地方风味卤鸭掌辐照综合保鲜技术  

Combining preservation of stewed duck feet with local flavor by irradiation and preservatives

作　　者：肖欢[1] 韩燕[1] 翟建青[1] 陈以博[1] 叶浩[1] 盖玉芳[1] 汪兴海[1] 曹宏[1] 

机构地区：[1]江苏里下河地区农业科学研究所,江苏扬州225007

出　　处：《江苏农业学报》2017年第3期674-682,共9页Jiangsu Journal of Agricultural Sciences

基　　金：国家科技支撑计划项目(2014BAA0305);农业部公益性行业(农业)科研专项(201103007);江苏省农业科技自主创新基金项目[CX(15)1009]

摘　　要：为探究辐照处理与保鲜剂对卤鸭掌的联合保鲜作用,采用传统细菌分离培养法和16S r DNA菌群分析法确定卤鸭掌优势腐败菌菌群结构,设计乳酸链球菌素、山梨酸钾、双乙酸钠、脱氢乙酸钠、辐照5个因素,每个因素4水平的正交试验,采用4种剂量对卤鸭掌进行辐照处理,评定卤鸭掌香气、色泽、质地及口感感官性状。结果表明,卤鸭掌优势腐败菌由乳酸菌、葡萄球菌属、假单胞菌属、小球菌属、放线菌属、埃希氏菌属、丙酸杆菌属、水栖菌属、寡养单胞菌属、不动细菌属、贪铜菌属、金黄杆菌属、消化球菌属、考拉杆菌属组成。复配保鲜剂添加量(处理25 g卤鸭掌)最优组合为:2.5 mg乳酸链球菌素、0.2 mg山梨酸钾、30.0 mg双乙酸钠、2.5 mg脱氢乙酸钠。3 k Gy辐照剂量处理对卤鸭掌香气、色泽、质地及口感的影响最小。To explore the fresh-keeping effect of radiation and preservatives on stewed duck feet, a five-factor and four-level orthogonal test was designed. Five factors were set as nisin, potassium sorbate, sodium diacetate, sodium de-hydroacetate and irradiation, and four levels were four dosages. The aroma, color, texture and taste sensory traits of stewed duck feet was evaluated. The results showed the dominant spoilage bacteria of stewed duck feet was composed of Lactobacil-lus, Staphylococcus, Pseudomonas, Pediococcus, Actinomyces, Escherichia, Propionibacterium, Enhydrobacter, Stenotroph-omonas, Acinetobacter, Cupriavidus, Chryseobacterium, Peptococcus, Phascolarctobacterium. The optimum combination of compound preservatives （ for 25 g stewed duck feet） was 2. 5 mg nisin, 0. 2 mg potassium sorbate, 30. 0 mg sodium diace-tate, 2. 5 mg sodium dehydroacetate. The radiation dose of 3 kGy was favorable for presenting the best aroma, color, texture and taste of stewed duck feet.

关 键 词：卤鸭掌 保鲜 辐照 保鲜剂 

分 类 号：TS205.2[轻工技术与工程—食品科学]