天然保鲜剂对冷鲜鸡肉保鲜效果的影响  

Refreshing effect of natural preservative on cold fresh chicken

作　　者：李春保 卢鹏[2] 王志耕[2] 

机构地区：[1]洽洽食品股份有限公司,安徽合肥230601 [2]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《肉类工业》2011年第4期36-39,共4页Meat Industry

摘　　要：通过测定pH值,TVB-N值,TBA值和菌落总数,比较研究了壳聚糖,纳他霉素,ε-聚赖氨酸三种天然生物保鲜剂对冷鲜鸡肉的保鲜效果。综合各指标得出:三种天然保鲜剂均具有一定保鲜效果,壳聚糖处理组的保鲜效果要明显优于纳他霉素和ε-聚赖氨酸处理组,其中1.0%壳聚糖处理组的抑菌保鲜效果最好,比不经处理的对照组将货架期延长6天。Through the test of colony form units,TVB-N,the TBA and the pH value during storage,the refreshing effects of three natural antistaling agents of Chitosan,Natamycin andε-polylysine on cold fresh chicken treatmeat were compared.The synthesis result showed that： three fresh-keeping agents had certain fresh-keeping effect when used separately,while the refreshing effect of Chitosan on treatment＇s chicken group was better than the Natamycin andε-polylysine group,and 1.0% Chitosan on treatment＇s chicken group was the best,which could extend the shelf-life six days than non-treated group.

关 键 词：冷鲜鸡肉 保鲜 壳聚糖 纳他霉素 Ε-聚赖氨酸 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]