青海牧民酸奶中乳酸菌产抑菌物质对冷却猪肉保鲜效果研究

摘要

将冷却猪肉浸入乳酸菌抑菌物质溶液中,以无菌水作为对照,晾干后用聚乙烯薄膜密封包装,于4℃贮藏,分别测定冷却肉在冷藏过程中感观指标、pH、TVB-N、细菌总数的变化规律.结果表明:乳酸菌抑菌物质能有效减少TVB-N的产生,减缓pH的升高,抑制细菌总数的增加,改善冷却肉的感官质量.乳酸菌抑菌物质对冷却肉具有较好的保鲜作用,可以延长其货架期.%The chilled pork was soaked in nisin solution,and the distilled water as a control.The chilled pork was packaged in polyethylene membrane after drying in the air and stored at 4℃.The changes the value of TVB-N,pH and total bacteria count and sensory index of the chilled pork were measured during chilled storage.The results showed that nisin could significantly reduce the production of TVB-N,slow down the increase of pH,inhibit the increase of total bacteria count and improve the sensory index of the chilled pork.Nisin had a good effect on the preservation of chilled pork and could extend its shelf life.