四种保鲜剂处理对冷却鸭肉保鲜效果的研究  

Fresh-keeping Effects of Four Preservatives on Chilled Duck Meat

作　　者：李超[1] 

机构地区：[1]徐州工程学院食品工程学院,江苏徐州221008

出　　处：《肉类研究》2011年第2期17-20,共4页Meat Research

基　　金：徐州市科技发展基金计划项目(XF10C003)

摘　　要：研究4种保鲜剂对延长冷却鸭肉保质期的影响。4种保鲜剂分别为:保鲜剂1:大豆蛋白20g/L、苯甲酸钠10g/L、CaCl2 0.5g/L、甘油5g/L和单甘酯5g/L;保鲜剂2:壳聚糖10g/L和醋酸10g/L;保鲜剂3:大豆蛋白10g/L、壳聚糖5g/L、甘油5g/L、单甘酯5g/L和醋酸5g/L;保鲜剂4:过40目筛白豆蔻粉末2g和250mL 80%乙醇溶液。并对这4种保鲜剂处理的鸭肉进行感官评价,测定p H值、TVB-N值以及汁液流失率。结果表明:过40目筛白豆蔻粉末2g和250mL 80%乙醇溶液,50℃提取24h,过滤制备成的第4种保鲜剂效果较好;采用该保鲜剂保鲜冷却鸭肉15d,菌落总数的常用对数值为5.49 lg(CFU/g)、对照样为6.20 lg(CFU/g),保鲜样汁液流失率为5.85%、对照样11.33%,保鲜样pH6.54、对照样pH7.13,保鲜样TVB-N值为15.4mg/100g、对照样30.8mg/100g,从而延长冷却鸭肉保质期。The objective of the present study was the evaluation of effects of four preservative formulas on extending the shelf life of chilled duck meat. Preservative No. 1 was composed of soybean protein 20 g/L, sodium benzoate 10 g/L, CaCh 0.5 g/L, glycerol 5 g/L, and monoglyceride 5 g/L, preservative No. 2 was composed of chitosan 10 g/L and acetic acid 10 g/L, preservative No. 3 was composed of soybean protein 10 g/L, chitosan 5 g/L, glycerol 5 g/L, monoglyceride 5 g/L and acetic acid 5 g/L, and preservative No. 4 was prepared from 2 g of Fructus Amomi Rotundus powder and 250 mL of 80% ethanol. Duck meat samples were treated by the above four preservative for 1 min, followed by storage at --4 ~C, and sensory evaluation and determination of pH, volatile basic nitrogen（TVB-N） and juice loss rate of four treated meat samples were carried out during the storage. The results showed that preservative No. 4 prepared by sieving of Fructus Amomi Rotundus powder through a 40-mesh sieve, 24 h extraction at 50 ~C and filtration provided optimal fresh-keeping effect among four preservatives. After 15 days of storage at --4 ~C, total bacterial counts of 5.49 lg （CFU/g） and 6.20 lg （CFU/g）, juice loss rates of 5.85% and 11.33%, pH values of 6.54 and 7.13 and TVB-N values of 15.4 mg/100 g and 30.8 mg/100 g were observed for duck meat treated with the preservative and the control sample （without receiving any fresh-keeping treatment）, respectively. These findings demonstrated that preservative No. 4 could remarkably prolong the shelf life of chilled duck meat.

关 键 词：冷却鸭肉 保鲜剂 感官评分 细菌总数 pH值 挥发性盐基氮(TVB-N) 汁液流失率 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]