【作者】 张春江；

【导师】 罗欣；

【作者基本信息】 山东农业大学 ， 食品科学， 2002， 硕士

【摘要】 本研究在对低温熏煮香肠中菌相进行分析的基础上，利用分离出的腐败菌进行抑制试验，对比分析了五种防腐剂的抑菌效果，探讨五种防腐剂的抑菌原理，通过设计试验得出了实际应用中有效的防腐剂组合。本研究包括三部分内容：第一部分探讨引起低温熏煮香肠腐败的主要菌相，获得防腐保鲜的目标菌；第二部分用五种不同的防腐剂分别进行微生物抑制试验，确定使用单一防腐剂的最优浓度；第三部分采用饱和D-最优设计，筛选出防腐剂使用时的最佳配比组合，并对所得的方程进行验证实验。 本研究的主要试验结果如下： 1．对低温熏煮香肠进行菌相分析，发现乳酸杆菌占低温香肠中细菌总数的89.7％，是香肠中的优势菌群。乳球菌、肠球菌和芽孢杆菌占香肠中菌数的9.8％，是产品中的次要菌群。热杀索丝菌、肠杆菌科菌和酵母菌在产品中未检出。所分离细菌在低温下香肠的pH范围内能良好生长，是引起熏煮香肠败坏的主要菌群。 2．通过对五种防腐剂进行单因子抑菌试验，获得了乳酸钠、丙酸钠、山梨酸钾、nisin、壳寡糖五种防腐剂对熏煮香肠中细菌的抑制作用信息，发现五种防腐剂在试验浓度下均有抑菌效果，但抑制的细菌种类和抑制效果有差异。乳酸钠对五种菌均有抑制效果，浓度为2％时就能显著的抑制熏煮香肠中的腐败菌。丙酸钠抑菌谱较窄，用于肉制品有局限性。山梨酸钾对五种菌均有抑制效果，在所试验浓度下以0.225％使用效果最好。Nisin对所试验细菌的抑制有选择性，但0.03％的浓度能强烈甚至完全抑制敏感菌。壳寡糖对熏煮香肠中的优势菌No.1D和No.2B以及No.E有良好的抑制作用，0.06％的浓度已达到较好的抑菌效果。 3．选用乳酸钠、nisin、壳寡糖，以单因子抑菌试验的结果为依据，进行饱和D-最优设计实验。筛选出以TVBN值（Y）和细菌总数（Z）为因变量，三种防腐剂为自变量的回归方程： 对两方程进行F检验，F＞F_0.01，两方程能反映实际情况。对方程Y进行单因子分析发现在编码值范围内X1，X2有最小值，X3有最大值。交互作用分析发现X1和X2之间有协同效应：X1和X3之间，X2和X3之间没有协同效应。对方程Z进行单因子＊ 张春江：低温熏煮香肠的贮藏保鲜研究 分折发现在编码值范围内XI、XZ、X3有最小值。交互作用分析发现XI和XZ之间， XI和X3之间，XZ和X3之间有协同效应。根据对两方程的分析最后得出当XI，xZ， 0因子编码值分别为1，o．757o，－1时Y取得最小值：当川，涩，灭3因子编码值分别 ． 为0．7244，0．6036，0．3779时Z取得最小值。 4．用所优选的防腐剂使用参数进行验证，在应用中能显著降低挥发性盐基氮和细菌总 数。更多还原

【Abstract】 On foundation of flora analysis of cooked and smoked sausage, five separated strains are tested by using five antiseptics. The effect of five antiseptics and their mechanisms of bacteriostasis are studied and optimum parameters of the antiseptics applying in low temperature-heated sausage are gained.This research comprises three parts.In the first part, the main bacteria groups which can cause sausage spoilage were analysed and the pure culture of spoilage bacteria was gained.The second part acquire optimum parameters by bacteriostasis experiment of five antiseptics.In the third part, two regression equations were established through saturation D-optimum design and the optimum parameters were obtained and tested.The main testing results are as follows:1.ln the low temperature-heated sausage, lactobacillus were dominant bacteria, sharing 89.7% of the total amount.While lactococcus, enterococcus and bacillus were small, only sharing 9.8% of the total amounts.thermosphacta, enterobacteria and yeast were not detected.AII the bacteria separated from low temperature-heated sausages can grow well in the pH range of sausages.2.The bacteriostasis of sodium lactate, sodium propionate, potassium sorbate, nisin and chitosan oligomer was studied in single factor test.lt shows that each antiseptics have bacteriostasis on the bacteria in choosed concentration, but it is not consistent in different strains. 2% sodium lactate are the best dosage used , and so do 0.225% potassium sorbate, 0.03% nisin and 0.06% chitosan oligomer. Sodium propionate has a little range of bacteriostasis, and limits its use in sausages. S.Considered the outcome of single factor test, two regression equations were established by applying saturation D-optimum design in which X1 is equivalent to code value of sodium lactate, X2 is equivalent to code value of nisin, X3 is equivalent to code value of chitosan oligomer, Y is equivalent to TVBN and Z is equivalent toLogarithms value of CPU.Y=8.5584-1.0453X1-0.5604X2+0.1118X3+0.3695X1X2+0.4507X1X3+0.5938X2X3+0.46 75X12+0.5183X22-0.8308X32 2=8.5090-0.1667X1-0.1045X2-0.0629X3-0.0041X1X2+0.0363X1X3+0.0112X2X3+0.107Through F-test, the result is F>F0.01 , which shows that two equations are resonable.By further analysis, we draw the conclusion that Y can reach the minimum value when the code values of X1 , X2, X3 are 1 , 0.7570, -1 and Z can reach the minimum value when the code values of X1 , X2, X3 are 0.7244 , 0.6036 , 0.3779. 4.The experiment showed that TVBN and Logarithms value of CFU can decrease evidently by using the optimum parameters of three antiseptics.更多还原