[1]王向阳,从俊峰,丁冰.五种食品添加剂对细菌和真菌的抑制研究[J].中国调味品,2017,(12):28-31.
　WANG Xiang-yang,CONG Jun-feng,DING Bing.Study on Inhibition of Five Kinds of Food Additives on Bacteria and Fungi[J].CHINA CONDIMENT,2017,(12):28-31.
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五种食品添加剂对细菌和真菌的抑制研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2017年12期
页码:
28-31
栏目:
出版日期:
2017-12-01

文章信息/Info

Title:
Study on Inhibition of Five Kinds of Food Additives on Bacteria and Fungi
作者:
王向阳; 从俊峰; 丁冰
(浙江工商大学 食品与生物工程学院,杭州 310018)
Author(s):
WANG Xiang-yang;  CONG Jun-feng;  DING Bing
(School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China)
关键词:
食品添加剂; 细菌; 真菌; 肉制品; 防腐
Keywords:
food additive;  bacteria ;  fungi ;  meat product ;  anticorrosion
摘要:
为了保持预制肉制品的质量，需要添加防腐、抗氧化、持水等食品添加剂来保鲜。选用5种可用于预制肉制品的食品添加剂NISIN、双乙酸钠、脱氢乙酸钠、甘氨酸和焦磷酸钠来抑制细菌和真菌。结果显示：双乙酸钠对大肠杆菌、金黄色葡萄球菌具有很好的抑制作用，0.75 mg/mL的双乙酸钠对大肠杆菌以及金黄色葡萄球菌的抑制率能够分别达到96.9%，99.9%。而脱氢乙酸钠则对酿酒酵母菌、灰葡萄胞霉菌的抑制效果均比较明显。0.125 mg/mL的脱氢乙酸钠对酿酒酵母菌和灰葡萄胞霉菌的抑制率分别可以达到98.5%，75.8%。0.5 mg/mL的脱氢乙酸钠对灰葡萄胞霉菌的抑制为93.2%。NISIN、焦磷酸钠、甘氨酸分别对大肠杆菌、金黄色葡萄球菌、酿酒酵母菌有较好的抑制作用。联合使用0.75 mg/mL双乙酸钠和0.125 mg/mL脱氢乙酸钠能较好控制预制肉制品的细菌和酵母危害，0.5 mg/mL以上脱氢乙酸钠可以进一步控制霉菌。
Abstract:
In order to maintain the quality of prefabricated meat products, preservative, antioxidant, water retaining agent and other food additives are added into meat for keeping fresh. Five kinds of food additives: NISIN, sodium diacetate, sodium dehydroacetate, glycine and sodium pyrophosphate are used to inhibit bacteria and fungi. The results show that sodium diacetate has a good inhibitory effect on Escherichia coli and Staphylococcus aureus. The inhibitory rate of Escherichia coli and Staphylococcus aureus is 96.9% and 99.9% by 0.75 mg/mL sodium diacetate respectively. Sodium dehydroacetate has a significant inhibitory effect on Saccharomyces cerevisiae and Staphylococcus aureus. The inhibition rate of Escherichia coli and Botrytis cinerea reaches 98.5% and 75.8% by 0.125 mg/mL sodium dehydroacetate respectively. The inhibitory rate of Botrytis cinerea reaches 93.2% by 0.5 mg/mL sodium dehydroacetate. NISIN, sodium pyrophosphate and glycine have good inhibitory effect s on Escherichia coli, Staphylococcus aureus and Saccharomyces cerevisiae respectively. Combined use of 0.75 mg/mL sodium diacetate and 0.125 mg/mL sodium dehydroacetate can control the hazards of bacteria and Saccharomyces cerevisiae of prefabricated meat products effectively . More than 0.5 mg/mL sodium dehydroacetate can further inhibit the mold

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备注/Memo

备注/Memo:
基金项目：浙江省食品微生物重点实验室开放基金资助项目
更新日期/Last Update: 2017-12-04