乳酸菌/马铃薯淀粉复合膜在鸡脯肉保鲜中的研究  

Study on Lactic Acid Bacteria/Potato Starch Composite Film in Preservation of Chicken Breast

作　　者：姚沛琳 张凯迪 张新剑 崔菊菊 YAO Pei-lin;ZHANG Kai-di;ZHANG Xin-jian;CUI Ju-ju(Suzhou University,Suzhou 234000,Anhui,China)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000

出　　处：《兰州文理学院学报（自然科学版）》2020年第3期43-47,共5页Journal of Lanzhou University of Arts and Science(Natural Sciences)

基　　金：国家级大学生创新创业训练计划项目(201910379048);宿州学院大学生科研项目(KYLXYBXM19-098)。

摘　　要：采用包裹法处理冷却鸡肉,在(4.0±0.5)℃条件下冷藏,分别测定第2,4,6和8 d的汁液流失率、总胆汁酸、挥发性盐基氮、菌落总数、pH和感官指标,研究了含植物乳杆菌7-1的马铃薯淀粉复合膜对新鲜鸡脯肉的保鲜效果.试验结果表明,添加植物乳杆菌7-1的马铃薯淀粉复合膜的保鲜效果较明显,可以有效地抑制细菌的生长,降低保藏过程中的汁液流失率、脂肪的氧化、挥发性盐基氮值、pH;用添加植物乳杆菌7-1的马铃薯淀粉复合膜可以保存鸡肉10 d以上,且在保藏过程中起到了一定的护色作用.而用不含乳酸菌的马铃薯淀粉复合膜可以保存鸡肉8天,用普通的保鲜膜仅能保存6 d.The purpose was to study the preservation of chilled chicken by potato starch compound film containing Lactobacillus plantarum 7-1.Chilled chicken was wrapped before storage at(4±0.5)℃,determined the juice loss rate,TBA,TVB-N,bacterial counts,pH and sensory index of day2,4,6,8 respectively.The results showed that the potato starch compound film containing Lactobacillus plantarum 7-1 had obvious preservation effect,by which the growth of bacteria could be effectively inhibited,the juice loss rate and fat oxidation were reduced,total volatile basic nitrogen and pH were lowered,a certain color protection was maintained during the preservation process,the chicken could be stored for more than 10 days.The chicken could be preserved for 8 days with potato starch composite film without lactobacillus,and only 6 days with common film.

关 键 词：乳酸菌 马铃薯淀粉 复合膜 鸡脯肉 保鲜 

分 类 号：TS201.3[轻工技术与工程—食品科学]