Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period.
Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period.
复制标题
新型天然涂层溶液对腊肉贮藏期加工条件的优化
DOI：
10.5851/kosfa.2018.38.3.636
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发表时间：
2018-07
影响因子：
--
通讯作者：
Zhou J
中科院分区：
文献类型：
--
作者：
Liu N;Zhu Q;Zeng X;Yang B;Liang M;Deng L;He L;Liang C;Zhang R;Zhou J
研究了腊肉制品在天然涂膜保鲜中的最佳杀菌率和水分活度。采用响应面分析法（RSM）对工艺条件中的3个因素（溶菌酶浓度、海藻酸钠浓度和壳聚糖浓度）和2个响应因素（杀菌率和水分活度）进行了分析。溶菌酶浓度、海藻酸钠浓度和壳聚糖浓度对腊味的杀菌率和水分活度影响较大。溶菌酶、海藻酸钠和壳聚糖的最佳添加量分别为0.09%、1.40%和1.60%，均能达到较高的杀菌率。水分活度与杀菌率呈显著正相关。低场核磁共振分析验证了最佳工艺条件。经30 d保存后，抑菌率达99.69%.通过菌落总数、过氧化值、水分含量、pH值和感官评价等数据，为采用天然涂膜液延长腊肉制品货架期提供了理论依据。
The study aims to determine the optimum sterilization rate and water activity of Chinese traditional smoke-cured bacon product (Larou) in the preservation with natural coating solution. With the response surface methodology (RSM), we analyzed 3 factors of processing conditions (the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan) and 2 response factors (sterilization rate and water activity). Sterilization rate and water activity of Larou were largely affected by the concentration of lysozyme, concentration of sodium alginate, and concentration of chitosan. The final optimum concentrations of lysozyme, sodium alginate, and chitosan were 0.09, 1.40, and 1.60% and realized the high sterilization rate. Water activity of sliced Larou was significantly correlated with the sterilization rate. Low-field nuclear magnetic resonance analysis verified the optimum processing conditions. The coating resulted in 99.69% rate of reducing bacteria after 30-day storage. The data of the total number of colony, peroxidation value, moisture content, pH, and sensory evaluation provided the theoretical basis for extending the shelf life of Chinese traditional smoke-cured bacon product (Larou) with natural coating solution.
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影响因子：
7.1
作者：
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通讯作者：
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通讯作者：
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影响因子：
3.5
作者：
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影响因子：
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作者：
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通讯作者：
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DOI：
10.1016/j.ijfoodmicro.2010.04.008
发表时间：
2010-06-15
影响因子：
5.4
作者：
Asefa, Dereje T.;Kure, Cathrine F.;Skaar, Ida
通讯作者：
Skaar, Ida