香辛料提取物对低盐酱卤鸡肉保鲜效果研究  

Preservation effect of spices extract on salt-reduced sauced chicken

作　　者：刘晓柳 赵士豪[1,2,3] 李树立 高志鑫[1] 魏青柳 LIU Xiaoliu;ZHAO Shihao;LI Shuli;GAO Zhixin;WEI Qingliu(School of Bioscience and Engineering,Hebei University of Economics and Business,Shijiazhuang 050061,China;Hebei Poultry Deep Processing Technology Innovation Center,Shijiazhuang 050061,China;School of Graduate,Hebei University of Economics and Business,Shijiazhuang 050061,China)

机构地区：[1]河北经贸大学生物科学与工程学院,石家庄050061 [2]河北省禽肉深加工技术创新中心,石家庄050061 [3]河北经贸大学研究生学院,石家庄050061

出　　处：《东北农业大学学报》2022年第1期35-44,共10页Journal of Northeast Agricultural University

基　　金：河北省禽肉深加工技术创新中心建设补助经费项目(207790537H);河北省禽肉深加工技术创新中心绩效后补助经费项目(20567656H);石家庄市科学研究与发展计划(201170302A);河北经贸大学校内科研基金项目(2019YB07)。

摘　　要：从丁香、白芷、青花椒、红花椒、迷迭香和百里香中选取天然保鲜剂,通过测定抑菌圈直径和最小抑菌浓度(MIC)确定具有抑菌效果香辛料提取物为白芷、丁香和迷迭香醇提液。结果表明,响应面分析得最优化配方为丁香醇提液0.02 g·mL^(-1)、白芷醇提液0.05 g·mL^(-1)和迷迭香醇提液0.15 g·mL^(-1),其可延缓TVB-N上升,贮藏第10天总菌落数较对照组降低0.41 lg(CFU·g^(-1))。利用高通量测序技术分析贮藏期内细菌群落多样性,结果显示气球菌属(Aerococcus)为导致低盐酱卤鸡肉腐败绝对优势菌属,取样后期可达到属水平菌群相对丰度99%,而复配香辛料提取物添加可维持菌群种类及相对丰度稳定,抑制优势腐败菌增殖,延长产品货架期。In this study,water and alcohol extracts of clove,angelica dahurica,green prickleyash,red prickleyash,rosemary and thyme were chosen as candidates,and their preservative effects on marinated chicken with low salt sauce were investigated through inhibition zone and the minimal inhibitory concentration.The results revealed that the alcohol extracts of angelica dahurica,clove and rosemary sweet showed measurable bacteriostatic effect than those of the others.The optimal com pound formula of butyl alcohol extract 0.02 g·mL^(-1),angelica alcohol extract 0.05 g·mL^(-1) and rosemary alcohol extract 0.15 g·mL^(-1) was got by response surface experiments.The TVB-N of the salt-reduced sauced chicken socked by the optimal compound spices extract showed a gentle upward trend,and the total number of colonies decreased by 0.41 lg(CFU·g^(-1)).Finally,the high-throughput sequencing and bacterial community diversity analysis indicated that the genera Aerococcus was the absolute dominant bacterium leading to the spoilage of salt-reduced sauced chicken,and the relative abundance at the genus level could reach 99%in the later sampling period.The addition of compound spices extract could maintain the stability of the species and relative abundance of bacteria,inhibited the proliferation of dominant spoilage bacteria and prolonged the shelf life of products.

关 键 词：天然保鲜剂 香辛料 低盐酱卤鸡肉 细菌群落多样性 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]