| 摘要: |
| 探讨戊糖乳杆菌素(Pentocin)的生物防腐效果。在法兰克福香肠中分别添加50、500 AU/kg 的乳酸链球菌素(nisin)以及50、500 AU/kg 的Pentocin LPL1-5,共4种处理。处理后的样品与对照样品(不添加任何防腐剂)一起于4℃保藏100 d,每隔7 d取样,对样品微生物指标、理化指标和感官指标进行评价。结果表明:1)Pentocin LPL1-5对乳酸菌、嗜冷菌、耐热芽孢杆菌和大肠菌群的生长有显著抑制作用,且Pentocin LPL1-5对微生物的抑制程度与其添加浓度具有正相关性;2)与相同效价的nisin相比,Pentocin LPL1-5具有更好的抑菌效果;3)Pentocin LPL1-5的添加可使法兰克福香肠的理化特性和感官品质更加稳定。添加500 AU/kg的Pentocin LPL1-5可将法兰克福香肠的货架期从2周延长至9周;Pentocin LPL1-5有开发成为商业化天然生物防腐剂的良好应用前景。 |
| 关键词: 戊糖乳杆菌素 法兰克福香肠 微生物指标 理化指标 感官评定 货架期 |
| DOI：10.11841/j.issn.1007-4333.2013.03.021 |
| 投稿时间：2012-07-24 |
| 基金项目:公益性行业(农业)科研专项经费项目(200903012); 国家自然科学基金项目(31071591) |
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| Effect of Pentocin on the shelf life of frankfurters during 4℃ storage |
|
ZHAO Bin, WU Peng-peng, WANG Yang, CUI Xian-wen, LI Ping-lan
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| (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) |
| Abstract: |
| In order to investigate the effect of Pentocin on the shelf life of frankfurters during 4℃ storage,Pentocin LPL1-5 and nisin were added to frankfurters respectively with two values:50 and 500 AU/kg.The treated samples and control one (without any preservative) were examined and analyzed at the interval of 7 days during their 100 days' storage at 4℃.Through the analysis of microbiological,physicochemical and sensory characteristics,the assay showed that Pentocin LPL1-5 could inhibit the growth of lactic acid bacteria,Psychrotrophs,Thermophilic Bacillus and Coliform bacteria significantly,and could improve the physicochemical characteristics and sensory quality of frankfurter.Furthermore,the inhibition ability of Pentocin LPL1-5 was positively relative to its adding value.Pentocin LPL1-5 inhibited bacterial growth more effectively than nisin with the same adding value.Pentocin LPL1-5 of 500 AU/kg could prolong the shelf life of Frankfurters from 2 weeks to 9 weeks during 4℃ storage.The research showed that Pentocin LPL1-5 possessed good potential to be used commercially as natural biological preservative. |
| Key words: Pentocin frankfurters microbiological characteristics physicochemical characteristics sensory evaluation shelf life |
