【摘要】 本研究利用响应面法对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,3w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);复合保鲜剂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 percentages of Nsin,tea polyphenols and chitosan in the preservation of chilled mutton were optimized using the response surface methodology with the application of SAS software. Vacuum packaged chilled mutton was stored at 3±1 ℃ and treated with preservatives consisting of Nisin,tea polyphenols and chitosan. Total volatile basic nitrogen(TVB-N) values of samples were determined after three weeks. Results showed that antimicrobial efficiencies of Nisin are better than those of tea polyphenols and chitosan. There is extremely significant synergy between Nisin and chitosan(p<0.01). No significant synergies are observed between tea polyphenols and Nisin(p>0.05) and between ten polyphenolsand chitosan(p>0.05). The optimum compound antimicrobial is the combination of 0.137% Nisin,1.395% chitosan and 0.158% tea polyphenols.更多还原