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当前位置: 首页 > 文章 > Nisin和壳聚糖协同乳酸对冷却猪肉保鲜效果的影响 浙江农业学报 2015,27 (10) 1817-1821
Position: Home > Articles > The effect of nisin and chitosan cooperating with lactic acid on fresh-keeping of chilled pork Acta Agriculturae Zhejiangensis 2015,27 (10) 1817-1821

Nisin和壳聚糖协同乳酸对冷却猪肉保鲜效果的影响

作  者：
赵敏;唐宏刚;孟祥河;陈黎洪;肖朝耿
单  位：
浙江省农业科学院食品科学研究所;浙江工业大学海洋学院
关键词：
nisin;壳聚糖;乳酸;冷却肉
摘  要：
分别采用0.06%nisin,0.06%nisin+0.5%乳酸,0.5%壳聚糖,0.5%壳聚糖+0.5%乳酸,0.5%壳聚糖+1%醋酸溶液以及无菌蒸馏水(对照组)浸泡处理冷却猪肉,然后用保鲜膜包裹后4℃储存,定期测定菌落总数、挥发性盐基氮、TBARS值、p H值和a*值,观察其变化规律。结果表明:nisin和壳聚糖分别协同0.5%乳酸溶液对冷却猪肉进行处理,能使冷却猪肉具有良好的防腐保鲜效果,挥发性盐基氮和脂质氧化上升较慢,对p H值影响较小,同时能使冷却肉a*值降退延迟,nisin或壳聚糖协同乳酸用于冷却猪肉防腐保鲜具有潜在的应用价值。
译  名：
The effect of nisin and chitosan cooperating with lactic acid on fresh-keeping of chilled pork
作  者：
ZHAO Min;TANG Hong-gang;MENG Xiang-he;CHEN Li-hong;XIAO Chao-geng;College of Oceanography,Zhejiang University of Technology;Institute of Food Processing,Zhejiang Academy of Agricultural Sciences;
关键词：
nisin;;chitosan;;lactic acid;;chilled pork
摘  要：
Different treating fluids of 0. 06% nisin,0. 06% nisin + 0. 5% lactic acid,0. 05% chitosan,0. 5% chitosan + 0. 5% lactic acid,0. 5% chitosan + 1% acetic acid solutions and the control were prepared and used to deal with chilled pork. Then,all the treated pork were stored at 4℃,and the total numbers of colony,total volatile basic nitrogen( TVB-N),TBARS value,p H value and a*value of treated pork with different storage periods were determined. The results showed that the chilled pork processed with nisin or chitosan cooperating with 0. 5% lactic acid had good fresh-keeping effect,as TVB-N and lipid oxidation increased slower,the variation of p H value was small,and the a*value drop was delayed after treatment. In conclusion,the present study indicated that nisin or chitosan cooperating with lactic acid had potential application value in chilled pork storage.

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