摘要
研究比较以ε-聚赖氨酸、乳酸链球菌素、纳他霉素复配的生物防腐剂以及各单体物质在广式腊肠中的防腐效果,在设定的时间点,参照国标GB4789.2-2008方法检测菌落总数,采用半微量定氮法检测挥发性盐基氮含量(TVB-N值)。结果表明,在各检测时间点,样品菌落总数及TVB-N值均比对照低,尤其复合防腐剂添加量为0.5 g/kg时效果明显,在检测的最后时间点(第30天),菌落总数为104 cfu/g,TVB-N值为17.56 mg/100 g,远低于国家规定的二级鲜肉标准(TVB-N值均低于25 mg/100 g),而此时对照菌落总数为106 cfu/g,TVB-N值为27.34 mg/100 g。
In this study,ε-polylysine,Nisin,Natamysin and ε-polylysine complex preservative were applied to Cantonese Sausage.In different set time points,the aero bacterial counts（ABC） and the TVB-N of the samples were detected.The results showed that all the samples,ABC and TVB-N were lower than the contract.Especially,in the last detected day（the thirtieth day）,when the additive amount of the ε-polylysine complex preservative was 0.5 g/kg,the ABC and TVB-N of the sample was 104 cfu/g and 17.56 mg/100 g,at the same time,the ABC and TVB-N of the contract sample was 106 cfu/g and 27.34 mg/100 g.
出处
《食品研究与开发》
CAS
北大核心
2010年第12期224-229,共6页
Food Research and Development
基金
广东省教育部产学研结合项目(编号:2007A020902003)
广东省科技计划项目(编号:2008A0109000032
009B011300004)
