延长软包装熏味鸭翅保质期的方法研究  

Research on the Extension of Shelf Life for the Flexible Packaging of Smoked Duck Wings

作　　者：刘加聪 刘光明[1] 张其标[1] 杨秋明[1] 罗志煌 张懿 

机构地区：[1]集美大学生物工程学院,福建厦门361021 [2]三明罗大胡子食品厂,福建三明365000 [3]福建吉星辐照科技有限公司,福建晋江362216

出　　处：《中国食品学报》2017年第1期193-200,共8页Journal of Chinese Institute Of Food Science and Technology

摘　　要：熏味鸭翅制品营养丰富、风味独特,为百姓所喜爱。然而该类产品存在易污染,保质期短,传统高温、高压处理对肉质破坏严重等不足。为此,通过分析熏味鸭翅产品的理化性质及贮藏特性,分离鉴定经巴氏杀菌处理的产品中残留的芽孢杆菌;然后结合栅栏技术,研究延长软包装熏味鸭翅保质期的方法。结果显示:熏味鸭翅于复合保藏剂(0.1%Nisin、0.3%茶多酚和1.0%柠檬酸)中浸泡5 min,经75℃干燥15 min后进行铝箔真空包装,于95℃水浴杀菌30 min或8~10 kGy剂量辐照处理,产品的保质期可达到3个月以上。结论:本文建立的复合保藏剂结合后杀菌处理,可显著延长软包装熏味鸭翅产品的保质期。Smoked duck wings have become one of the most favorite foods of the people,with its rich nutrition,unique flavor.However,this product is susceptible to microbial contamination,leading to the result of a shorter date of minimum durability.Although the traditional preservation technology which contains the technology of high temperature and pressure,the damage of the meat quality is severely serious.In this study,we analyzed the basic properties and preservation characteristics of the product,and we isolated and identified the pasteurized residues of bacillus.Then we completed the research on the extension of shelf life for the flexible packaging smoked duck wings,combined with the principle of fence technology.The experiments show that smoked duck wings should need an antiseptic preservative（0.1% Nisin,0.3% tea polyphenols and 1.0% citric acid） soaked 5 min,put it into the drier in 75 ℃/15 min,with foil wrapper and then sterilizing in a 95 ℃ water bath for 30 min or treatment of 8-10 kGy irradiation dose,can the date of minimum durability of the product be up to 3 months.The results showed that this paper established the composite preservatives combined with sterilization can prolong obviously the shelf life of flexible packaging smoked duck wings.

关 键 词：熏味鸭翅 保质期 复合保藏剂 水浴杀菌 辐照 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]