Optimization of the Formulation of Compound Preservatives in Onion Paste Nang by Response Surface Methodology

Gulnazar Sireyil; HUANG Wenshu; Alida Sultanmamat; FENG Zuoshan; Aygul Alim

doi:10.13386/j.issn1002-0306.2021100313

Volume 43 Issue 14

Jul. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(14): 283-292. > DOI: 10.13386/j.issn1002-0306.2021100313

Gulnazar Sireyil, HUANG Wenshu, Alida Sultanmamat, et al. Optimization of the Formulation of Compound Preservatives in Onion Paste Nang by Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(14): 283−292. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100313.

Citation:

PDF (3882 KB)

Optimization of the Formulation of Compound Preservatives in Onion Paste Nang by Response Surface Methodology

Gulnazar Sireyil^{1, 2,},
HUANG Wenshu^{1, 2, ,},
Alida Sultanmamat¹,
FENG Zuoshan^{1, 2},
Aygul Alim^{1, 2, ,}

1.
College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China
2.
Xinjiang Key Laboratory of Postharvest Science and Technology of Fruit, Urumqi 830052, China

More Information

Received Date: October 31, 2021
Available Online: May 09, 2022

Graphical Abstract

Abstract

Abstract

A compound preservative for prolonging the storage period of onion paste Nang was studied. Picking up the total number of colonies and pH as indicators, based on the single factor test of different preservatives. Three preservatives with significant benign changes were chosen for the response surface test with the total number of colonies as the response value. The sole factor effect and analysis of variance showed that the primary and secondary order of the three factors was: External control preservative>sodium dehydrogenate>sodium diacetate. The interaction between sodium diacetate and sodium dehydrogenate and the interaction between sodium diacetate and external control preservative had synergistic effect, and the synergistic effect of the latter was stronger than the former, but there was no synergistic effect between sodium dehydrogenate and external control preservative. The optimum formula of compound preservative was sodium diacetate 1.06 g/kg, external control preservative 1.33 tablets/200 g and sodium dehydrogenate 0.16 g/kg. After storage for 6 days at room temperature (27~30 ℃), the total number of colonies of onion pulp Nang was (2.61±0.02) lg CFU/g, and the storage life could reach 23 days. The results showed that the compound preservative could significantly improve the antibacterial effect of onion paste Nang and it was of great significance to prolong the shelf life of onion paste Nang.
- compound preservative,
- externally controlled preservative,
- onion paste Nang,
- total number of colonies

FullText(HTML)

References (33)

References

[1]	安尼瓦尔·哈斯木. 馕坑与馕文化漫谈[J]. 新疆地方志,2017(2):53−58. [Anniwalhasmu. Nang, Nang pit and Nang culture[J]. Xinjiang Local Chronicles,2017(2):53−58. doi: 10.3969/j.issn.1004-1826.2017.02.028 Anniwalhasmu. Nang, Nang pit and Nang culture [J]. Xinjiang local chronicles, 2017 (2): 53-58. doi: 10.3969/j.issn.1004-1826.2017.02.028
[2]	张越, 李秋爽, 梁建芬. 面包防腐技术研究进展[J]. 食品科技,2021,46(4):127−132. [ZHANG Yue, LI Qiushuang, LIANG Jianfen. Research progress of bread preservative technology[J]. Food Science and Technology,2021,46(4):127−132. ZHANG Yue, LI Qiushuang, LIANG Jianfen. Research progress of bread preservative technology[J]. Food science and technology, 2021, 46(4): 127-132.
[3]	周雪. 乳酸菌发酵剂在汉堡面包防腐中的应用[D]. 哈尔滨: 东北农业大学, 2020. ZHOU Xue. Application of lactic acid bacteria starter in hamburger bread preservation[D]. Harbin: Northeast Agricultural University, 2020.
[4]	李丹丹, 王涛涛, 彭业芳, 等. 紫薯色素与防腐剂复配抑菌作用研究[J]. 中国食品添加剂, 2012(6): 174-180. LI Dandan, WANG Taotao, PENG Yefang, et al. Study on antibacterial effect of purple potato pigment and preservative[J]. China Food Additives, 2012(6): 174-180.
[5]	European Committee for Antimicrobial Susceptiility Testing (EUCAST) of the European Society of Clinical Microbiol-ogy and Infectious Diseases (ESCMID). Terminology relating to methods for the determination of susceptibility of bacteria to antimicrobial agents[J]. Clinical Microbiology and Infection,2000,6(9):503−508. doi: 10.1046/j.1469-0691.2000.00149.x
[6]	刘天意. 食品防腐剂苯甲酸钠的作用机理、毒性及其检测方法综述[J]. 现代食品,2020(7):32−34. [LIU Tianyi. Review of action mechanism, toxicity and detection methods of food preservative sodium benzoate[J]. Modern Food,2020(7):32−34. LIU Tianyi. Review of action mechanism, toxicity and detection methods of food preservative sodium benzoate[J]. Modern Food, 2020(7): 32-34.
[7]	赵芸. 添加不同防腐剂奶酪酱在贮藏期内品质变化规律及货架期预测[J]. 中国酿造,2021,40(8):211−214. [ZHAO Yun. Quality change law and shelf life prediction of cheese sauce with different preservatives during storage[J]. China Brewing,2021,40(8):211−214. doi: 10.11882/j.issn.0254-5071.2021.08.038 ZHAO Yun. Quality change law and shelf life prediction of cheese sauce with different preservatives during storage[J]. China Brewing, 2021, 40(8): 211-214. doi: 10.11882/j.issn.0254-5071.2021.08.038
[8]	豆康宁, 白春启, 王飞. 面包防腐剂对酵母发酵力的影响研究[J]. 中国食品添加剂,2014(1):116−119. [DOU Kangning, BAI Chunqi, WANG Fei. Study on the effect of bread preservatives on yeast fermentation[J]. China Food Additives,2014(1):116−119. doi: 10.3969/j.issn.1006-2513.2014.01.011 DOU Kangning, BAI Chunqi, WANG Fei. Study on the effect of bread preservatives on yeast fermentation[J]. China Food Additives, 2014(1): 116-119. doi: 10.3969/j.issn.1006-2513.2014.01.011
[9]	张攀先, 叶盛德, 周斌. 复配防腐剂在蒸蛋糕中的应用研究[J]. 中国食品添加剂,2018(3):131−136. [ZHANG Panxian, YE Shengde, ZHOU Bin. Application of compound preservatives in steamed cake[J]. China Food Additives,2018(3):131−136. doi: 10.3969/j.issn.1006-2513.2018.03.013 ZHANG Panxian, YE Shengde, ZHOU Bin. Application of compound preservatives in steamed cake[J]. China Food Additives, 2018(3): 131-136. doi: 10.3969/j.issn.1006-2513.2018.03.013
[10]	李柯欣, 江燕竹, 覃平, 等. 纳他霉素在月饼中抑菌防腐的研究[J]. 中国食品添加剂,2016(3):138−142. [LI Kexin, JIANG Yanzhu, QIN Ping, et al. Study on bacteriostasis and antisepsis of natamycin in moon cake[J]. China Food Additives,2016(3):138−142. doi: 10.3969/j.issn.1006-2513.2016.03.015 LI Kexin, JIANG Yanzhu, QIN Ping, et al. Study on bacteriostasis and antisepsis of natamycin in moon cake[J]. China Food Additives, 2016(3): 138-142. doi: 10.3969/j.issn.1006-2513.2016.03.015
[11]	覃平. 纳他霉素在焙烤食品中抑菌防腐的研究[D]. 成都: 西华大学, 2015. QIN Ping. Study on bacteriostasis and antisepsis of natamycin in baked food[D]. Chengdu: Xihua University, 2015.
[12]	邵源. 延长馒头保质期措施的研究和实施[D]. 郑州: 河南工业大学, 2014. SHAO yuan. Research and implementation of measures to extend the shelf life of steamed bread[D]. Zhengzhou: Henan University of Technology, 2014.
[13]	CARLOS LUZ, LORENARODRIGUEZ, RAFFAELE ROMANO, et al. A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder[J]. International Journal of Dairy Technology, 2020 (1): 88-97.
[14]	SUN Q, LI J M, SUN Y, et al. The antifungal effects of cinnamaldehyde against Aspergillus niger and its application in bread preservation[J]. Food Chemistry,2020,317:126405. doi: 10.1016/j.foodchem.2020.126405
[15]	潘焰琼. 食品添加剂的使用对食品安全的影响及应对措施[J]. 食品安全导刊,2019(15):56,63. [PAN Yanqiong. Impact of the use of food additives on food safety and countermeasures[J]. Food Safety Guide,2019(15):56,63. PAN Yanqiong. Impact of the use of food additives on food safety and countermeasures[J]. Food Safety Guide, 2019(15): 56, 63.
[16]	中华人民共和国卫生部. GB/T 4789.2-2010. 食品微生物学检验菌落总数测定[S]. 北京: 中国标准出版社, 2010. Ministry of Health, PRC. GB/T 4789.2-2010. Microbiological examination of food-Determination of total bacterial count[S]. Beijing: China Standard Press, 2010.
[17]	中华人民共和国卫生部. GB/T 4789.15-2010. 食品安全国家标准食品微生物学检验霉菌和酵母计数[S]. 北京: 中国标准出版社, 2010. Ministry of Health, PRC. GB/T 4789.15-2010. National standard for food safety microbiological examination of food mould and yeast counts[S]. Beijing: China Standard Press, 2010.
[18]	周文利. 不同处理方法对蒲城椽头馍保鲜效果的研究[D]. 咸阳: 西北农林科技大学, 2017. ZHOU Wenli. Study on the fresh-keeping effect of different treatment methods on Pucheng rafter steamed bun [D]. Xianyang: Northwest A&F University, 2017.
[19]	吴超, 王江琴. 壳聚糖、ε-聚赖氨酸及山梨酸钾对杨梅的保鲜效果研究[J]. 现代食品, 2021(21): 91-97. WU Chao, WANG Jiangqin. Chitosan ε- study on the fresh-keeping effect of polylysine and potassium sorbate on Myrica rubra[J]. Modern Food, 2021(21): 91-97.
[20]	李丹丹. 响应面法优化紫薯花色苷与防腐剂复配抑菌作用研究[D]. 南昌: 南昌大学, 2013. LI Dandan. Optimization of bacteriostatic effect of purple potato anthocyanins and preservatives by response surface methodology[D]. Nanchang: Nanchang University, 2013.
[21]	荆亚玲, 闫立江, 岳桂云. 食品防腐剂复配形式在面包中的防腐应用研究[J]. 中国食品添加剂,2010(2):197−200. [JING Yaling, YAN Lijiang, YUE Guiyun. Study on the application of food preservatives in bread[J]. China Food Additives,2010(2):197−200. doi: 10.3969/j.issn.1006-2513.2010.02.039 JING Yaling, YAN Lijiang, YUE Guiyun. Study on the application of food preservatives in bread [J]. China Food Additives, 2010(2): 197-200. doi: 10.3969/j.issn.1006-2513.2010.02.039
[22]	胡秀雪, 秦秀芳, 诸天庆, 等. 化学合成食品防腐剂的进展[J]. 化工管理,2021(22):60−61. [HU Xiuxue, QIN Xiufang, ZHU Tianqing, et al. Progress in chemical synthesis of food preservatives[J]. Chemical Management,2021(22):60−61. HU Xiuxue, QIN Xiufang, ZHU Tianqing, et al. Progress in chemical synthesis of food preservatives [J]. Chemical Management, 2021 (22): 60-61.
[23]	中华人民共和国国家卫生和计划生育委员会. GB 7099-2015. 食品安全国家标准糕点, 面包[S]. 北京: 中国标准出版社, 2015. State health and Family Planning Commission of the People's Republic of China. GB 7099-2015. National food safety standard pastry, bread [S]. Beijing: China Standard Press, 2015.
[24]	闫国胜, 薛向阳, 李彦军. 双乙酸钠的特性及其在肉制品中的应用[J]. 肉类工业,2006(1):1−2. [YAN Guosheng, XUE Xiangyang, LI Yanjun. Characteristics of sodium diacetate and its application in meat products[J]. Meat Industry,2006(1):1−2. doi: 10.3969/j.issn.1008-5467.2006.01.001 YAN Guosheng, XUE Xiangyang, LI Yanjun. Characteristics of sodium diacetate and its application in meat products[J]. Meat Industry, 2006(1): 1-2. doi: 10.3969/j.issn.1008-5467.2006.01.001
[25]	徐梅, 秦丽娟, 宋贤良, 等. 不同防腐剂对盐焗鸡制品的抑菌性能及品质的影响[J]. 食品工业科技,2016,37(24):333−354. [XU Mei, QIN Lijuan, SONG Xianliang, et al. Effects of different preservatives on antibacterial properties and quality of salt baked chicken products[J]. Food Industry Science and Technology,2016,37(24):333−354. XU Mei, QIN Lijuan, SONG Xianliang, et al. Effects of different preservatives on antibacterial properties and quality of salt baked chicken products[J]. Food Industry Science and Technology, 2016, 37(24): 333-354.
[26]	巴都马拉, 贾月梅. 食品添加剂丙酸钙的生产工艺优化研究[J]. 中国食品,2021(8):104. [Badumala, JIA Yuemei. Study on production process optimization of food additive calcium propionate[J]. China Food,2021(8):104. doi: 10.3969/j.issn.1000-1085.2021.08.044 Badumala, JIA Yuemei. Study on production process optimization of food additive calcium propionate [J]. China Food, 2021(8): 104. doi: 10.3969/j.issn.1000-1085.2021.08.044
[27]	马智刚, 刘长虹, 张梅. 食品抗菌添加剂对馒头面团发酵的影响[J]. 食品与发酵工业,2004(4):83−85. [MA Zhigang, LIU Changhong, ZHANG Mei. Effect of food antibacterial additives on steamed bread dough fermentation[J]. Food and Fermentation Industry,2004(4):83−85. doi: 10.3321/j.issn:0253-990X.2004.04.020 MA Zhigang, LIU Changhong, ZHANG Mei. Effect of food antibacterial additives on steamed bread dough fermentation[J]. Food and Fermentation Industry, 2004 (4): 83-85. doi: 10.3321/j.issn:0253-990X.2004.04.020
[28]	王明. 防腐剂在熟肉制品保藏中的应用研究[D]. 成都: 西华大学, 2016. WANG Ming. Study on the application of preservatives in the preservation of cooked meat products [D]. Chengdu: Xihua University, 2016.
[29]	彭家泽. 脱氢醋酸钠及其复配形式在食品中的防腐应用研究[J]. 中国食品添加剂,2007(增刊ement):253−257. [PENG Jiaze. Study on antiseptic application of sodium dehydroacetate and its compound forms in food[J]. China Food Additives,2007(Supplement):253−257. PENG Jiaze. Study on antiseptic application of sodium dehydroacetate and its compound forms in food[J]. China food additives, 2007(Supplement): 253-257.
[30]	YANG Sha, SHAN Changsong, XU Yongqiang, et al. Dissimilarity in sensory attributes, shelf life and spoilage bacterial and fungal microbiota of industrial-scale wet starch noodles induced by different preservatives and temperature[J]. Food Research International,2021,140:109980−109980. doi: 10.1016/j.foodres.2020.109980
[31]	Q/XBJ 1-2019鲜百吉生物技术(东莞)有限公司企业标准外控型食品保鲜剂[S]. 北京: 中国标准出版社, 2019. Q/XBJ 1-2019 Xianbaiji Biotechnology (Dongguan) Co., Ltd. enterprise standard external control food preservative [S]. Beijing: China Standards Press, 2019.
[32]	张辉, 张娜娜, 马丽, 等. 响应面法优化大麦苗叶绿素提取工艺[J]. 食品科学, 2014, 35(2): 75−80. ZHANG Hui, ZHANG Nana, MA Li, et al. Optimization of chlorophyll extraction process of barley seedlings by response surface methodology[J]. Food Science, 2014, 35 (2): 75−80.
[33]	杨雪飞, 袁蓓蕾, 罗水忠, 等. 品质改良剂对复合杂粮面包粉流变学特性的影响[J]. 食品科学,2015,36(11):75−80. [YANG Xuefei, YUAN Beilei, LUO Shuizhong, et al. Effect of quality improvers on rheological properties of composite coarse grain bread flour[J]. Food Science,2015,36(11):75−80. doi: 10.7506/spkx1002-6630-201511015 YANG Xuefei, YUAN Beilei, LUO Shuizhong, et al. Effect of quality improvers on rheological properties of composite coarse grain bread flour[J]. Food Science, 2015, 36 (11): 75-80. doi: 10.7506/spkx1002-6630-201511015

[1]	LI Yuxin, HU Yunli, LIU Cong, BIAN Ruiqin, BAO Xiaolan, WANG Jilite. Preparation Optimization of Hetao Wheat Germ Polypeptide and Its in Vitro Hypolipidemic Activity[J]. Science and Technology of Food Industry, 2024, 45(17): 174-180. DOI: 10.13386/j.issn1002-0306.2023090197
[2]	LIU Xuanxuan, WU Yingmin, ZHU Zhenbao, LI Daoming, WANG Jiankang, HUANG Junrong, FENG Li, CAO Yungang. Optimization of Synchronous Extraction Process of Oil and Polypeptide from Walnut by Aqueous Enzymatic Method and the Fatty Acid Composition Analysis of Its Oil[J]. Science and Technology of Food Industry, 2022, 43(18): 217-224. DOI: 10.13386/j.issn1002-0306.2021120102
[3]	WAN Jingliang, WU Peng, LIN Ling, LIU Yuansen, TANG Xu, XU Chang’an. Optimization of Preparation Process of Polypeptide Metal Chelates from the Scales of American red fish (Sciaenops ocellatus)[J]. Science and Technology of Food Industry, 2022, 43(8): 165-171. DOI: 10.13386/j.issn1002-0306.2021060150
[4]	ZHU Xiuqing, LI Meiying, SUN Bingyu, WANG Ziyue, YANG Hongzhe, MENG Yan, ZHANG Na, WANG Bing. Preparation of Polypeptides from Hemp by Two-step Enzymatic Hydrolysis with Complex Enzymes and Its Antioxidant Properties[J]. Science and Technology of Food Industry, 2021, 42(2): 161-169. DOI: 10.13386/j.issn1002-0306.2020080101
[5]	YANG Da-qiao, WANG Jin-xu, LI Lai-hao, YANG Xian-qing, MA Hai-xia. Optimization of Enzymolysis Process for Co-production of Polysaccharides and Polypeptides from Ostrea rivularis by Response Surface Methodology[J]. Science and Technology of Food Industry, 2019, 40(2): 206-214. DOI: 10.13386/j.issn1002-0306.2019.02.036
[6]	DANG Ya-li, YAO Chun-yan, ZHOU Ting-yi, YU Ying, LI Qing-qing, WU Qing-qi. Immunomodulatory effects of the enzymatic extract polypeptide from broccoli stems and leaves[J]. Science and Technology of Food Industry, 2017, (11): 352-355. DOI: 10.13386/j.issn1002-0306.2017.11.060
[7]	ZHAO Qi, DU Yu-qian, YANG Yu-luan, CHEN Li-li, YUAN Mei-lan, ZHAO Li. Preparation technology of polypeptide from Corbicula fluminea[J]. Science and Technology of Food Industry, 2017, (03): 227-233. DOI: 10.13386/j.issn1002-0306.2017.03.035
[8]	LI Ya-xian, GU Yue, WANG Qiu-kuan, HE Yun-hai, REN Dan-dan. Optimization of enzymolysis technology for preparation of polypeptides from Holothuria scabra[J]. Science and Technology of Food Industry, 2016, (16): 215-219. DOI: 10.13386/j.issn1002-0306.2016.16.034
[9]	LI Ya- hui, JI Wei, JI Hong-wu, SU Wei-ming, WANG Jing-jing. Preparation of polypeptide from Sardinopssagax and its tyrosinase inhibition activities[J]. Science and Technology of Food Industry, 2016, (03): 58-62. DOI: 10.13386/j.issn1002-0306.2016.03.003
[10]	ZHENG Jie, LI Su, HU Ai-jun, LU Xiu-li, HAO Li-jing. Study on antioxidant activity of different molecular weight segments of Red Sea Bream bone peptides[J]. Science and Technology of Food Industry, 2014, (02): 108-111. DOI: 10.13386/j.issn1002-0306.2014.02.078

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	胡潇漓，黄平，郑昆. Box-Behnken响应面法优化杠板归总酚酸的提取工艺. 中国民族民间医药. 2024(19): 36-39 .
2.	刘元靖，洪亚楠，李涛，叶剑芝. 超高效液相色谱-串联质谱法测定菠萝中11种酚酸. 现代农业科技. 2023(21): 178-181+190 .