肉类研究2024，Vol.38Issue(5)：36-43,8.DOI:10.7506/rlyj1001-8123-20231108-099
复配天然保鲜剂对鸭肉保鲜效果的影响
Effect of Natural Preservative Combinations on the Preservation of Duck Meat
摘要
Abstract
In order to improve the quality of duck meat products,extend the shelf life and meet people's demand for delicious and safe food,four preservatives,namely chitosan,tea polyphenol,lysozyme and nisin,were selected for the coating treatment of duck meat in this study.Their combinations were optimized using one-factor-at-a-time(OFAT)method and response surface methodology(RSM).The results showed that the shelf life of duck meat added with 1.12 g/100 mL chitosan,0.55 g/100 mL tea polyphenols,0.19 g/100 mL lysozyme,and 0.69 g/100 mL nisin was 12 days at 4℃,which was 7 days longer than that of control group.The total viable count was 5.810(lg(CFU/g))at the end of the shelf life.关键词
壳聚糖/茶多酚/溶菌酶/乳酸链球菌素/涂膜保鲜Key words
chitosan/tea polyphenols/lysozyme/nisin/coating preservation分类
轻工纺织引用本文复制引用
刘启超,黄得草,王华安,刘美玉,张利军..复配天然保鲜剂对鸭肉保鲜效果的影响[J].肉类研究,2024,38(5):36-43,8.基金项目
农业高质量发展关键共性技术攻关专项(21327103D) （21327103D）
