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当前位置: 首页 > 文章 > 壳聚糖协同生物源保鲜剂对冷鲜牛肉的保鲜效果 肉类研究 2018 (3) 24-28
Position: Home > Articles > Preservation of Chilled Beef by Using Chitosan Combined with Biopreservatives MEAT RESEARCH 2018 (3) 24-28

壳聚糖协同生物源保鲜剂对冷鲜牛肉的保鲜效果

作  者：
李儒仁;林世文;荣良燕;沈瑞;张鹏;叶盛德;励建荣
单  位：
浙江新银象生物工程有限公司;国家农产品保鲜工程技术研究中心(天津)天津农产品采后生理与贮藏保鲜重点实验室;渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心辽宁省食品安全重点实验室
关键词：
冷鲜牛肉;涂膜保鲜;生物源保鲜剂;壳聚糖;保鲜期
摘  要：
为延长冷鲜牛肉的保鲜期并减少贮藏期间的汁液流失,以菌落总数、总挥发性盐基氮值、pH值和汁液流失率等作为评价指标,选用壳聚糖与前期实验筛选的复配生物源保鲜剂(乳酸链球菌素质量浓度2.5 g/L、ε-聚赖氨酸3.0 g/L、纳他霉素1.5 g/L)对冷鲜牛肉进行涂膜保鲜,并与商业保鲜剂的保鲜效果进行对比。结果表明:复配生物源保鲜剂结合壳聚糖涂膜保鲜的冷鲜牛肉4℃贮藏8 d时的汁液流失率较对照组降低2.13%;贮藏16 d时,复配生物源保鲜剂结合壳聚糖涂膜保鲜冷鲜牛肉的菌落总数为4.75(lg(CFU/g)),属于二级鲜肉,较对照组降低了4个数量级。可见,复配生物源保鲜剂、商业保鲜剂、复配生物源保鲜剂结合壳聚糖涂膜处理均可延长冷鲜牛肉的保鲜期。复配生物源保鲜剂结合壳聚糖涂膜的保鲜效果最好,可将冷鲜牛肉的保鲜期延长至16 d。
译  名：
Preservation of Chilled Beef by Using Chitosan Combined with Biopreservatives
作  者：
LI Ruren;LIN Shiwen;RONG Liangyan;SHEN Rui;ZHANG Peng;YE Shengde;LI Jianrong;Food Safety Key Laboratory of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University;Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products (Tianjin);Zhejiang Silver-Elephant Bioengineering Co.Ltd.;
关键词：
chilled beef;;coating preservation;;biological preservative;;chitosan;;shelf-life
摘  要：
To extend the shelf-life of chilled beef and reduce the drip loss during storage, the effect of chitosan coating combined with a mixture of biopreservatives(2.5 g/L nisin, 3.0 g/L ε-polylysine, and 1.5 g/L natamycin) on the total bacterial count, total volatile base nitrogen content, p H value and drip loss of chilled beef was evaluated in comparison with a commercial food biopreservative. The results indicated that the combined treatment reduced the drip loss by 2.13% at 8 days of storage at 4 ℃ compared with the control group. After 16 days of storage, the total bacterial count in the treatment group was 4.75(lg(CFU/g)), which reduced by 4 logarithmic units compared with the control group, and it belonged to the second freshness grade. In conclusion, the commercial preservative and the biopreservative mixture alone and injunction with chitosan coating could extend the shelf-life of chilled beef. The combined treatment was the most effective preservative, extending the shelf-life of chilled beef to 16 days.

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