联合保鲜体系在冷鲜鸭肉中的评价与应用  

Evaluation and application of joint preservation system in cold fresh duck meat

作　　者：郑梦林[1] 刘明芹[1] 王宏勋[1,2] 侯温甫[1,2] 闵婷[1] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]湖北省生鲜食品工程技术研究中心,湖北武汉430023

出　　处：《食品工业科技》2015年第16期313-318,共6页Science and Technology of Food Industry

基　　金：湖北省科技支撑计划公益性科技研究类项目(2014BBB012)

摘　　要：为抑制冷鲜肉被微生物污染而腐败变质,目前普遍认为将不同的保鲜方式进行有效的联合对冷鲜肉的保鲜更有效。以菌落总数、肠杆菌数、p H、TVB-N值为指标,比较真空联合乙酸、真空联合曲酸、真空联合乙酸和曲酸、气调联合乙酸、气调联合曲酸、气调联合乙酸和曲酸6种体系对冷鲜鸭肉的保鲜效果。结果表明,真空包装联合乙酸、气调包装联合曲酸两种保鲜体系保鲜效果均较好,能够将冷鲜鸭肉货架期从6 d延长到12 d,选择气调联合曲酸处理不同的冷鲜分割鸭制品,胸脯肉、小胸肉、鸭全腿、鸭脖、鸭翅在4℃的货架期有所延长。The microorganisms in cold meat could make the cold meat to gone bad,now it was generally accepted that it was more effective for extension of the shelf-life of cold fresh meat by combining different preservation methods effectively. In this paper,based on the total numbers of bacteria,Enterbacteria number, the value of pH and TVB-N,the preservation effect of 6 kinds of preservation systems on the cold duck, including vacuum combined with acetate,vacuum combined with kojic acid,vacuum combined with acetate and kojic acid. Modified atmosphere packaging（MAP） combined with acetate acid,MAP combined with kojic acid,MAP combined with acetate and kojic acid,were compared. The results showed that vacuum combined with acetate and that MAP combined with kojic acid could extend the shelf-life of cold duck from 6 days to 12 days. Chose the MAP combined with kojic acid was applied for the preservation of cold fresh duck division products, including duck breast,tenderloin ,whole duck leg ,duck neck,duck wing. The result indicated that this preservation method showed a good effect on the five chilled duck division products,the shelf-life of which was longer in 4 ℃, respectively.

关 键 词：联合 保鲜体系 冷鲜鸭肉 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]