西式火腿肠复配防腐剂的研制

摘要

目的：研究适用于西式火腿肠的安全、高效的复配防腐剂。疗法：通过钊。对3种稀释火腿肠主要腐败菌的抑菌实验和以pH值、挥发性盐基氮（TVB—N）及细菌菌落总数为指标的保鲜实验对10组复配防腐剂进行筛选。结果：保鲜效果最好为0．225％Nisin＋0．225％柠檬酸＋0．195％溶菌酶，其次为0．375％Nisin＋0．375％柠檬酸，再次为O．375％Nisin＋1．125％山梨酸钾和0．375％Nisin＋0．075％EDTA。结论：复配防腐剂的最佳配方为0．225％Nisin＋0．225％柠檬酸＋0．19%Objective： To develop compound preservatives for western-style ham-sausages. Methods： A total of 10 kinds of compound preservatives were screened by bacteriostasis tests on three major spoilage bacteria in western-style ham-sausages based on pH, total volatile basic nitrogen （TVB-N） and total bacteria number. Results： The formula of compound preservative with the best fresh-keeping capacity was 0.225% Nisin, 0.225% citric acid and 0.195% lysozyme, followed by 0.375% Nisin ＋ 0.375% citric acid and 0.375% Nisin ＋ 1.125% potassium sorbate or 0.375% Nisin ＋ 0.075% EDTA. Conclusion： The optimal compound preservative formula was 0.225% Nisin, 0.225% citric acid and 0.195% lysozyme.