摘要:
以气调包装卤鸭脖、卤鸭翅为研究对象,采用选择性培养基对腐败菌进行分离,通过测定抑菌率,比较研究了7种天然食品防腐剂:天然食用香料、香辛料、发酵醋-01、果蔬汁、复配防腐剂-01、复配防腐剂-02和醋粉-02的抑菌效果。结果表明,卤鸭脖的优势腐败菌为乳酸菌、微球菌、大肠菌群;卤鸭翅的优势腐败菌为乳酸菌、酵母菌、大肠菌群。7种防腐剂对以上腐败菌均有一定的抑菌效果,综合分析抑菌效果由高到低为:发酵醋-01>香辛料>醋粉-02>复配防腐剂-01≈复配防腐剂-02≈天然食用香料≈果蔬汁。通过比较以上防腐剂对不同产品总微生物的抑菌效果,发现除发酵醋-01(抑菌率均为100%)外,其余6种天然防腐剂对卤鸭翅的抑菌效果优于卤鸭脖。
关键词:
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酱卤肉制品
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防腐剂
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抑菌
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腐败菌
Abstract:
The antimicrobial effects of seven kinds of natural food preservatives,including natural edible spices,spices,fermented vinegar-01,fruit and vegetable juice,compound preservatives-01,compound preservatives-02 and vinegar powder-02 were studied on halogen duck neck and halogen duck wings of modified atmosphere packaging. The spoilage microorganisms were separated by selective medium and the inhibitory effects of different preservative were determined by bacteriostasis rate. The results showed that the dominant spoilage organisms of halogen duck neck were lactobacillus,micrococcus,coliforms and the dominant spoilage organisms of halogen duck wings were lactobacillus,saccharomycetes and coliforms. Seven kinds of natural preservatives all had certain bacteriostatic effects on the above bacteria. Comprehensive analysis showed that the antimicrobial effects could be ranked from high to low as follows:fermented vinegar-01>spices>vinegar powder-02>compound preservatives-01≈compound preservatives-02≈natural edible spices≈fruit and vegetable juice. By comparing the various bacteriostatic effects of preservatives on total microbial in different products,it was found that in addition to fermented vinegar-01(the bacteriostatic rate can reach 100%),the other six natural natural food preservatives exhibited better antimicrobial effects in halogen duck wings than in halogen duck neck
百度学术
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