CN117016601A - 一种复合生物保鲜剂及其在回锅肉预制菜中的应用 - Google Patents
一种复合生物保鲜剂及其在回锅肉预制菜中的应用 Download PDFInfo
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Abstract
本发明提供了一种复合生物保鲜剂及其在回锅肉预制菜中的应用。复合生物保鲜剂的组分包括ε‑聚赖氨酸盐酸盐，乳酸链球菌素、普鲁兰多糖‑壳聚糖；所述复合生物保鲜剂用于回锅肉预制菜中。采用本发明中的复合生物保鲜剂能够大幅延长荣昌猪回锅肉产品的保质期，具有较好的应用价值。
Description
技术领域
本发明涉及食物保鲜剂，具体涉及一种复合生物保鲜剂及其在回锅肉预制菜中的应用。
背景技术
预制菜是指以农产品、畜禽、水产品等为原料，配以各种辅料，经预加工(如分切、搅拌、腌制、滚揉、成型、调味、速冻、冷冻)而制成的成品或半成品菜，具备便捷、新鲜、健康等特点，丰富的菜品选择和灵活的烹饪、食用方式能够满足不同人群对食材的不同需求。
对于回锅肉预制菜而言，行业痛点在于保存期限极短。因此，如何提高回锅肉预制菜的保质期是需要解决的问题。
发明内容
至少为了解决背景技术中提到的技术问题，本发明目的在于提供一种复合生物保鲜剂及其在回锅肉预制菜中的应用。
本发明采用了如下技术方案。
一种复合生物保鲜剂，其特征在于：它的组分包括ε-聚赖氨酸盐酸盐，乳酸链球菌素、普鲁兰多糖-壳聚糖。
进一步地，它是由ε-聚赖氨酸盐酸盐，乳酸链球菌素和普鲁兰多糖-壳聚糖混合而成。
作为优选方案，它是由按照重量份比计的2份ε-聚赖氨酸盐酸盐、2份
乳酸链球菌素和7.5普鲁兰多糖-壳聚糖组成。
前述复合生物保鲜剂的应用，所述复合生物保鲜剂用于回锅肉预制菜中。
作为优选方案，荣昌猪回锅肉预制菜中ε-聚赖氨酸盐酸盐添加量为0.2g/kg，乳酸链球菌素添加量0.2g/kg，普鲁兰多糖-壳聚糖添加量7.5g/kg。
有益效果：采用本发明中的复合生物保鲜剂能够大幅延长荣昌猪回锅肉产品的保质期，具有较好的应用价值。
附图说明
图1、图2和图3为实施例中回锅肉预制菜储藏过程中高通量测序属水平群落饼图；
图4为实施例中不同保鲜剂对荣昌猪回锅肉产品保鲜效果的单因素实验数据。
具体实施方式
下面结合附图，对本发明中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例
将荣昌猪后腿肉切成5cm-8cm宽、10cm-15cm的条状，放入锅中加清水没过肉块，大火烧开后中火煮制10min-15min，捞出放置在高温灭菌后碗里，用保鲜膜覆盖，待冷却至不烫手时切成0.2mm-0.3mm的片状，每100g一袋真空包装后，放置在0-4℃下储藏，分别在第3d、10d、17d取样进行高通量测序。
回锅肉样品α多样性相关指数如表1所示，所有样本中微生物的Coverage指数均大于99％，表明测序结果可以反映实际情况。样品随着储藏时间的延长，chao1指数和Shannon指数均增大，Simpson指数均减小，说明随着储藏时间的延长，回锅肉中微生物多样性和丰富度增加。
表1Alpha多样性指数统计表
| 样品 | Chao1指数 | Shannon指数 | Simpson指数 | Coverage指数 |
| H1 | 86.16 | 1.34 | 0.30 | 99.96％ |
| H2 | 94.61 | 1.35 | 0.29 | 99.95％ |
| H3 | 267.61 | 1.85 | 0.22 | 99.85％ |
高通量测序结果如图1至图3所示，回锅肉储藏过程中厚壁菌门一直都是是优势菌门，但在储藏过程中相对丰度逐渐减少，而变形菌门的相对丰度逐渐增加，由0.46％增加至8％。在属水平，回锅肉储藏期间共鉴定出22个菌属，储藏初期H1和H2中的优势菌属为产气荚膜梭菌，相对丰度分别为98.42％和99.35％。储藏末期(H3)，回锅肉样品中优势菌属为产气荚膜梭菌、不动杆菌属、金黄杆菌、棒状杆菌和芽孢杆菌。
初步选择生物保鲜剂为乳酸链球菌素、ε-聚赖氨酸盐酸盐、ε-聚赖氨酸、茶多酚、溶菌酶、曲酸、普鲁兰多糖、壳聚糖，以产气荚膜梭菌及不动杆菌为回锅肉中的优势腐败菌属，采用二倍稀释法测定单一保鲜剂对优势菌的最低抑菌浓度(MIC)，结果见表2。从表2中可看出，乳酸链球菌素、曲酸、ε-聚赖氨酸盐酸盐、溶菌酶、壳聚糖、ε-聚赖氨酸、普鲁兰多糖对产气荚膜梭菌和不动杆菌属的MIC较低，可作为回锅肉抑菌保鲜的首选保鲜剂。
表2生物保鲜剂对优势菌的MIC分析
采用二倍稀释法测定上述筛选出的单一保鲜剂对腐败荣昌猪回锅肉菌悬液的最低抑菌浓度MIC，结果见表3，从表中可以看出生物保鲜剂ε-聚赖氨酸盐酸盐、ε-聚赖氨酸、乳酸链球菌素与溶菌酶抑菌效果最好，以此保鲜剂进行联合抑菌试验。
表3生物保鲜剂对腐败回锅肉菌悬液的MIC分析
以筛选出的3种保鲜剂进行棋盘法联合抑菌试验，结果见表4，ε-聚赖氨酸盐酸盐与乳酸链球菌素联合用药呈现相加作用，故选择ε-聚赖氨酸盐酸盐与乳酸链球菌素进行单因素实验。胶状生物保鲜剂普鲁兰多糖与壳聚糖均有一定抑菌效果，故选择普鲁兰多糖、壳聚糖作为复合涂膜剂进行单因素实验。
表4两种保鲜剂单用和联用作用效果
以在0-4℃储藏13d的荣昌猪回锅肉的挥发性盐基氮(TVB-N)为指标，研究不同浓度的ε-聚赖氨酸盐酸盐、乳酸链球菌素、普鲁兰多糖-壳聚糖保鲜剂对荣昌猪回锅肉的保鲜效果，结果见图4。随着ε-聚赖氨酸盐酸盐浓度的增大，回锅肉挥发性盐基氮逐渐减小，ε-聚赖氨酸盐酸盐的抑菌作用随浓度的增大而增强的趋势，综合分析选择0.1～0.4g/kg的ε-聚赖氨酸盐酸盐进行响应面实验。随着乳酸链球菌素浓度的增大，回锅肉挥发性盐基氮逐渐减小，乳酸链球菌素的抑菌作用有随浓度的增大而增强的趋势，但浓度达到0.2g/kg时趋于平缓，下降趋势不明显。综合分析选择0.05～0.2g/kg的乳酸链球菌素进行响应面实验。随着普鲁兰多糖-壳聚糖浓度的增大，回锅肉挥发性盐基氮逐渐减小，普鲁兰多糖-壳聚糖的抑菌作用有随浓度的增大而增强的趋势，但浓度达到10g/kg时趋于平缓，下降趋势不明显，综合分析选择浓度小于10g/kg的普鲁兰多糖-壳聚糖进行响应面实验。
在单因素实验结果的基础上，根据响应面Box-Behnken设计原理，选取三因素三水平的响应面分析方法，以ε-聚赖氨酸盐酸盐添加量、乳酸链球菌素添加量、普鲁兰多糖-壳聚糖添加量三个因素作为自变量，以4℃条件下贮藏第13d的回锅肉的TVB-N为响应值，进行响应面优化试验，响应面设计如表5所示，采用Design Expert 13软件进行数据的统计处理，分析得到三种生物保鲜剂复配的最佳配比为：ε-聚赖氨酸盐酸盐添加量0.2g/kg，乳酸链球菌素添加量0.2g/kg，普鲁兰多糖-壳聚糖添加量7.5g/kg。
表5响应面试验设计因素及水平
以前述最佳配方的复合保鲜剂和无菌蒸馏水浸泡荣昌猪回锅肉，作为最佳组和对照组，在0-4℃冷藏，在储藏1d、7d、21d时对其进行TVBN值、细菌总数的测定，结果见表6，最佳组第7d时挥发性盐基氮为3.97mg/100g，对照组为11.0mg/100g，第21d时，最佳组的挥发性盐基氮未超过5mg/100g，而对照组已经达到了13.6mg/100g；最佳组第21d时菌落总数未达到6lg cfu/g，而对照组为7.66lg cfu/g。最佳组复合保鲜剂能明显延长荣昌猪回锅肉产品的保质期，具有较好的应用价值。
表6最佳复合保鲜剂对荣昌猪回锅肉保存期的影响
Claims (5)
1.一种复合生物保鲜剂，其特征在于：它的组分包括ε-聚赖氨酸盐酸盐，乳酸链球菌素、普鲁兰多糖-壳聚糖。
2.根据权利要求1所述的复合生物保鲜剂，其特征在于：它是由ε-聚赖氨酸盐酸盐，乳酸链球菌素和普鲁兰多糖-壳聚糖混合而成。
3.根据权利要求1-2任一项所述的复合生物保鲜剂，其特征在于：它是由按照重量份比计的2份ε-聚赖氨酸盐酸盐、2份乳酸链球菌素和7.5普鲁兰多糖-壳聚糖组成。
4.如权利要求1-3任一项所述复合生物保鲜剂的应用，其特征在于：所述复合生物保鲜剂用于回锅肉预制菜中。
5.如权利要求4所述的应用，其特征在于：荣昌猪回锅肉预制菜中ε-聚赖氨酸盐酸盐添加量为0.2 g/kg，乳酸链球菌素添加量0.2 g/kg，普鲁兰多糖-壳聚糖添加量7.5 g/kg。
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