不同含量壳聚糖和甘草抗氧化剂对冷藏鸭肉皮肤色泽及表面微生物数量的影响  

Effects of Chitosan and Licorice Antioxidants on Skin Color of Duck Meat Refrigerated and the Number of Micro-Organisms on the Surface

作　　者：韦彩妙 廖晓光 黄英飞 周丰 廖玉英 周志扬 WEI Caimiao;LIAO Xiaoguang;HUANG Yingfei;ZHOU Feng;LIAO Yuying;ZHOU Zhiyang(Guangxi Huaxing Food Group Co.,Ltd.,Nanning 530001,China;Guangxi Institute of Animal Husbandry,Nanning 530001,China)

机构地区：[1]广西华兴食品集团有限公司,广西南宁530001 [2]广西畜牧研究所,广西南宁530001

出　　处：《食品科技》2020年第7期280-285,共6页Food Science and Technology

基　　金：广西科技重大专项(桂科AA16380015)。

摘　　要：鸭肉皮肤色泽是鸭肉产品感官品质的重要组成部分,鸭皮在贮存期间色泽变化是皮肤自身氧化还原反应、酶促反应与微生物降解共同作用的结果。壳聚糖以及甘草抗氧化剂可以与呈色物质形成氧合竞争关系,且有效地抑制鸭皮表面微生物生长,可以在一定程度上缓解鸭皮红度值a^*与亮度值L^*的降低,以及黄度值b^*的上升,有利于保持鸭皮的感官品质和安全性。结果表明:添加1%~2%壳聚糖或者0.01%甘草抗氧化剂具有较好保持鸭肉皮肤红度的效果;添加一定含量的壳聚糖或者甘草抗氧化剂均能在一定程度上延缓黄度值b^*的上升,且对鸭皮亮度值L^*的下降有一定的减缓作用;加入3%壳聚糖或者0.02%~0.03%甘草抗氧化剂均可以有效地降低鸭肉皮肤在贮藏过程中表面菌落总数。The skin color of duck meat is an important aspect of the quality of duck meat products.The color change of duck skin during storage is the product of redox reaction,enzymatic reaction and microbial degradation.Chitosan and licorice antioxidants can form an oxygenated competitive relationship with colored substances,and effectively inhibit the growth of microorganisms on the surface of duck skin,which can alleviate the reduction of the red value a^*of duck skin and the brightness value L^*to a certain extent,and the rise of the yellow value b^*,helps to maintain the sensory quality and safety of duck skin.The tests showed that:adding 1%to 2%chitosan or 0.01%licorice antioxidants has the effect of maintaining the skin redness of duck skin.Adding a certain amount of chitosan or licorice antioxidants can delay the rise of the yellow value b^*to a certain extent and have a certain slowing effect on the decrease of the brightness value L^*of the duck skin.Adding 3%chitosan or 0.02%to 0.03%licorice antioxidants can effectively reduce the total surface colonies of duck skin during storage.

关 键 词：鸭皮 壳聚糖 甘草抗氧化剂 色泽 表面菌落总数 

分 类 号：TS202.3[轻工技术与工程—食品科学]