常熟叫花鸡常温保鲜技术的研究  

Study on fresh-keeping techniques in Changshu Jiaohua-chicken at room temperature

作　　者：岑宁[1] 张苗苗[1] 印伯星[1] 李文艳[1] 周智慧[1] 

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225009

出　　处：《扬州大学学报（农业与生命科学版）》2008年第3期80-83,共4页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：苏州市农业产业化开发项目(ZN0210)

摘　　要：通过单因素试验,筛选出最佳防腐效果的防腐剂,再通过正交试验,将乳酸链球菌素、乳酸钠、山梨酸钾混合加入到常熟叫花鸡的腹腔填料中,通过对常温下不同贮藏时间的常熟叫花鸡腹腔填料中菌落总数测定和感官分析,研究复合型防腐剂对常熟叫花鸡填料的防腐作用,以探讨常熟叫花鸡常温下的保鲜技术。结果表明:常熟叫花鸡填料中乳酸链球菌素、山梨酸钾、乳酸钠添加量分别为0.15、0.18、0.10 g.k-g 1时,常温下保质期由原来的2 d延长至5 d。以乳酸链球菌素为主的复合型防腐剂联合其他防腐剂的抑菌效果明显大于单一抑菌效果。We studied the fresh-keeping techniques in Changshu Jiaohua-chicken in this paper.First,we studied the effects of single type preservation in Changshu Jiaohua-chicken,selected the best preservation.Then nisin,sodium lactate and potassium sorbate were used through cross-linking test,the effects of multiple type preservation were studied by measuring the amount of microorganism and organoleptic investigation at different storage time.The results showed that： the shelf-life of Changshu Jiaohua-chicken could be prolonged when 0.10 g·kg^-1 nisin,0.15 g·kg^-1 sodium lactate and 0.18 g·kg^-1 potassium sorbate were used as multiple type preservation.The shelf-life could be prolonged from 2 d to 5 d at room temperature.The effect of multiple type preservative was obviously better than single type preservation.

关 键 词：常熟叫花鸡 常温 保鲜技术 

分 类 号：TS205.9[轻工技术与工程—食品科学]