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投稿时间：2016-12-11
投稿时间：2016-12-11
中文摘要: 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 0.48 g/mL 抑制 28 株腐败菌的生长， 山梨酸钾在 0.48 g/mL 抑 制27 株腐败菌的生长，0.16 g/mL Nisin 和 0.16 g/mL 山梨酸钾对 30 株腐败菌均有抑菌作用。 应用 0.24 g/mL Nisin 和0.24 g/mL 山梨酸钾在尹家鸡翅中保鲜作用较好，在第 7 天时，细菌菌落总数比对照组下降 4 个数量级且具有较好的 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 0.24 g/mL 的 Nisin 和山梨酸钾可使产品的货 架期延长至 7 d。
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 bacteria 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 bacteria by 0.48 g/mL potassium sorbate； 0.16 g/mL Nisin with potassium sorbate complex agent had bacterio－ 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. Addition of 0.24 g/mL of Nisin and 0.24 g/mL of potassium sorbate combination in Yinjia chicken wings can make the shelf life be extended to 7 d.
文章编号：201716039 中图分类号： 文献标志码：A
基金项目:
| 作者 | 单位 |
| 孙梦桐1，林洋1，马欢欢1，吕欣然2，白凤翎1，*，张平3 | 1.渤海大学 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 |
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