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1、乳酸链球菌素在即食腊肉制品保藏应用中的研究*KS!杨瑞(+vJ,610065)K1La2aL#3sLm,o)#M1yJYbso)JKDHqb1oMo)JAbstractIn this paper,the effects of Nisin and related factors on the quality of the convenient bacon had beeninvestigated with orthogonal test,sense assess,a destruction experience and microbiological analysis. Therefore, t
2、heoptimum processing for preserving convenient bacon with Nisin has been determined.Key wordsNisin; convenient bacon; preservation.7?3J1o&ga6H,=SE13Sb7sc,1+0,)?Vb345Vz%B5bo)?9FBt%),OlS=9)TbBio)A2JF),r-4/,)a)HW,wJJ7?b1ZE1. 1!3+J4;o)?34;bs?,bg,Q,!Q,3A, pH9b1. 2sZE1. 2. 1感官评定):sEL37!8d15d6anfb1. 2. 2pH
3、测定|BLFB),FpH9pH,L-Mb1. 2. 3微生物分析vGB4789. 1j4789. 28i841?_%)9av)h)b1. 3LIno)F(,|o)A,2ZEFbo)Kc,TLbLZE:|M|50g,b215s,|,|bLT: 50g55g,5g,5mlbSuJF4P3Sv(GB2760i1996)?,o)KvV0. 5g/kg,LT,Lo)AiV5g/Lb1. 4生腊肉 煮熟(沸水30min) 切片 浸渍(常温15s)乳酸链球菌素水溶液装袋 沥干(真空度0. 09M Pa)真空密封加热 冷却(至室温) 产品2T)o)?f%),f|)a)(T,yNL|o)F)Pb7FFHWo)a
4、6aa3S(Yb#L4yVLbynV1bL,|bQ,37/!8j15d,i2pHbLsSnV2,LTnV3aV4bc48cuJS/vScience and Technology of Food Industry Vol. 21, No. 2, 2000表1正交实验因素水平表yAo)Ai(g/L)BF()FHW(min)1 3.3 100 162 2.3 90 123 1.7 80 84 1 70 4表2评分标准表6n( 378d)0 0 0 0( 3715d)1 1 1 1( 3715d)2 2 2 2( 3715d)3 3 3 3表337恒温培养8d结果L|1 2 3 4 5 6 7 8 9
5、 10 11 12 13 14 15166n* *ii;ii表437恒温培养 15d结果L|1 2 3 4 5 6 7 8 9 10 11 12 13 14 15166n* *ii;ii表5实验数据分析|A B Cs1 1 1 1 82 1 2 2 93 1 3 3 104 1 4 4 105 2 1 2 96 2 2 1 97 2 3 4 118 2 4 3 119 3 1 3 910 3 2 4 1111 3 3 1 1112 3 4 2 1113 4 1 4 914 4 2 3 1215 4 3 2 1216 4 4 1 9K 37 35 37K 40 41 41K 42 44 42K
6、42 41 41k 9.25 8.75 9.25k 10 10.25 10.25k 10. 5 11 10. 5k 10. 5 10.25 10.25R 1.25 2.25 1.25LsnV5bV5VAYy,o)AiFHWQ1Yy(RB RA, RA= RC),KDHqV6Ub表 6最佳工艺条件Hqo)i(g/L) 1 1. 7F() 80 80FHW( min) 8 8yYtnm1a2a3bm1Vno)iV?Vhl,yN,4o)i0. 8g/LaF80aFHW8minFHq17|L,om1o)iYtm2FYtc49cuJS/vScience and Technology of Food In
7、dustry Vol. 21, No. 2, 2000m3FHWYt)i0g/LaF80aFHW8minFHq18|L,o)i0g/LaF100aFHW8minFHq19|L,T15d!?C(CC,18a19|L,OnCbyN,?o)iV?,9o)TbKDHqaTL,37/!15dV3s,s14a15|LsMbB1+Hq,KDHqa14a15|L3s,TV7UbV7VnKDHqbIn35,5KDHqHqb表7微生物分析结果kKDHqKDHq14|15|%)9(/ g) 3.0103 2. 8103 4.1103 4.6103v)(/100g) 7 5 16 15h)iiii33. 1o)?J),iz6ab3. 2
