摘要:
以菌落总数、挥发性盐基氮含量为防腐效果评价指标,优化酱肉防腐工艺及确定其货架期。通过单因素试验确定各个防腐剂最佳添加范围,结合正交试验确定最佳配方,达到通过防腐剂复配降低亚硝酸盐使用量及残留量、延长货架期的目的。结果表明:4种防腐剂防腐效果主次顺序为:山梨酸钾>乳酸钠>Nisin>双乙酸钠;最优组合为:山梨酸钾0.70 g/kg,Nisin 0.18 g/kg,双乙酸钠1.15 g/kg,乳酸钠20 g/kg,该防腐剂最优复配组合下,酱肉在常温(23℃)下储存货架期可达35 d,7℃低温下储存货架期可达190 d。
关键词:
-
酱肉
/
-
防腐工艺
/
-
优化
/
-
货架期
Abstract:
The preservative process of sauce meat was optimized and the shelf life was determined using total numbers of bacterial colonies and volatile basalt nitrogen contents as the evaluation indices of preservative effects.The optimal addition range of each preservative was determined by single factor experiments, and the optimal formula was confirmed using orthogonal experiment, so as to reduce the usage and residue of nitrite and prolong the shelf life through the preservatives combination. The results showed that the primary and secondary sequence of preservative effects in these four preservatives was potassium sorbate ＞sodium lactate ＞Nisin ＞sodium diacetate,and the optimal combinations were determined as follows: potassium sorbate of 0.70 g/kg, Nisin of 0.18 g/kg,sodium diacetate of 1.15 g/kg, and sodium lactate of 20 g/kg. Under these conditions, the shelf life of sauced meat reached to 35 days stored at room temperature of 23 ℃, which would be reached to 190 days when stored at lower temperature of 7 ℃.
下载:
