Nisin、山梨酸钾复合抑制尹家鸡翅中腐败菌的研究.pdf

食品研究与开发
2017年8月
贮藏保鲜
Food Research And Development
第38卷第16期
DOI:10.3969/ss.1005-6521,2017.16.039
Nisin、山梨酸钾复合抑制尹家鸡翅中腐败
菌的研究
孙梦桐',林洋,马欢欢',吕欣然,白凤翎',张平
(1别海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国
家地方联合工程研究中心,辽宁锦州121013;2.北京林业大学生物科学与技术学院,北京100083;
3.北镇市沟帮子食品有限公司,辽宁锦州121013)
摘要:应用 Nisin和山梨酸钾复合控制尹家鸡翅中的腐败菌。采用微生物学方法分离鸡翅中腐败菌,利用牛津杯打
孔法对腐败菌进行抑制研究,应用复合制剂对产品进行保鲜作用研究。从腐败的尹家鸡翅中分离获得30株腐败菌,
初步鉴定大多数为革兰氏阳性杆菌和球菌。 Nisin在0.48g/ml.抑制28株腐败菌的生长,山梨酸钾在0.48g/ml.抑
制27株腐败菌的生长,0.16g/ ml Nisin和0.16gmlL山梨酸钾对30株腐败茵均有抑作用。应用0.24g/ MIL Nisin和
0.24gml.山梨酸钾在尹家鸡翅中保鲜作用较好,在第7天时,细菌菌落总数此对照组下降4个数曼级且具有较好的
感官评定,鸡翅中复合剂含量符合国家标准。尹家鸡翅中添加复合浓度0.24gmL的 Nisin和山梨酸钾可使产品的货
架期延长至7d。
关键词: Nisin;山梨酸钾;复合;抑制;尹家鸡翅;腐败
Properties of Inhibition of Spoilage Bacteria Using Nisin and Potassium Sorbate Combinations in Yinjia
Chicken Wings
SUN Meng-tong', LIN Yang, MA Huan-huan, LU Xin-ran, BAI Feng-ling,, ZHANG Ping
(1. College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province
lational Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for
Fresh Agricultural and Aquatic Products, Jinzhou 121013, liaoning, China; 2. College of Biological Science
and Technology, Beijing Forestry University, Beijing 100083, China; 3. Beizhen Gou-bangzi Food Co, Ltd
Jinzhou 121013, Lia
Abstract Application of Nisin with potassium sorbate complex agent control spoilage bacteria in Yinjia chicken
wings. Spoilage bacteria were isolated from the chicken wings using the microbiological method, and the inhibi
tion effect of Nisin with potassium sorbate complex agent on the spoilage acteria was studied by the oxford cup
method. Study on preservation of the product by using the complex agent. Thirty spoilage bacteria strains were
isolated from Yinjia chicken wings, and preliminary identification of the majority of Gram-positive bacilli and
cocci. Inhibition of the growth of 28 spoilage bacteria by 0.48 g/ml Nisin; Inhibition of the growth of 27 spoilage
bacleria by 0.48 g/ml polassium sorbate; 0.16 gml Nisin with potassium sorbate complex agent had bacteri-
static effect on 30 representative spoilage bacteria. The preservation effect of 0.24 g/ml, Nisin with potassium
sorbate complex agent on Yinjia chicken wings is better than that other concentration complex agent. The total
bacteria count decreased 4 log units and maintained good sensory quality in treatment group than the control
during 7 day storage, as well as the content of preservation meet the national standard in Yinjia chicken wings.
作者简介:孙梦桐(1992-),女(汉),士研究生,研究方向:食品安全与质量控制
通信作者:自凤(1964ー)男,教授,博土,研究方向:食品安全与质量控制和食品微生物学。
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