几种防腐方式对泡卤凤爪的保存期影响  

Effects of several kinds of antiseptic methods on the shelf life of bittern chicken claws

作　　者：唐臻睿 姚海棠 TANG ZhenRui;YAO Haitang

机构地区：[1]广西春江食品有限公司,广西南宁530313

出　　处：《肉类工业》2022年第6期28-28,29-31,共4页Meat Industry

摘　　要：在泡卤凤爪中添加复合防腐剂(双乙酸钠、脱氢乙酸钠、ε-聚赖氨酸)、生物保鲜酶(保鲜复合酶)、酸度调节剂(乳酸),测定各防腐方式下泡卤凤爪的微生物,探讨其对泡卤凤爪保存期的影响。结果表明:当卤汁酸度较高时(pH值5.5),并使用复合防腐剂、保鲜酶时,样品在37℃保温,不超过3周即胀袋,防腐效果均不理想;将酸度调节剂调卤汁至pH值为4.3以下,并添加复合防腐剂和保鲜酶协同防腐时,即乳酸8g+保鲜酶5g+(脱氢乙酸钠0.15g+双乙酸钠0.8g+ε-聚赖氨酸0.1g)防腐效果最佳,其次为添加复合防腐剂共同防腐,即乳酸8g+(脱氢乙酸钠0.15g+双乙酸钠0.8g+ε-聚赖氨酸0.1g)防腐效果也较好,此2种方式下的样品在37℃保温至6周时,外观仍然良好,菌落总数检测结果符合GB 2762-2017《食品安全国家标准食品中污染物限量》;因此复合防腐剂、生物保鲜酶、酸度调节剂协同使用,对延长产品保存期起到了相互协同和加强的作用;若每一种单独使用,则防腐效果不佳。The compound preservatives(sodium diacetate,sodium dehydroacetate,ε-polylysine),biological fresh-keeping enzyme(fresh-keeping compound enzyme)and acidity regulator(lactic acid)were added into bittern chicken claws,and the microorganisms of bittern chicken claws under various preservative methods were determined,and the effects of them on the shelf life of bittern chicken clawswere explored.The results showed that when the acidity of the brine was high(pH 5.5),and the compound preservative and preservative enzyme were used,the samples were kept warm at 37℃and the bags were expanded within 3 weeks,and the preservative effect was not ideal.When the acidity regulator was used to adjust the pH value of brine to below 4.3,and compound preservative and preservative enzyme were added for synergistic preservation,the antiseptic effect of 8 g lactic acid,5 g preservative enzyme and(0.15 g sodium dehydroacetate,0.8 g sodium diacetate and 0.1 gε-polylysine)was the best,followed by compound preservatives was added for common preservatives,the antiseptic effect of 8 g lactic acid and(0.15 g sodium dehydroacetate,0.8 g sodium diacetate and 0.1 gε-Polylysine)was also good.The samples prepared by these two ways were kept at 37℃for 6 weeks,their appearance was still good,and the test results of total bacterial count complied with GB 2762-2017"National Food Safety Sandard-Limits of Pollutants in Food".Therefore,the synergistic use of compound preservatives,biological preservative enzymes and acidity regulators had played a synergistic and reinforcing role in prolonging the shelf life of products.If each one was used alone,the antiseptic effect was not good.

关 键 词：泡卤凤爪 复合防腐剂 生物保鲜酶 酸度调节剂 保存期 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]