聚赖氨酸复配保鲜剂对牛肉干保藏效果的研究

论文编号:SW041论文字数:13899,页数:28

摘 要：为保持食品的新鲜度，防止食品的腐败变质，从而达到延长食品货架期的目的，常常在食品中添加防腐剂。而目前大多使用的化学防腐剂对食品的抑菌程度各不相同，且存在安全隐患。随着对化学合成食品防腐剂安全认识的提高，低毒、高效、广谱及经济实用的生物食品防腐剂的研究和开发，愈来愈受到人们的关注。为了了解生物食品防腐剂在肉制品中的应用，我们以牛肉干为实验对象。但由于牛肉干在贮藏过程中的污染菌群十分复杂，因此，需要通过保鲜剂的复配来达到协同增效的作用。本实验研究了ε-聚赖氨酸及ε-聚赖氨酸和其他防腐剂复配对牛肉干的防腐效果。采用了的ε-聚赖氨酸、甘氨酸和食用酒精三种天然防腐剂复配，进行三因素三水平正交实验，按国家标准测定细菌和霉菌总数。结果表明：ε-聚赖氨酸0.3g/kg、甘氨酸15g/kg、食用酒精15ml/kg复配时具有明显的抑菌保鲜效果。

关键词：聚赖氨酸；甘氨酸；食用酒精；牛肉干；保鲜

Research Of The Effect Of Combined-preservative With Polylysine In Dried Beef

Abstract: In order to maintain food freshness, prevent the corruption and deterioration of the food, achieve the goal of lengthens the food shelf life, preservatives are often used in food. But at present most chemistry preservatives we used are various to food bacteriostasis degree, also existence security trouble. Along with the people to the chemical synthesis food antiseptic safe understanding enhancement, low poisonous, is highly effective, widely and the economy practical organic food preservatives research and the development, will certainly to receive people’s attention increasingly. In order to understand the organic preservatives in meat product application, We take the dried beef as the research object. But for the pollution bacteria colony is extremely complex while dried beef is storing, we need combined-preservative to reach the effect of cooperation and strengthen ε-Polylysine with assistant, together with other different antiseptics was used to preserve dried beef against spoilage. This experiment used the combination of three natural preservation, ε-Polylysine, glycine and alcohol through orthogonal experiment. The result shows that preservative optimum combination was polylysine0.3g/kg、glycine5g/kg、alcohol15ml/kg .With this compound preservative used in dried beef ,it could keep good quality during the period of preservation.

Keywords: ε-Polylysine; glycine ; alcohol; dried beef ;preservation.

目 录

中文摘要I

英文摘要II

目录III

1. 绪论1

1.1 研究背景1

1.2 防腐剂的类型1

1.3 主要任务与目标5

1.4 保鲜剂的特性和抑菌作用6

1.5 本章小结7

2. 实验部分8

2.1 实验材料 8

2.2 实验设备8

2.3 实验方法8

2.4 实验总结14

3. 结果与讨论15

3.1 牛肉干检测国标 15

3.2 牛肉干最佳保鲜剂配比的确定15

3.3 水分含量的测定结果19

3.4 讨论19

3.5 本章小节19

4．总结与展望21

致谢23

参考文献24