复合防腐剂在香肠中的应用_食品科学与工程论文

发布时间:2015-03-30 来源:人大经济论坛
食品科学与工程论文范文 摘要:食品的腐败变质主要是指以微生物的作用为主,从而导致食品品质下降或失去食用价值。近年来,全世界农副产品、水产品、果蔬等食品腐烂变质而引起的经济损失十分巨大。如何防止食品的腐败变质越来越引起人们的重视,有关食品防腐剂的研究也日趋完善。天然防腐保鲜剂具有抗菌性强、安全无毒、水溶性好、热稳定性好、作用范围广等优点。因此,近年来,天然防腐剂的研究和开发利用成了食品工业的一个热点。乳酸链球菌素(Nisin)和纳他霉素(Natamycin)是两种新型的食品防腐剂,在国外已广泛应用与食品防腐,而在国内的应用尚属起步阶段。为了了解生物食品防腐剂在肉制品中的应用,我们以香肠为实验,将乳酸链球菌素和纳他霉素添加其中,通过在37℃恒温恒湿条件下培养,定期作微生物检测及观察产品的色泽、气味和结构情况,了解肉制品的生产工艺,掌握微生物检测的基本方法。通过抑菌效果的研究,得出乳酸链球菌素在肉制品中与纳他霉素的最佳配比方案。实验结果显示:在用0.3g/L以上的乳酸链球菌素溶液浸泡的肠衣生产的香肠保质期可比普通香肠长2倍以上,尤其对散装出售的香肠特别有效; 从乳酸链球菌素和纳他霉素的抑菌效果及产品成本等方面综合考虑,使用0.3g/L乳酸链球菌素溶液浸泡肠衣,并同时使用2—4mg/L纳他霉素抑菌效果最好。 Abstract:Food rots mainly refers to the role of microorganisms mainly resulting decline food quality or lose food value. In recent years, the world of agricultural and sideline products, aquatic products, vegetables and other food spoilage caused by the enormous economic losses. How to prevent food spoilage has attracted people's attention, food preservatives in the study are also being perfected. Natural preservative has antimicrobial strongly, safe and non-toxic, water-soluble, and good thermal stability, the role of the advantages of scope. Therefore, in recent years, natural preservatives in the research and development of the food industry has become a hot spot. Nisin and Natamycin are two kind of new foods preservatives, in overseas has widely used as food preservatives, but still was the start stage in the domestic application. In order to understand the organic presevatives in meat product application. We take the sausage as the experiment,put the nisin and natamycin in it. Through raises under 37 ℃ constant temperatures constant humidity condition, decides the seasonal cropping microorganism examination and the observation product luster, the smell and the structure situation. grasps the essential method of the microorganism examination . Through bacteriostasis effect research, obtains nisin in the meat product and the natamycin best allocated proportion plan. Experimental result demonstration: Is using 0.3g/L nisin solution soaks the sausage casing produces sausage shelf life may be longer 2 times above than the ordinary sausage. To the sausage which bulk sells is especially effective. From aspect synthesis consideration ,the bacteriostasis effe of nisin and natamycin and the product costs, the best bacteriostasis effect is use 0.3g/L nisin solution soaks the sausage casing, and at the same time uses 2 --4mg/L natamycin 关键词:乳酸链球菌; 纳他霉素; 肉制类; 天然防腐剂; 保质期 Keywords:nisin; meat products; Natamycin; Natural Preservatives; shife life
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