花椒提取物和乳酸链球菌素复配对冷鲜肉保鲜效果的影响

为了掌握花椒提取物和乳酸链球菌素(Nisin)复配对冷鲜肉的保鲜效果,研究了不同浓度花椒提取物和Nisin对冷鲜肉理化指标的影响。结果表明,不同处理冷鲜肉的菌落总数、pH、汁液流失率、TVB-N含量和POV值均随着贮藏时间的增加而升高,花椒提取物和Nisin复配处理冷鲜肉能够显著抑制微生物的生长和含氮化合物质的产生,降低菌落总数、pH、汁液流失率、TVB-N含量和POV值的增长速率,延长冷鲜肉的货架期。0.2%花椒提取物+0.15%Nisin复配处理的pH、TVB-N含量和POV值均较低,分别比CK降低8.45%、22.39%和29.85%,其保鲜效果最好。

Effect of Zanthoxylum bungeanum extract andnisin on the preservation of chilled meat

In order to understand the effect of Zanthoxylum bungeanum extract and Nisin on the preservation of chilled meat,study the effect of different concentration of zanthoxylum bungeanum extract and Nisin on the physical and chemical parameters of chilled meat. The results showed that the total number of colonies, pH, juice loss rate, TVB-N content and POV value of different chilled meats were rised with the increase of storage time. The Z. bungeanum extract and Nisin complex treatment could significantly inhibit the growth of microorganisms and the production of nitrogenous compounds, reduce the total number of colonies, pH, juice loss rate, TVB-N content and POV value growth rate, extend the shelf life of chilled meat.the pH, TVB-N content and POV value of 0.2% Z. bungeanum extract and 0.15% Nisin were lower, which were lower than CK by 8.45%, 22.39% and 29.85% respectively, and the preservation effect was the best.