聚賴氨酸復(fù)配保鮮劑對牛肉干保藏效果的研究

生物工程論文編號:SW041  論文字?jǐn)?shù):13899,頁數(shù):28

目  錄
中文摘要 I
英文摘要 II
目錄 III
1. 緒論 1
 1.1 研究背景 1
      1.2 防腐劑的類型 1
 1.3 主要任務(wù)與目標(biāo) 5
 1.4 保鮮劑的特性和抑菌作用 6
 1.5 本章小結(jié) 7
2. 實(shí)驗(yàn)部分 8
 2.1 實(shí)驗(yàn)材料  8
 2.2 實(shí)驗(yàn)設(shè)備 8
 2.3 實(shí)驗(yàn)方法 8
 2.4 實(shí)驗(yàn)總結(jié) 14
3. 結(jié)果與討論 15
 3.1 牛肉干檢測國標(biāo)   15
 3.2 牛肉干最佳保鮮劑配比的確定 15
 3.3 水分含量的測定結(jié)果 19
 3.4 討論 19
 3.5 本章小節(jié) 19
4．總結(jié)與展望 21
致謝 23
參考文獻(xiàn) 24

摘 要：為保持食品的新鮮度，防止食品的腐敗變質(zhì)，從而達(dá)到延長食品貨架期的目的，常常在食品中添加防腐劑。而目前大多使用的化學(xué)防腐劑對食品的抑菌程度各不相同，且存在安全隱患。隨著對化學(xué)合成食品防腐劑安全認(rèn)識的提高，低毒、高效、廣譜及經(jīng)濟(jì)實(shí)用的生物食品防腐劑的研究和開發(fā)，愈來愈受到人們的關(guān)注。為了了解生物食品防腐劑在肉制品中的應(yīng)用，我們以牛肉干為實(shí)驗(yàn)對象。但由于牛肉干在貯藏過程中的污染菌群十分復(fù)雜，因此，需要通過保鮮劑的復(fù)配來達(dá)到協(xié)同增效的作用。本實(shí)驗(yàn)研究了ε-聚賴氨酸及ε-聚賴氨酸和其他防腐劑復(fù)配對牛肉干的防腐效果。采用了的ε-聚賴氨酸、甘氨酸和食用酒精三種天然防腐劑復(fù)配，進(jìn)行三因素三水平正交實(shí)驗(yàn)，按國家標(biāo)準(zhǔn)測定細(xì)菌和霉菌總數(shù)。結(jié)果表明：ε-聚賴氨酸0.3g/kg、甘氨酸15g/kg、食用酒精15ml/kg復(fù)配時(shí)具有明顯的抑菌保鮮效果。

關(guān)鍵詞：聚賴氨酸；甘氨酸；食用酒精；牛肉干；保鮮

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.