响应面法优化冷鲜肉复合保鲜剂研究

Study on preservative effect of antibacterial materials on chilled meat based on response surface methodology

摘要: 以猪背最长肌为原料,在单因素实验的基础上,利用响应面分析法,研究了桂皮油、丁香油和茶多酚对冷鲜肉的保鲜效果,确定了冷鲜肉复合保鲜剂中各种组分的最适添加比例,实验结果表明,冷鲜肉中桂皮油、丁香油和茶多酚3种抗菌材料添加量分别为0.11%、0.16%、0.21%。利用此复合保鲜剂应用于肉的保鲜,在贮藏温度为0～4℃时贮藏时间可达17d。

Abstract: Used the longissimus dorsi of pork as the raw material, based on single factor experiment results, preservation effects of the oil of cinnamon, clove oil, and tea polyphenols on chilled meat were studied by response surface analysis method, so that the most appropriate ration of mixed antibacterial material was identified.The result indicated that the optimal portfolio of antibacterial materials of cold fresh meat were:cinnamon oil was 0.11%, clove oil was 0.16%and tea polyphenols was 0.21%.Using this mixed antibacterial material applied to meat preservation, when the storage temperatures was from 0 to 4℃, the storage time could up to 17d.