【摘要】 利用响应面法对Nisin、茶多酚、壳聚糖进行复配组合,应用于冷却羊肉中,真空包装后贮藏于3±1℃环境中,三周后测其挥发性盐基氮值,研究其交互作用,确定复合保鲜剂最佳配比。结果表明:三种保鲜剂的抑菌效果依次为Nisin>壳聚糖>茶多酚;Nisin和壳聚糖之间存在极显著的交互效应(P<0.01),茶多酚与Nisin、茶多酚与壳聚糖之间的交互效应不显著(P>0.05);复合保鲜Nisin、壳聚糖、茶多酚的最佳配比分别是0.137%、1.395%、0.158%。更多还原

【Abstract】 The optimum formula of nisin,tea polyphenol and chitosan in compound preservation of chilled mutton was studied by response surface methodology combined with SAS software.After chilled mutton which has been treated by the new type compound preservation stored at 3±1℃ for three weeks,detection of TVB-N and interaction of three components were carried out to determine the optimum formula.Results showed that nisin has the best antimicrobial efficiency,second is polyphenol.There is significant synergy between nisin and chitosan(P<0.01),but synergy between tea polyphenol and nisin is not significant(P>0.05),the same to tea polyphenols and chitosan(P>0.05).The optimum prescription of compound preservation is 0.137% nisin,1.395% tea polyphenol and 0.158% chitosan.更多还原