摘要
根据中心复合设计原理,在琼脂扩散法得出3种天然保鲜剂最小抑菌浓度基础上,运用Minitab14数据统计分析软件,采用四因素二水平中心复合响应曲面分析法,确定保鲜剂的最佳配比为Nisin 0.2773g/100mL、溶菌酶0.46g/100mL、乳铁蛋白0.604g/100mL、pH5.16。pH值与乳铁蛋白、pH值与溶菌酶、pH值与Nisin、乳铁蛋白与溶菌酶以及溶菌酶与Nisin之间均存在显著的交互作用(P<0.01),而乳铁蛋白与Nisin交互作用不显著(P>0.05)。单因素对细菌总数影响的大小次序为Nisin>溶菌酶>pH值>乳铁蛋白。
Three natural preservatives like Nisin,lysozyme and lactoferrin were tested for minimum inhibitory concentration（MIC） against common food-contaminating bacterial species using the agar diffusion method and for inhibitory zone diameter against Staphyloccocus aureus.To minimize total number of bacteria in chilled pork,the preservatives were complexed and the optimal formulation and the optimal pH were investigated using response surface methodology based on a central composite design involving 31 experiments at 5 levels.Results showed that the optimal complex preservative formula consisted of 0.2773% of Nisin,0.46% of lysozyme and 0.604% of lactoferrin and the optimal pH was 5.16.Significant interaction effects between pH and either Nisin,lysozyme or lactoferrin and between lysozyme and either Nisin or lactoferrin on total number of bacteria in chilled pork were observed（P0.01）,whereas the interaction effect between Nisin and lactoferrin was not significant（P0.05）.These factors affected total number of bacteria in chilled pork in the decreasing order：NisinlysozymepHlactoferrin.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第8期84-90,共7页
Food Science
基金
湖南省博士后基金项目(2008RS4008)
湖南省重大科技专项(2007FJ1003)
