壳聚糖、姜紫苏提取液涂膜应用于烤制兔腿保鲜  

Effects of Coated Chitosan,Aqueous Extract of Ginger and Perilla Frutescens on Shelf Life of Roasted Rabbit Legs

作　　者：许念尔 徐大伦[1] 张后程[2] 陈嘉琪[1] 羊欢欢 王金凤 张进杰[1] 

机构地区：[1]宁波大学海洋学院,浙江宁波315211 [2]宁波大学理学院,浙江宁波315211 [3]浙江双凤食品有限公司,浙江温州325300

出　　处：《食品与生物技术学报》2016年第8期815-822,共8页Journal of Food Science and Biotechnology

基　　金：国家"十二五"科技支撑计划项目(2014BAD04B01);浙江省公益性项目(2013C32109)

摘　　要：研究了天然保鲜剂壳聚糖与姜紫苏混合提取液维持烤兔腿品质和延长其货架期的作用效果。分别以不同质量浓度壳聚糖(Ch 0.5 g/d L,Ch 1 g/d L)、不同体积分数姜紫苏提取液(Gp5%,Gp 10%)和两者的复配保鲜液(Mix1:Ch 1 g/d L+Gp 10%(体积分数),Mix2:Ch 0.5 g/d L+Gp5%(体积分数))浸泡涂膜处理烤制兔腿,并检测4℃冷藏烤兔腿16 d贮藏期内的p H值、TVB-N值、POV值、TBA值、菌落总数和感官评分的动态变化。结果表明,经保鲜剂涂膜处理的烤兔腿在储藏期间的p H值、TVB-N值、POV值、TBA值、菌落总数均较对照组低;壳聚糖具有比姜紫苏提取液更优的抗菌作用,而姜紫苏提取液具有比壳聚糖更强的抗氧化作用和对烤兔腿色泽的保护作用;壳聚糖和姜紫苏提取液的复配在抗菌和抗氧化性能上具有协同作用,且浓度越高抗菌及抗氧化效果越优;但高浓度复配保鲜液Mix1使样品气味可接受性稍有降低。复配保鲜液Mix2可延长烤兔腿的保鲜期至第16天,且烤兔腿具有较好的气味品质。Effects of coatings containing 1 % or 0.5% chitosan （Ch）, 10% or 5 % aqueous extract of ginger and Perilla frutescens （Perilla frutescens （L.） Britt.） （Gp） and their composite solutions （Mixl ： 1% Ch ＋ 10% Gp,Mix2：0.5% Ch ＋ 5 % Gp） on quality and shelf life of roasted rabbit legs were evaluated. Results showed that Ch and/or Gp treatments retarded the increase of pH,total volatile basic nitrogen,peroxide value,2-thiobarbituric acid and total bacterial counts in legs stored at 4 ℃ during 16 days. Ch treatments had stronger antibacterial activities but weaker antioxidant effects than Gp. Synergistic actions for composite treatments were observed but the high concentration of composite solution Mixl had adverse effect on odor and overall acceptance.Considering the comprehensive effects of antioxidation,antibacteria and sensory quality,Mix2 ,the diluted solution of Mix 1, could thus be a natural promising preservative for the roasted rabbit legs, which could extend the shelf life to 16 days.

关 键 词：烤兔腿 壳聚糖 姜紫苏提取液 涂膜处理 货架期 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]