Preservation Effects Of Monascus Pigments On The Chilled Pork And Its Antibacterial Mechanism

Chilled meat was choosed as the research object, which was abundant resources and huge consumption. This topic analyzed monascus pigment different concentration addition in cooking pork, sensory indicators, cooking loss, elasticity, hardness, chewiness, evaluated the application of monascus pigments on the pork; Under4℃refrigerated condition, the chemical and microbiological indicators of the chilled pork were monitored and analyzed; the inhibition effects of monascus pigment water-soluble ingredients to specific bacteria which easily cause food corruption were detected; And discusses the form of red kojic rice for bacteria, bacterial membrane permeability, total bacterial protein and the influence of the apparent characteristics of the bacterial membrane, thus to clarify the antibacterial mechanism of red kojic rice.This thesis mainly around the above several aspects to carry out the research work, obtained the results as follows:1. Selected of monascus pigment added concentration, through sensory evaluation and TPA quality and structure analyzer test results to evaluate adding monascus pigment on simple hardness, elasticity, chewiness, etc of the sausage. Result shows that0.25g·kg-1,0.5g·kg-1addition of the monascus pigment concentration of cooking meat, the most popular for cooking juice after the optimal rate of outflow and keep elastic effect.2. Cold storage conditions, the effect of red kojic rice with pork mince preservation, in4℃refrigerated conditions, compared with the blank control group, add red kojic rice can significantly reduce the total bacterial count of cold fresh meat, experimental result shows that red kojic pigments has good antibacterial ability, antioxidant capacity, increases the associates specimens, pH and myoglobin are at relatively low levels, and with the increase of red kojic pigments concentration present good preservation effect.3. With respect to its bacteriostatic effect, several specific microorganisms, for example, Staphylococcus aureus and Escherichia coli were choosed, Oxford cup method and filter paper method are used to evaluate its bacteriostatic effect and the results are as follows:monascus pigment of gram-positive bacteria (G+) inhibition higher than gram-negative (G") bacteria, monascus pigment concentrations of water soluble components of0.5g/mL bacteriostatic ability is best. 4. Red kojic pigments, according to the results of the researches on the mechanism of the bacteriostatic concentration of red kojic pigments water soluble components in1.0g/mL, the treatment of bacterial cell morphological structure of obvious damage degree of the cell aggregates; Red kojic rice could lead to bacterial membrane permeability increase the smaller molecules leak from the tested bacterial cell, SDS-polyacrylamide gel eletcrophoresis method study has found that red kojic pigments processing significant influence on total bacteria protein. By measuring the conductivity value of bacteria suspension and SDS-polyacrylamide gel electrophoresis showed a damaged cells dissolution bacteria levels of protein and molecular weight range makes deep discussion on its antibacterial mechanism.