两种保鲜液对冷鲜鸭胸肉品质的影响  

Effects of two preservatives on quality of chilled duck breast meat

作　　者：张志强[1] 孙杨赢[1] 潘道东[1,2] 汪蕾[1] 邵兴锋[1] 杨雪松[1] 

机构地区：[1]宁波大学浙江省动物蛋白食品精深加工技术重点实验室,浙江宁波315211 [2]南京师范大学食品科学与营养系,江苏南京210097

出　　处：《食品工业科技》2016年第18期324-328,335,共6页Science and Technology of Food Industry

基　　金：国家科技部星火计划项目(2014GA701052);浙江省重大科技专项重大农业项目(2014C02020);宁波大学人才工程项目(ZX2013000783)

摘　　要：冷鲜鸭胸肉易腐败变质,延长冷鲜鸭胸肉的保质期具有重要意义。本文以菌落总数、大肠菌群为微生物指标,结合高铁肌红蛋白(Met Mb)含量、硫代巴比妥酸(TBA)值、挥发性盐基氮(TVB-N)、p H及感官评价,研究冷藏期间不同保鲜液(浸泡30 s)对冷鲜鸭胸肉的品质的影响。结果表明:与保鲜液1%三聚磷酸钠相比,复合保鲜液1%异抗坏血酸钠+1%乙酸组更能延缓冷鲜鸭胸肉冷藏过程中菌落总数、大肠菌群、Met Mb含量、TBA值、TVB-N值以及p H的增加(p<0.05),当贮藏达到9 d时,Met Mb含量是26.209%、TBA值是0.402 mg MDA·kg-1、TVB-N值是12.60 mg/100 g以及p H是6.18,菌落总数和大肠菌群在6 lg cfu·g-1左右,使冷鲜鸭胸肉贮藏品质得到有效保持。研究结果表明复合保鲜液1%异抗坏血酸钠+1%乙酸组可以使冰鲜鸭胸肉贮藏9 d左右,为冷鲜鸭胸肉保鲜新技术的开发提供一定的参考依据。Extending the shelf life of easily spoiled meat such as chilled duck breast meat is of great significant. In this research,the effects of preservatives（soak for 30 s）on the quality of duck breast meat such as total bacterial count, coliform microorganisms indicators, combined with metmyoglobin （MetMb）content, thiobarbituric acid （TBA） value, total volatile basic nitrogen （TVB-N）values, pH and sensory evaluation.The results showed that sodium erythorbate and acetic acid solution （ 1% ） was able to significantly （ p 〈 0.05） delay total bacterial count, coliform, MetMb content, TBA values, TVB- N values and pH which were 26.209%, 0.402 mgMDA· kg -1, 12.60 mg/100 g,6.18,the total number of colonies and coliform microorganisms in 6 lg cfu·g-1 indicating the cold storage quality fresh duck breast was effectively maintained.The results showed that sodium erythorbate and acetic acid solution （1%） could make chilled duck breast meat storage about 9 d, for the chilled duck breast meat preservative provide certain reference basis for the development of new technology.

关 键 词：冷鲜鸭胸肉 三聚磷酸钠 乙酸 异抗坏血酸钠 保鲜液 

分 类 号：TS205.9[轻工技术与工程—食品科学]