海藻酸钠可食性膜对酱卤鸡腿的保鲜效果  

Effect of sodium alginate-based edible coating on preservation of stewed chicken leg

作　　者：白艳红[1] 吴晓丽[1] 张相生[1,2] 赵电波[1] 牛苑文 蒋爱民[3] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,河南郑州450001 [2]河南大用实业有限公司,河南鹤壁410600 [3]华南农业大学食品学院,广东广州510642

出　　处：《郑州轻工业学院学报（自然科学版）》2015年第1期1-5,共5页Journal of Zhengzhou University of Light Industry:Natural Science

基　　金："十二五"国家科技支撑计划项目子课题(2014BAD04B07-02);河南省科技攻关计划项目(132102110056)

摘　　要：以抑菌率、失水率为评价指标,采用正交试验优化海藻酸钠可食性膜,并在15-20℃贮藏条件下对涂膜处理的酱卤鸡腿菌落总数、失水率进行了研究.结果表明,可食性膜最优配比为海藻酸钠20 g/L,氯化钙30 g/L,甘油30 g/L,涂膜处理对酱卤鸡腿的贮藏保鲜效果较好,能够降低失水率,延长货架期.The sodium alginate-based coating was optimized by the orthogonal design method based on inhi-bition rate and moisture loss rate,and the changes of microbial count and moisture loss rate of stewed chicken leg dealt with sodium alginate-based coating during storage at 15 -20℃were investigated.The re-sults showed the most optimal proportion of sodium alginate-based coating was sodium alginate 20 g/L,calci-um chloride 30 g/L,glycerin 30 g/L.The sodium alginate-based coating had better preservation effect to stewed chicken leg.It could reduce moisture loss rate,prolong storage time and enhance hygiene quality of food.

关 键 词：海藻酸钠 可食性膜 酱卤鸡腿 保鲜 

分 类 号：TS251.61[轻工技术与工程—农产品加工及贮藏工程]