聚賴氨酸在牛肉干中的應用

食品科學論文編號:SP096  論文字數(shù):9560,頁數(shù):17

目 錄
中文摘要 I
英文摘要 II
目錄 III
1  緒論 1
1.1 研究的背景和意義 1
1.2 主要任務與目標 2
1.2.1 保鮮劑的選擇和配比 2
1.2.2 生物保鮮劑活性保留問題 2
1.2.3 微生物檢驗 2
1.3 保鮮劑的特性和抑菌作用 2
1.3.1 聚賴氨酸（polylysine） 2
1.3.2 納他霉素（natamycin） 3
1.4 本章小結 3
2  實驗部分 4
2.1 實驗材料 4
2.2 實驗設備 4
2.2.1 儀器 4
2.2.2 其他設備 4
2.3 實驗方法 4
2.3.1 實驗方案的選擇 4
2.3.2 工藝流程 4
2.3.3 實驗步驟 4
2.3.4 實驗設計與分組 6
2.3.5 微生物檢驗 7
2.4 本章小結 9
3 結果與討論 10

 3.1 牛肉干檢測商業(yè)標準 10
3.1.1 感官要求 10
3.1.2 微生物指標 10
3.2 牛肉干最佳復合保鮮劑配比的確定 10
3.2.1 (I)組菌落檢測結果 10
3.2.2 (II)組菌落檢測結果 12
3.3 結論 12
3.4 本章小結 13
4  總結與展望 14
致謝 16
參考文獻 17

摘要： 為保持食品的新鮮度，防止食品的腐敗變質，從而達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。隨著對化學合成食品防腐劑安全認識的提高，低毒、高效、廣譜及經(jīng)濟實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注。為了了解生物食品防腐劑在肉制品中的應用，我們以牛肉干為實驗對象。但由于牛肉干在貯藏過程中的污染菌群十分復雜，因此，需要通過保鮮劑的復配來達到協(xié)同增效的作用。本實驗的主要任務就是研究聚賴氨酸（polylysine）、納他霉素（natamycin）的應用特性，通過實驗研究它們的抑菌效果，確定最佳配比方案。結果表明，從抑菌效果和經(jīng)濟多方面考慮，當聚賴氨酸和納他霉素的添加量分別為0.4g/kg，0.02g/kg時，在已有的實驗數(shù)據(jù)中是最佳方案，產(chǎn)品感官質量優(yōu)良，儲藏期長，風味不受影響。

關鍵詞：聚賴氨酸；納他霉素；復合防腐劑；最佳配比

Abstract: In order to maintain food freshness, prevents the corruption and deterioration of the food, achieved the goal of lengthens the food shelf life,ofen used preservatives in food. But at present most chemistry preservatives we used is 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 presevatives in meat product application, We take the dried beef as the research object. But for the pollution bacteriacolony is extremely complex while dried beef is storing, we need combined-preservative to reach the effect of cooperation and strengthen. this practice mainly stady the Application characteristic of polylysine、natamycin, analyse the outcome of bacteriostasis through experiment，Ascertain the best matching ratio scheme. Take the cost and bacterium’s controllable in consideration,the results show that poly-L-lysine and Natamycin content was 0.4g/kg and 0.02g/kg in the experimental data which is the best option, it makes the products good quality and long shelf life.
Key words: Polylysine; Natamycin; Compoumd preservation; The best option