不同保鲜剂对冷鲜鸭肉中肠杆菌抑菌特性研究  

Different antistaling agent of antibacterial properties for Enterobacter on cold fresh duck

作　　者：郑梦林[1] 刘明芹[1] 闵婷[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《食品科技》2015年第6期142-146,共5页Food Science and Technology

基　　金：湖北省科技支撑计划公益性科技研究类项目(2014BBB012)

摘　　要：肠杆菌是冷鲜鸭肉贮藏过程中增长较快的腐败菌,论文采用滤纸扩散法评价了50种保鲜剂对肠杆菌菌株的影响,采用全自动生长曲线测定仪研究了25种保鲜剂在液体体系下对肠杆菌菌株的抑制作用,通过12种保鲜剂分别作用于冷鲜鸭肉固体基质后肠杆菌的变化规律的研究发现乙酸和曲酸能很好地抑制肠杆菌的生长,同时保持感官特性良好。论文研究为冷鲜鸭肉的保鲜体系构建提供了一种新的途径,为冷鲜鸭肉的货架期延长提供了新方法,具有一定的理论与应用意义。Enterobacter is a faster-growing spoilage bacteria in the storage of chilled duck meat. In this paper, the effect of 50 kinds of preservatives on Enterobacter was evaluated by the filter paper dispersion method. Afterwards, the inhibition on the Enterobacter of 25 kinds of preservatives selected through the filter paper dispersion method was studied with the automatic growth curve determinator in the liquid system. And the the inhibition effect of 12 kinds of preservatives on Enterobacter was studied using the chilled duck meat meathod, which showed that acetic acid and kojic acid can inhibit effectively the growth of Enterobacter and maintained better sensory quality. Accordingly, the research hopefully provide a new way to build a preservation system and lengthen the shelf life of chilled duck meat.

关 键 词：冷鲜鸭肉 肠杆菌 抑菌 保鲜 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]