复配天然保鲜剂对鸭肉保鲜效果的影响OA北大核心CSTPCD
Effect of Natural Preservative Combinations on the Preservation of Duck Meat
为提高鸭肉产品的质量和延长保鲜期,满足人们对美味和安全食品的需求,选取壳聚糖、茶多酚、溶菌酶和乳酸链球菌素4 种保鲜剂对鸭肉进行涂膜处理,采用单因素试验和响应面分析法,对4 种保鲜剂的复配添加量进行优化.结果表明:添加1.12 g/100 mL壳聚糖、0.55 g/100 mL茶多酚、0.19 g/100 mL溶菌酶和0.69 g/100 mL乳酸链球菌素条件下,4℃冷藏鸭肉保鲜期为12 d,菌落总数为5.810(lg(CFU/g)),低于国家标准,保鲜期比对照组延长7d.
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.
刘启超;黄得草;王华安;刘美玉;张利军
河北工程大学生命科学与食品工程学院,河北 邯郸 056038||河北工程大学 邯郸市天然产物与功能性食品开发重点实验室,河北 邯郸 056038河北工程大学生命科学与食品工程学院,河北 邯郸 056038河北争创食品有限公司,河北 邢台 054001
轻工业
壳聚糖茶多酚溶菌酶乳酸链球菌素涂膜保鲜
chitosantea polyphenolslysozymenisincoating preservation
《肉类研究》 2024 (005)
36-43 / 8
农业高质量发展关键共性技术攻关专项(21327103D)
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