天然保鲜剂对预调理冷却黑椒鸭肉的保鲜效果  

Fresh-keeping Effect of Natural Preservatives on Preprocessed Refrigerated Black Pepper Duck

作　　者：池福敏[1] 李诚[1] 辛松林[2] 肖岚[2] 付刚[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]四川烹饪高等专科学校食品科学系,四川成都610072

出　　处：《食品研究与开发》2011年第11期139-143,共5页Food Research and Development

基　　金：四川省科技支撑计划项目(2010NZ0044);四川省教育厅青年基金项目(09ZB057);肉类加工四川省重点实验室科研项目(10R06)

摘　　要：为延长预调理冷却黑胡椒鸭肉的保存期,通过单因素试验和三因素二次回归正交旋转组合设计实验,从乳酸钠、Nisin、竹叶提取物及纳他霉素中筛选出对预调理冷却鸭肉效果较好的天然复合保鲜剂。结果表明,对预调理冷却黑胡椒鸭肉保鲜效果较好的3种保鲜剂为乳酸钠、Nisin与竹叶提取物;正交试验结果表明,复合保鲜剂的最佳水平组合为:乳酸钠2.75%、Nisin 0.032%、竹叶提取物0.012%,对预调理冷却黑胡椒鸭肉的的保存期可达18 d。The objective of this study was to find the natural compound preservatives which could prolong the storage life of preprocessed refrigerated black pepper duck,natural preservatives which have better fresh-keeping effect were selected from sodium lactate,Nisin,bamboo leaf extracts and natamycin through the single factorial experiment and quadratic regression rotatable orthogonal design experiment with three factors.The results indicated that sodium lactate,Nisin and bamboo leaf extracts have better effect on the preprocessed chilled black pepper duck;the results of the quadratic regression rotatable orthogonal design experiment indicated that the optimum percentages of the compound preservatives were 2.75 % sodium lactate,0.032 % Nisin,0.012 % bamboo leaf extracts,and the shelf life of the preprocessed refrigerated black pepper duck can be extended to 18 days by using it.

关 键 词：预调理 冷却鸭肉 乳酸钠 乳酸链球菌素 竹叶提取物 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]