复合天然保鲜剂对冷却鸡肉的保鲜效果  

Effect of Compound Natural Preservative on Chilled Chicken

作　　者：章薇[1] 汪爱民[2] 熊国远[1] 吴娟[1] 

机构地区：[1]安徽省农业科学院畜牧兽医研究所,安徽合肥230031 [2]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2011年第6期283-287,共5页Food Science

基　　金：安徽省科技攻关计划项目(08010302084);合肥市重大科技专项(2008-3001)

摘　　要：采用Nisin、茶多酚、香辛料提取物、VC等组成的复合天然保鲜剂对冷却鸡肉进行浸渍,并于4℃保鲜冷藏,通过L16(44)正交试验,以微生物菌落总数、TBARS为指标进行考察,从而确定最佳的保鲜剂组合为乳酸链球菌肽0.025%、茶多酚0.05%、香辛料提取物2.0%、VC含量0.02%;再通过微生物总数、感官评分、水分损失,TVB-N及TEARS等指标进行综合评价,最佳组第7天时,lg(CFU/g)仅达到4.21,感官评分为9分,TVB-N仅为7.57mg/100g,TBARS值为0.229mg/mL,直到第22天各测试指标过lg(CFU/g)、感官评分、TVB-N值及TEARS等分别为6.07、5.8、30.54mg/100g和0.693mg/mL,第21天则还在国家标准之内,因此确定最佳组合保鲜剂组的保鲜期为21d。Chilled chicken was subjected to immersion treatment with a compound natural preservative composed of Nisin,tea polyphenols,spice extract and vitamin C and then chill storage at 4 ℃.On the basis of total microorganism counts and TBARS in treated chicken,the optimal compound preservative formula was determined by orthogonal array design to consist of 0.025% Nisin,0.05% tea polyphenols,2.0% spice extract and 0.02% vitamin C.The total viable count,sensory score,TVB-N and TBARS of preservative-treated chicken were 4.21 lg（CFU/g）,9,7.57 mg/100 g and 0.229 mg/mL on the 7th day of storage;and 6.07,5.8,30.54 mg/100 g and 0.693 mg/mL on the 22nd days of storage,respectively.Every index on the 21st day of storage was in the ranges allowed by national standards.Therefore,the shelf life time of chicken treated by optimal compound natural preservative is 21 days.

关 键 词：冷却鸡肉 香辛料提取物 复合天然保鲜剂 乳酸链球菌肽 正交试验 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程] TS205.9[轻工技术与工程—食品科学与工程]