文章摘要
任政伟,丁捷,熊婷婷,陈美玲,张雨薇,何江红,涂彩虹.软包装预调理泡椒猪肝大蒜提取物复配防腐剂研发及应用[J].包装工程,2020,41(19):31-37.
REN Zheng-wei,DING Jie,XION Ting-ting,CHEN Mei-ling,ZHANG Yu-wei,HE Jiang-hong,TU Cai-hong.Development and Application of Garlic Extract Composite Preservative for Soft-packaged Pre-conditioned Pork Liver with Pickled Pepper[J].Packaging Engineering,2020,41(19):31-37.
软包装预调理泡椒猪肝大蒜提取物复配防腐剂研发及应用
Development and Application of Garlic Extract Composite Preservative for Soft-packaged Pre-conditioned Pork Liver with Pickled Pepper
投稿时间:2020-05-03  修订日期:2020-10-10
DOI:10.19554/j.cnki.1001-3563.2020.19.005
中文关键词: 大蒜提取物  乳酸  醋酸  泡椒猪肝  抑菌效果
英文关键词: garlic extract  lactic acid  acetic acid  pickled pepper pig liver  bacteriostatic effect
基金项目:四川省教育厅自然科学重点项目(17ZA0291)
作者单位
任政伟 1.四川旅游学院 食品学院成都 610100 
丁捷 1.四川旅游学院 食品学院成都 610100 
熊婷婷 1.四川旅游学院 食品学院成都 610100 
陈美玲 1.四川旅游学院 食品学院成都 610100 
张雨薇 2.四川农业大学 食品学院四川 雅安 625014 
何江红 1.四川旅游学院 食品学院成都 610100 
涂彩虹 3.成都市农林科学院成都 611130 
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中文摘要:
      目的 研发一种适用于软包装预调理泡椒猪肝的安全高效天然防腐剂。方法 分别研究大蒜提取物、醋酸、乳酸对泡椒猪肝中优势腐败菌的抑制效果,筛选三者较优浓度范围后,采用基于模糊数学综合评价的响应面法优化大蒜提取物复配防腐剂配方,并将所得最佳复配防腐剂应用于泡椒猪肝在25 ℃时的恒温贮藏实验。结果 得到天然复配抑菌剂的最佳配方,以1000 g预处理后的猪肝片为基准,按质量比例来配置抑菌剂,其中醋酸质量分数为2.3%、乳酸质量分数为4.5%、大蒜提取物的质量分数为0.365%,其对泡椒猪肝实际抑菌效果综合评分可达1.074分,与预测值0.93分接近。在25 ℃条件下,该复配防腐剂能显著抑制微生物的生长,有效保持猪肝品质,常温货架期可达21 d,较空白处理组延长了50%,具有良好的保鲜效果。结论 基于产品本身原料成分出发,利用防腐抑菌性,来实现保鲜的目的,为后续针对未来预调理菜肴防腐保鲜剂的开发提供一条新思路。
英文摘要:
      The paper aims to develop a safe and effective natural preservative for the use of soft-packaged, pre-conditioned, pickled pepper pork livers. The effects of garlic extract, acetic acid and lactic acid on the inhibition of the dominant spoilage bacteria in the pork livers of pickled pepper were investigated separately. After screening the superior concentration range of the three, the response surface method based on fuzzy mathematical evaluation was utilized to op-timize the formulation of compound preservatives. The optimized formulation of compound preservatives was used to conduct constant temperature storage experiment of pickled pepper pork livers at 25 ℃. The best formulation of natural compounded antibacterial agent was: Using 1000 g of pretreated pork liver slices as a benchmark, the following bacteriostatic agents were prepared by mass ratio: acetic acid 2.3%, lactic acid 4.5%, garlic extract 0.365%. The combined score of actual antibacterial effect on pickled pepper pork liver was 1.074 points, which was close to the predicted value of 0.93 points. Under the condition of 25 ℃, the antimicrobial preservative can significantly inhibit the growth of microorganisms and maintain the quality of pork liver. The group extended its shelf life up to 21 d, which was 50% longer than that of the blank treatment group, showing delightful freshness preservation effect. Based on the ingredients of the product itself, this study uses its antiseptic and antibacterial properties to achieve the purpose of freshness preservation, and provides a new way of thinking about the future development of antibacterial and freshness preservation agents for pre-prepared dishes.
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