复合天然保鲜剂对低温酱鸭保鲜效果的研究  

STUDY ON THE FRESH-KEEPING EFFECT OF COMPOSITE NATURAL PRESERVATIVES WITH LOW TEMPERATURE CHINESE COOKING DUCK

作　　者：孙卫青[1] 马俪珍[2] 李平[3] 

机构地区：[1]长江大学生命科学学院,湖北荆州434025 [2]山西农业大学食品科学与工程学院,山西太谷030801 [3]长江大学动物科学学院,湖北荆州434025

出　　处：《食品研究与开发》2006年第10期141-144,共4页Food Research and Development

基　　金：湖北农学院科研基金资助项目(HNZDi200326)

摘　　要：以低温酱鸭为原料,通过对6种天然保鲜剂进行筛选,选出4种抑菌效果较好的,进一步进行组合实验,根据抑菌率得出抑制酱鸭腐败菌的最佳组合为壳聚糖2.00%、乳酸链球菌素(Nisin)0.01%、茶多酚1.00%、桂皮2.40%。采用此最佳组合的复合天然保鲜剂对酱鸭进行保鲜实验,定期测定其微生物指标和理化指标,结果表明利用优选的组合保鲜剂保鲜,加上真空包装、低温水浴杀菌,可使酱鸭保质期冷藏达2～3个月。In this experiment, four good natural preservatives was optimized from six preservatives according to the fresh-keeping effect on low temperature Chinese cooking duck （LTCCD）. The optimum combination of them, which was get by orthogonal experiment,was 2.4 %（V/V） cinnamon extraction ＋ 2.0 % chitosan ＋ 0. 01% Nisin ＋ 1.0 % tea-polyphenol. By analysising the microflora counts,physiochemical value and surficial colour of LTCCD, it was testified that the shelf-life of LTCCD could be extended to 2～3 months at 0 ℃～4 ℃ for optimum formula preservatives combined with vacuum package and low temperature water bathing treatment.

关 键 词：天然保鲜剂 低温酱鸭 抑菌率 保质期 

分 类 号：TS202.3[轻工技术与工程—食品科学]