生物保鲜剂对气调包装盐水鹅制品品质的影响研究  

Stndy on the Effect of Biological Preservatives on the Quality of Modified Atmosphere Packaged Salted Goose Products

作　　者：曾玉祥 沈海军 曹仲文 ZENG Yu-xiang;SHEN Hai-jun;CAO Zhong-wen(School Point of Yangzhou Tourism and Business School,Jiangsu Union Technical Institute,Yangzhou 225001,China;Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance,Ministry of Culture and Tourism,Yangzhou 225127,China;School of Tourism and Cuisine,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]江苏联合职业技术学院扬州旅游商贸学校办学点,江苏扬州225001 [2]中餐非遗技艺传承文化和旅游部重点实验室,江苏扬州225127 [3]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《中国调味品》2024年第4期186-191,共6页China Condiment

基　　金：教育部人文社会科学研究一般项目(17YJAZH006);四川省高等学校重点实验室开放基金项目(PRKX201911)。

摘　　要：针对地方特色美食扬州盐水鹅易腐性高、不耐保藏的现状,研究复合生物保鲜剂对气调包装盐水鹅制品品质的影响。在4℃的条件下对N_2气调包装盐水鹅做破坏性试验,分离鉴定其残存的微生物菌群,检测出的代表性菌株有荧光假单胞菌、产气肠杆菌、消化乳杆菌、热杀索丝菌和腐生葡萄球菌。以Nisin(乳酸链球菌素)、壳聚糖(chitosan)、丁香提取物(clove extract)3种生物保鲜剂为指标进行单因素抑菌试验,根据单因素试验结果,对3种保鲜剂进行复配试验,经Box-Behnken design(BBD)与响应面优化,测其TVB-N值。结果表明,最优复合保鲜剂组合为Nisin 0.03%+壳聚糖0.42%+丁香提取物2.40%,曲面极值点TVB-N最小值为12.47 mg/100 g。该试验为气调包装盐水鹅制品保鲜技术的应用研究提供了理论基础。In response to the high perishability and poor storage resistance of Yangzhou salted goose,a local specialty food,the effect of composite biological preservatives on the quality of modified atmosphere packaged salted goose products is studied.Destructive test is conducted on N 2 modified atmosphere packaged salted goose under 4℃conditions,and residual microbial groups are isolated and identified.The representative strains are Pseudomonas fluorescens,Enterobacter aerogenes,Lactobacillus alimentarius,Brochothrix thermosphacta and Staphylococcus sarophyticus.With three preservatives,namely Nisin,chitosan and clove extract,as the indexes,single factor antibacterial test is carried out.Based on the single factor test results,composite test is conducted on the three preservatives,and through Box-Behnken design(BBD)and response surface optimization,TVB-N values are measured.The results show that the optimal composite preservative combination is Nisin 0.03%+chitosan 0.42%+clove extract 2.40%,and the minimum TVB-N value of the surface extreme point is 12.47 mg/100 g.This test has provided a theoretical basis for the application and study of preservation techniques for modified atmosphere packaged salted goose products.

关 键 词：盐水鹅 气调包装 腐败菌 复合保鲜剂 

分 类 号：TS206.1[轻工技术与工程—食品科学]