李儒仁 沈瑞 荣良燕 林世文 张鹏 叶盛德 励建荣

摘 要：为延长冷鲜牛肉的货架期，保证其贮藏期间的食用品质及安全性，采用单因素试验与正交试验筛选一组复配生物保鲜剂（乳酸链球菌素、纳他霉素和ε-聚赖氨酸），并研究其对冷鲜牛肉的保鲜效果。结果表明：复配生物保鲜剂中3 种保鲜剂的最佳配比为乳酸链球菌素2.5 g/L、纳他霉素1.5 g/L、ε-聚赖氨酸3.0 g/L；冷鲜牛肉在（4±1） ℃条件下贮藏8 d后，其挥发性盐基氮值为19.84 mgN/100 g，属于二级鲜肉；菌落总数较对照组降低2 个数量级，表明复配生物保鲜剂能够有效抑制腐败菌的增长；贮藏后期，处理组冷鲜牛肉的汁液流失率较对照组减少1.73%。复配生物保鲜剂可以将冷鲜牛肉的货架期有效延长4 d。

关键词：冷鲜牛肉；生物保鲜剂；复配；保鲜；货架期

Effect of Biological Preservatives in Extending the Shelf-life of Chilled Beef

LI Ruren1， SHEN Rui1， RONG Liangyan1， LIN Shiwen1， ZHANG Peng2， YE Shengde3， LI Jianrong1，*

（1.Food Safety Key Laboratory of Liaoning Province， National and Local Joint Engineering Research Center of Storage， Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products， College of Food Science and Technology， Bohai University， Jinzhou 121013， China； 2.Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products，

National Engineering and Technology Research Center for Preservation of Agricultural Products （Tianjin）， Tianjin 300384， China；

3.Zhejiang Silver-Elephant Bioengineering Co. Ltd.， Taizhou 317200， China）

Abstract： Various combinations of three biological preservatives （nisin， natamycin and ε-polylysine） were screened using one-factor-at-a-time and orthogonal array design methods for their efficacy in extending the shelf-life of chilled beef and ensuring its quality and safety during storage. The effect of the selected combination on quality changes of chilled beef was investigated. The results showed that the optimal combination was found to be 2.5 g/L nisin， 1.5 g/L natamycin and 3.0 g/L

ε-polylysine. The total volatile base nitrogen （TVB-N） value of chilled beef treated with this combination after being stored for 8 days at （4 ± 1） ℃ was 19.84 mgN/100 g， reaching the second-grade level of fresh meat. In addition， the total viable count of chilled beef in the treatment group was reduced by 2 orders of magnitude compared with the control group， demonstrating that the combination of preservatives inhibited the growth of spoilage bacteria effectively. At the end of storage life， the drip loss of the treatment group was reduced 1.73% compared with the control group. This treatment extended the shelf-life of chilled beef by 4 days.

Keywords： chilled beef； biological preservative； combination； preservation； shelf-life

DOI：10.7506/rlyj1001-8123-201801005

中圖分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2018）01-0030-06

引文格式：

李儒仁， 沈瑞， 荣良燕， 等. 生物保鲜剂延长冷鲜牛肉货架期的效果[J]. 肉类研究， 2018， 32（1）： 30-35. DOI：10.7506/rlyj1001-8123-201801005. http：//www.rlyj.pub

LI Ruren， SHEN Rui， RONG Liangyan， et al. Effect of biological preservatives in extending the shelf-life of chilled beef[J]. Meat Research， 2018， 32（1）： 30-35. DOI：10.7506/rlyj1001-8123-201801005. http：//www.rlyj.pub

牛肉作为一种重要的肉类原料，其市场需求量日益增加。冷鲜肉经历排酸后熟过程后，蛋白质发生降解，嫩度明显提高，有利于人体消化吸收[1]，受到消费者的青睐[2]。然而，冷鲜牛肉贮藏过程中的环境条件控制不当容易造成致腐微生物的大量增殖，影响产品货架期，4 ℃冷藏牛肉的货架期仅为3～5 d[3]，且随着贮藏时间的延长，牛肉的食用品质及安全性逐渐降低[4]。因此，如何有效提高冷鲜牛肉的货架期已成为目前亟需解决的问题。

适宜的保鲜方法可以有效延长冷鲜牛肉的货架期。冷……