山梨酸钾、BHA 和尼泊金乙酯对腌肉抑霉效果的研究

将山梨酸钾、BHA 和尼泊金乙酯用于腌肉抑霉。结果表明,1%BHA 和1%尼泊金乙酯单独使用抑霉效果不够显著,10%山梨酸钾浸泡单独使用有一定的抑霉效果,但到后期能观察到明显的霉菌生长,而用10%山梨酸钾+1%BHA 溶液浸泡腌内,能达到显著降低霉菌生长和抗氧化双重目的。3种抑霉剂对腌内的 pH 值、腌肉失水率、挥发性盐基氮无显著影响,BHA 能显著降低 TBA 值,BHA 抗氧化效果显著。3种抑霉剂对腌肉感官质量无不良影响,腌肉表面霉菌生长不会增加腌肉的风味。

INHIBITION OF MOLD GROWING ON BACON BY POTASSIUM SORBATE,BUTYLATED HYDROXYANISOLE(BHA) AND PARABEN

Potassium sorbate,BHA and paraben were used on bacon separately and in combinationto ingibit mold growth.The results showed that both 1% BHA dip and 1% paraben dipdidn't inhibit mold growth significantly.10% K-sorbate alone by dipping had a certain de-gree of inhibition of mold growth.10% K-sorbate+1% BHA dip could reduce the growth ofmold and resist fat oxidation significantly.The three antifungal agents had no significant in-fluence on yield,volatile base nitrogen(VBN),and pH value.BHA could significantly reducethe TBA values,which showed that BHA was an effective antioxidant.The three antifungalagents had no bad effect on sensory quality of bacon.The mold on the surface of bacon didnot favor the flavor or aroma.