食品科学2025，Vol.46Issue(11)：310-319,10.DOI:10.7506/spkx1002-6630-20241206-045
ε-聚赖氨酸-葡萄籽提取物-壳聚糖涂层对冷藏卤鸭的保鲜效果
Effect of ε-Polylysine-Grape Seed Extract-Chitosan Coating on Preserving the Quality of Refrigerated Marinated Duck
摘要
Abstract
Refrigerated marinated duck has a short storage period.In order to solve this problem,we prepared and characterized a functional chitosan-based coating with added ε-polylysine(ε-PL)as a natural bacteriostatic agent and grape seed extract(GSE)as an antioxidant.We then explored its effect on preserving the quality of refrigerated marinated duck.The results showed that functional coatings(CS-GSE,CS-ε-PL-GSE(a)and CS-ε-PL-GSE(b))had better antimicrobial activity,antioxidant activity and thermal stability than did pure CS coating.During the cold storage period,the functional coatings significantly reduced the total viable count(TVC),thiobarbituric acid(TBA)value,total volatile base nitrogen(TVB-N)content,pH,color difference(ΔE*),and shear force of marinated duck.Marinated duck treated with functional coating CS-ε-PL-GSE(b)was found to have the highest sensory score,showing the best preservation effect,and the storage period was extended from 3 to 7 days.关键词
ε-聚赖氨酸/葡萄籽提取物/天然功能涂层/冷藏卤鸭/保鲜Key words
ε-polylysine/grape seed extract/natural functional coating/refrigerated marinated duck/preservation分类
轻工纺织引用本文复制引用
高敬瑶,黄云,姜金辉,石柳,周志,熊光权,汪兰,吴文锦,陈朗,张鹏..ε-聚赖氨酸-葡萄籽提取物-壳聚糖涂层对冷藏卤鸭的保鲜效果[J].食品科学,2025,46(11):310-319,10.基金项目
2024年湖北省家禽及蛋制品产业链奖补资金项目 （）
2023年湖北省农业事业创新发展补助资金项目 （）
湖北小胡鸭横向项目"酱卤鸭保鲜包装技术研发" （）
