免泡豆杆营养丰富,含水量高,货架期短,极易发生芽孢杆菌腐败变质。为有效抑制芽孢杆菌繁殖对豆杆产品品质的影响,采取二倍稀释法结合抑菌率考察乳酸链球菌素(Nisin)、ε -聚赖氨酸和山梨酸钾对4株优势腐败芽孢杆菌的抑菌作用,并采用响应面法优化复配抑菌剂配比,并比较复配抑菌剂在不同应用方式和条件下对免泡豆杆的保鲜效果。结果表明,Nisin和ε -聚赖氨酸对4株腐败菌的抑菌能力强于山梨酸钾,复配抑菌剂最佳配比为:Nisin 22.50 μg/mL、ε -聚赖氨酸57.54 μg/mL、山梨酸钾425.00 μg/mL。采用复配抑菌剂溶液进行复水,并结合100 ℃ 20 min热杀菌处理对免泡豆杆抑菌保鲜效果最好,25 ℃货架期可达10 d,较对照样品延长了4 d,为免泡豆杆的防腐保鲜提供了参考。
The pre-rehydrated vacuum-packaged Dougan is rich in nutrients and high in moisture, however, it has short shelf-life due to spoilage mainly by Bacillus spores. To effectively prevent spoilage, nisin, ε-polylysine, and potassium sorbate on four dominant spoilage Bacillus strains were tested, and their minimal inhibitory concentrations and inhibition rates were examined. The effects of recombinant preservatives were also comparatively evaluated under different utility conditions. The results showed that nisin and ε-polylysine had stronger antibacterial activities against four strains than that of potassium sorbate. The optimal formulation of recombinant preservatives determined by response surface methodology was 22.50 μg/mL nisin, 57.54 μg/mL ε-polylysine, and 425 μg/mL potassium sorbate. The maximal antibacterial and preservative effects of recombinant preservatives were obtained together with heat treatment at 100 ℃ for 20 min. The shelf-life of treated pre-rehydrated Dougan extended up to 10 days at 25 ℃, which was 4 days longer than the control. This study provides references for preserving pre-rehydrated vacuum-packaged Dougan.
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