复合保鲜剂对分割生鲜鸡肉保鲜效果的优化  

Effect of biochemistry compound preservatives on fresh chicken quality

作　　者：王艳芳[1] 郑华[1,2] 林捷[1,2] 陈思敏[1] 游影中 田雅清 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]华南家禽疫病防控与产品安全协同创新中心,广东广州510000 [3]广州市江丰实业股份有限公司,广东广州510450

出　　处：《食品工业科技》2015年第13期271-274,281,共5页Science and Technology of Food Industry

基　　金：国家级星火计划项目(2011GA780069)

摘　　要：为了提高熟化肉鸡的保质期,以对生鲜鸡肉中的常见致病菌（志贺氏菌、沙门氏菌和金黄色葡萄球菌）和腐败菌（假单胞菌）的抑菌圈大小作为评价指标,通过单因素和L9（34）正交实验,确定复合保鲜剂的最佳配比为Nisin浓度为0.03%,双乙酸钠浓度为0.25%,虾壳提取液浓度为0.3%。经复合保鲜剂处理的鸡肉,感官评分、蒸煮损失、离心损失率、挥发性盐基氮（TVB-N）值和菌落总数的实验结果均优于空白对照组和化学保鲜组（山梨酸钾和脱氢醋酸钠）,在4℃冷藏条件下能使鸡肉的保质期比对照延长5~6d,比化学保鲜剂延长3~4d。In order to improve the shelf-life of the aging broilers, the size of inhibition zone of raw broiler common pathogens（ Shigella, Salmonella, and Staphylococcus aureus） and spoilage bacteria （Pseudomonas） was as the evaluation index.By using single factor experiment and L9 （34） orthogonal experiment, the best concentrations of nisin,sodium diacetate, and the shrimp shell extract were as follows 0.03% ,0.25% ,0.3%.The results of sensory scores,cooking loss, centrifugal Ioss,TVB-N and total bacterial count of chicken treated by the compound preservatives were better than the control group and the chemical preservation group （ potassium sorbate and sodium acetate dehydrogenation）.The shelf-life of chicken treated by the compound preservatives could be extended more 5-6d than the control group and more 3 -4d than the chemical preservation group under 4℃ refrigerated storage.

关 键 词：鸡肉 复合保鲜剂 品质 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]