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食品研究与开发:2024,45(23):33-38
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乳清发酵粉和乳酸链球菌素对清洁标签卤牛肉保藏特性的影响
Effects of Whey Baking Powder and Nisin on the Preservation Characteristics of Braised Beef with Clean Label
(1.College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan,China;2.Henan Miracle Food Technology Co.,Ltd.,Zhengzhou 450018,Henan,China)
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投稿时间:2024-01-17    
中文摘要: 为研究不同冷藏期乳清发酵粉和乳酸链球菌素(Nisin)作为保鲜配料对卤牛肉菌落总数、大肠菌群和感官品质的影响,采用均匀试验设计,选用5 种不同水平的乳清发酵粉和Nisin 复配进行卤牛肉加工,在0~4 ℃的冷库中保藏,分别测定第4、8、13、19、23 天卤牛肉的菌落总数、大肠菌群数及其相应的感官评分的变化。结果表明:与空白组相比,不同的乳清发酵粉和Nisin 组合对卤牛肉中菌落总数和大肠菌群数均有明显的抑制作用,最佳复配比例为乳清发酵粉0.5%、Nisin 0.05%,且复配使用乳清发酵粉和Nisin 对卤牛肉的感官评分无显著影响。
Abstract:An uniform experimental design was adopted to investigate the effects of whey baking powder and Nisin as preservatives on the total bacterial count,coliform count,and sensory quality of braised beef during different refrigeration periods. Five different levels of whey baking powder and Nisin combinations were selected for braised beef processing.The beef was stored in a cold room at 0-4 ℃,and the total bacterial count,coliform count,and corresponding sensory scores of the braised beef were measured on days 4,8,13,19,and 23. The results showed that compared with the control group,different combinations of whey baking powder and Nisin significantly inhibited the total bacterial count and coliform count in the braised beef. The optimal combination was found to be 0.5% whey baking powder and 0.05% Nisin. Additionally,the combined use of whey baking powder and Nisin did not significantly affect the sensory scores of the braised beef.
文章编号:202423005     中图分类号:    文献标志码:
基金项目:河南省重点研发与推广专项(222102110097);河南麦瑞克食品科技有限公司横向合作项目(30802122);河南省重点研发与推广专项(232102110144)
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