作　　者： (刘娜）; (梁美莲）; (谭媛元）; (徐鑫）; (邓力）; (何腊平）; (曾雪峰）; (梁才）; (张汝萍）; (周娟）; (朱秋劲）;

机构地区： 贵州大学酿酒与食品工程学院,贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025

出　　处： 《肉类研究》 2017年第8期12-17,共6页

摘　　要： 为延长腌腊肉制品的货架期并对其品质进行研究,在单因素试验的基础上进行正交试验,建立一种新型天然涂膜液保鲜腌腊肉制品的方法。结果表明:以菌落总数为评价指标,天然涂膜液中溶菌酶质量分数0.08%、海藻酸钠质量分数1.5%、壳聚糖质量分数1.5%时的杀菌效果显著,贮藏30 d的验证实验表明天然涂膜液处理腌腊肉的杀菌率达99.54%。通过对贮藏期间腌腊肉的菌落总数、过氧化值(peroxide value,POV)、水分含量、p H值及感官评分进行测定,验证方法的可行性,天然涂膜液能够延长腌腊肉制品的货架期,且经天然涂膜液处理的腌腊肉品质优于未涂膜腌腊肉。 A novel natural preservative coating for prolonging the shelf life and improving the storage quality of cured meat products was formulated and optimized using a combination of one-factor-at-a-time and orthogonal array design methods. The optimized formulation consisting of a 1：1 （V/V） mixture of 1.5% sodium alginate and 1.5% chitosan added with 0.08% lysozyme could effectively kill microbes in sliced cured meat as evaluated by aerobic plate count （APC）. The coating resulted in 99.54% reduction in APC after 30 days of storage. With respect to APC, peroxide value （POV）, moisture content, pH and sensory evaluation, the coating extended the shelf life of cured meat products and maintained better quality compared to the control without coating.

关 键 词： 腌腊肉制品 溶菌酶 海藻酸钠 壳聚糖 杀菌率 品质改善