Development and Application of Compound Natural Preservative Based on Plackett-Burman Design and Box-Behnken Design-Response Surface Method
Natural preservative is healthy and safe,but the effect of single natural preservation ingredient is limited.In order to improve the preservation effect of natural preservative,three kinds of natural preservation ingredients were selected from six kinds by Plackett-Burman(PB)design,including tea polyphenols(TP,70％purity),ε-polylysine hydrochloride(ε-PL),and nisin,with detecting their antioxidation activity.The optimal preservative formula was established by the steepest ascent experiment and Box-Behnken design-response surface method(BBD).This formula was applied to preservate bacon.Through detecting pH value,total number of bacterial colonies and total volatile base nitrogen(TVB-N),it was found that this compound preservative could inhibit the growth of bacteria effectively,and the preservation effect was good as well.
NETL
NSTL
万方数据
维普
