桑叶提取物-壳聚糖可食性涂膜对静宁烧鸡保鲜效果的研究OA北大核心CSTPCD

To extend the shelf life of Jingning roast chicken,a composite coating film was prepared using mulberry leaf extract as the active substance and chitosan as the film-forming matrix.The pH,total volatile basic nitrogen(TVB-N),thiobarbituric acid reactive sub-stances(TBARS),and total bacterial colonies were measured at day 0,the 3rd day,the 6th day,the 9th day,the 12th day,and the 15th day,and sensory evaluation was carried out.Results showed that the coating of 0.3％,0.5％,and 0.7％mulberry leaf extracts were all effective in delaying the deterioration of the quality of Jingning roast chicken,with the coating of 0.7％mulberry leaf extract having the best preservation effect.Compared to the control group,the 0.3％,0.5％,and 0.7％film coating treatment groups reduced the pH by 2.26％,3.08％and 3.57％,TBARS by 11.21％,20.56％,and 34.58％,and TVB-N by 7.59％,12.00％,and 25.59％,and sig-nificantly improved sensory scores(P＜0.05),in the Jingning roast chicken at 15-day storage,The total number of bacteria did not ex-ceed the national standard on the 12th day.If the total number of bacterial colonies and TVB-N specified in the national standard are com-bined as the criteria for evaluating the shelf life of Jingning roast chicken,the mulberry leaf extract chitosan coating can effectively extend the shelf life of Jingning roast chicken by 2-3 days.it can be seen that mulberry leaf extract chitosan coating can effectively extend the shelf life of Jingning roast chicken,and this study can provide theoretical support for the preservation of Jingning roast chicken.