CN108651604A - 一种乳酸菌保鲜剂的制备方法及其在肉制品中的应用 - Google Patents
一种乳酸菌保鲜剂的制备方法及其在肉制品中的应用 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
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- A—HUMAN NECESSITIES
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- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
一种乳酸菌保鲜剂的制备方法及其在肉制品中的应用。将活化后的植物乳杆菌以2.0‑5.0％的体积比接种于MRS肉汤中于37℃恒温培养16‑24h，发酵结束后离心获得植物乳杆菌菌泥和上清液，向上清液中添加上清液质量0.1‑0.3％的壳聚糖、0.1‑0.35％的纳他霉素和0‑50％的无菌水，混合均匀得乳酸菌保鲜剂。将超市购买的冷鲜肉在乳酸菌保鲜剂中浸渍5分钟并沥干，然后用保鲜膜密封，于4℃冰箱保存，延长肉制品在4℃冷藏期间的保质期3‑6天。
Description
技术领域
本发明属于食品保鲜技术领域，具体涉及一种乳酸菌保鲜剂的制备方法及其在肉制品中的应用。
背景技术
市售低温肉制品因其最大限度的保留了原料肉的风味、营养以及其良好的口感而深受大众喜爱。然而因其较低的灭菌温度、较高的水分活度及PH值等，致使该类产品在贮藏和销售过程中极易发生腐败变质，腐败变质主要是因为有害微生物的作用，最终引发食品安全问题并给生产企业带来巨大经济损失。目前市售肉制品常采用在生产过程中中添加防腐剂来抑制肉制品中腐败微生物的作用，但随着人们健康意识的加强，有残留且毒性大的化学防腐剂逐渐受到消费者的排斥。乳酸菌是一类革兰氏阳性可以发酵葡萄糖并主要生成乳酸的细菌总称。大部分乳酸菌具有很多有益于人体健康的益生功能。一些乳酸菌作为益生菌以及食品的天然防腐剂已经被广泛应用于食品的生产。乳酸菌能通过营养竞争作用，消耗有害菌生长繁殖所需的营养物质而促进自身的生长。与其他生物保鲜剂相比，乳酸菌生物保鲜剂具有安全、无残留、抗菌谱广等优势。除了其特性产酸之外，部分乳酸菌还产生一些具有抑菌活性的物质。利用乳酸菌具有的抑菌性，可以抑制环境中及食品自身含有的微生物，减少食物受到微生物污染以延长食品的保藏期，所以许多具有高效的抑菌性以及有较强益生功能的乳酸菌株愈来愈多的应用于肉制品、水产品、乳制品、瓜果蔬菜等的防腐保鲜中。将乳酸菌应用于食品保鲜将有效促进食品产业结构的完善，提高食品产业的经济效益。
发明内容
本发明的目的在于提供一种乳酸菌保鲜剂的制备方法，并将其作为生物保鲜剂用于肉制品中抑制腐败菌生长。
为了实现上述目的，本发明乳酸菌保鲜剂的制备方法：将活化后的植物乳杆菌以2.0-5.0％的体积比接种于MRS肉汤中于37℃恒温培养16-24h，发酵结束后离心获得植物乳杆菌菌泥和上清液，向上清液中添加上清液质量0.1-0.3％的壳聚糖、0.1-0.35％的纳他霉素和0-50％的无菌水，混合均匀得乳酸菌保鲜剂。
所述离心条件：温度4-10℃，6000-8000rpm，离心10-15min。
乳酸菌保鲜剂在肉制品中的应用，将超市购买的冷鲜肉在乳酸菌保鲜剂中浸渍5分钟并沥干，然后用保鲜膜密封，于4℃冰箱保存，延长肉制品在4℃冷藏期间的保质期3-6天。
将超市购买的冷鲜肉分别在无菌蒸馏水(对照)，nisin、本发明制备的乳酸菌保鲜剂中浸渍处理5分钟并沥干，然后用保鲜膜密封，于4℃冰箱保存，以无菌水处理的为对照，定时测定肉制品新鲜度指标。实验结果显示，对照组的总活菌数在6天内达到6.25log CFU/g，这超过中华人民共和国国家标准对于新鲜和冷冻猪肉微生物数量的限制，而在第九天，除过乳酸菌保鲜剂浸渍的5.85CFU/g，所有组的总活菌数均超过国家标准；pH结果显示，由于来自微生物作用的氨积累，所有样品的pH在储存期间逐渐增加。在第12天，对照组和Nisin组的pH值分别为7.56和6.87，而用本发明乳酸菌保鲜剂处理的猪肉样品仅为6.20。用本发明乳酸菌保鲜剂处理的猪肉样品在贮存过程中pH值没有升得很高，这表明发酵液中的抗菌物质已经有效地抑制了微生物的生长；挥发性盐基氮结果表明，在12天储存期间，其值逐渐增加。对照组的TVB-N值在前6天内达到了17mg/100g，超过了中华人民共和国国家标准对鲜肉卫生标准的限制(约15毫克/100克肉)。在所有其他处理中，TVB-N值的增加率较低，并且在前9天内未超过限制标准。在第12天，本发明乳酸菌保鲜剂处理的肉样的TVB-N值达到14.33mg/100g，表明本发明乳酸菌保鲜剂可以显著延长肉样的保质期；所有猪肉样品的感官评价得分均随着储存时间的延长而降低，对照组和用Nisin处理的猪肉样品的感官评价在第6天已不能接受。由于微生物生长迅速，第9天对照组和Nisin组严重变质，气味难闻，但本发明乳酸菌保鲜剂处理后的肉样变化不明显。
综上所述，与对照组相比(无菌蒸馏水浸泡)，经过保鲜剂处理的肉制品，其总活菌数、TVB-N、pH和感官分析的结果表明复配的保鲜剂可使肉制品质量保持良好并延长肉制品在4℃冷藏期间的保质期3-6天。这对市场零售鲜肉的保鲜提供了理论依据和参考价值。
本发明以公认安全(GRAS)的微生物—植物乳杆菌发酵液的上清液直接为保鲜剂主要原料，无需分离纯化，操作简单且成本低，实施起来方便，快捷，通过复配获得的乳酸菌保鲜剂可延长冷鲜肉的保质期3-6天，同时获得的植物乳杆菌菌泥用于制备菌粉，将其用做直投式发酵剂、食品添加剂或制剂原料，实现了综合利用，提高了附加值。
具体实施方式
下面结合实施例对本发明作进一步说明。
实施例1：
将活化后的植物乳杆菌以5％的体积比接种于MRS肉汤中于37℃恒温培养20h，发酵结束后离心(离心条件：温度10℃，8000rpm，离心15min)获得植物乳杆菌菌泥和上清液，将植物乳杆菌菌泥添加复合冻干保护剂后，经冷冻干燥获得植物乳杆菌菌粉，用做直投式发酵剂、食品添加剂或制剂原料，向上清液中添加上清液质量0.3％的壳聚糖、0.3％的纳他霉素混合均匀得乳酸菌保鲜剂。
乳酸菌保鲜剂在肉制品中的应用，将超市购买的冷鲜肉在乳酸菌保鲜剂中浸渍5分钟并沥干，然后用保鲜膜密封，于4℃冰箱保存，以无菌水处理的为对照。与对照组相比(无菌蒸馏水浸泡)，经过保鲜剂处理的肉制品，其总活菌数、TVB-N、pH和感官分析的结果表明复配的保鲜剂可使肉制品质量保持良好并延长肉制品在4℃冷藏期间的保质期6天。
实施例2：
将活化后的植物乳杆菌以4％的体积比接种于MRS肉汤中于37℃恒温培养16h，发酵结束后离心(离心条件：温度8℃，7500rpm，离心12min)获得植物乳杆菌菌泥和上清液，将植物乳杆菌菌泥添加复合冻干保护剂后，经冷冻干燥获得植物乳杆菌菌粉，用做直投式发酵剂、食品添加剂或制剂原料，向上清液中添加上清液质量0.2％的壳聚糖、0.25％的纳他霉素和15％的无菌水，混合均匀得乳酸菌保鲜剂。
乳酸菌保鲜剂在肉制品中的应用，将超市购买的冷鲜肉在乳酸菌保鲜剂中浸渍5分钟并沥干，然后用保鲜膜密封，于4℃冰箱保存，以无菌水处理的为对照。与对照组相比(无菌蒸馏水浸泡)，经过保鲜剂处理的肉制品，其总活菌数、TVB-N、pH和感官分析的结果表明复配的保鲜剂可使肉制品质量保持良好并延长肉制品在4℃冷藏期间的保质期5天。
实施例3：
将活化后的植物乳杆菌以3％的体积比接种于MRS肉汤中于37℃恒温培养24h，发酵结束后离心(离心条件：温度6℃，7800rpm，离心13min)获得植物乳杆菌菌泥和上清液，将植物乳杆菌菌泥添加复合冻干保护剂后，经冷冻干燥获得植物乳杆菌菌粉，用做直投式发酵剂、食品添加剂或制剂原料，向上清液中添加上清液质量0.15％的壳聚糖、0.3％的纳他霉素和30％的无菌水，混合均匀得乳酸菌保鲜剂。
乳酸菌保鲜剂在肉制品中的应用，将超市购买的冷鲜肉在乳酸菌保鲜剂中浸渍5分钟并沥干，然后用保鲜膜密封，于4℃冰箱保存，以无菌水处理的为对照。与对照组相比(无菌蒸馏水浸泡)，经过保鲜剂处理的肉制品，其总活菌数、TVB-N、pH和感官分析的结果表明复配的保鲜剂可使肉制品质量保持良好并延长肉制品在4℃冷藏期间的保质期4天。
实施例4：
将活化后的植物乳杆菌以2％的体积比接种于MRS肉汤中于37℃恒温培养18h，发酵结束后离心(离心条件：温度6℃，7000rpm，离心15min)获得植物乳杆菌菌泥和上清液，将植物乳杆菌菌泥添加复合冻干保护剂后，经冷冻干燥获得植物乳杆菌菌粉，用做直投式发酵剂、食品添加剂或制剂原料，向上清液中添加上清液质量0.1％的壳聚糖、0.1％的纳他霉素和50％的无菌水，混合均匀得乳酸菌保鲜剂。
乳酸菌保鲜剂在肉制品中的应用，将超市购买的冷鲜肉在乳酸菌保鲜剂中浸渍5分钟并沥干，然后用保鲜膜密封，于4℃冰箱保存，以无菌水处理的为对照。与对照组相比(无菌蒸馏水浸泡)，经过保鲜剂处理的肉制品，其总活菌数、TVB-N、pH和感官分析的结果表明复配的保鲜剂可使肉制品质量保持良好并延长肉制品在4℃冷藏期间的保质期3天。
实施例5：
将活化后的植物乳杆菌以3％的体积比接种于MRS肉汤中于37℃恒温培养22h，发酵结束后离心(离心条件：温度4℃，6000rpm，离心10min)获得植物乳杆菌菌泥和上清液，将植物乳杆菌菌泥添加复合冻干保护剂后，经冷冻干燥获得植物乳杆菌菌粉，用做直投式发酵剂、食品添加剂或制剂原料，向上清液中添加上清液质量0.3％的壳聚糖、0.35％的纳他霉素和20％的无菌水，混合均匀得乳酸菌保鲜剂。
乳酸菌保鲜剂在肉制品中的应用，将超市购买的冷鲜肉在乳酸菌保鲜剂中浸渍5分钟并沥干，然后用保鲜膜密封，于4℃冰箱保存，以无菌水处理的为对照。与对照组相比(无菌蒸馏水浸泡)，经过保鲜剂处理的肉制品，其总活菌数、TVB-N、pH和感官分析的结果表明复配的保鲜剂可使肉制品质量保持良好并延长肉制品在4℃冷藏期间的保质期3天。
Claims (3)
1.一种乳酸菌保鲜剂的制备方法，其特征在于：将活化后的植物乳杆菌以2.0-5.0％的体积比接种于MRS肉汤中于37℃恒温培养16-24h，发酵结束后离心获得植物乳杆菌菌泥和上清液，向上清液中添加上清液质量0.1-0.3％的壳聚糖、0.1-0.35％的纳他霉素和0-50％的无菌水，混合均匀得乳酸菌保鲜剂。
2.根据权利要求1所述的乳酸菌保鲜剂的制备方法，其特征在于：所述离心条件：温度4-10℃，6000-8000rpm，离心10-15min。
3.一种如权利要求1或2制备的乳酸菌保鲜剂在肉制品中的应用，其特征在于：将超市购买的冷鲜肉在乳酸菌保鲜剂中浸渍5分钟并沥干，然后用保鲜膜密封，于4℃冰箱保存，延长肉制品在4℃冷藏期间的保质期3-6天。
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