摘要
[目的]筛选适用于香酥酱鸭生产的复合防腐剂配方。[方法]以酱鸭中细菌总数为评价指标,通过单因素试验筛选出防腐效果较好的防腐剂,再通过正交试验确定其最佳配方。[结果]在单因素试验中,2个贮藏期后处理组的细菌总数均低于对照组;3.00%双乙酸钠的防腐效果最优,0.30%山梨酸钾、0.40%EDTA-2Na和0.06%溶菌酶次之;纳他霉素的防腐效果略差于筛选出的4种防腐剂,甘氨酸和壳聚糖的防腐效果不佳。4种防腐剂的最佳配比为:双乙酸钠3.00%+溶菌酶0.05%+山梨酸钾0.30%+EDTA-2Na0.20%。正交试验结果表明,山梨酸钾对酱鸭防腐效果的影响最大,复配防腐剂的防腐效果明显好于单一防腐剂。在复合防腐验证试验中测得的酱鸭细菌总数和TVB-N含量分别为3.24×104cfu/g和2.90mg/100g。[结论]该试验筛选出的复配防腐剂能有效地抑制酱鸭中细菌总数和TVB-N值的上升。
[ Objective ] The research aimed to screen out compound preservative formula suitable for the production of crisp spiced duck. [ Method] With the total bacterial count in spiced duck as evaluation index, the preservatives with better antiseptic effect were screened out through single factor experiments and their optimum formula was ascertained through orthogonal experiment. [ Result ] In single factor experiments, the total bacterial counts of treatment groups were lower than that of control group after 2 storage periods ; the antiseptic effect of 3.00% sodium diacetate was best and that of0. 30% potassium sorbate, 0.40% EDTA-2Na and 0.06% lysozyme were secondary. ; the antiseptic effect of natamycin was a little worse than that of the 4 selected preservatives ; the antiseptic effects of glycine and chitosan were bad. The best formula of the 4 preservatives was sodium diacetate 3.00% ＋ lysozyme 0.05% ＋ potassium sorhate 0.30% ＋ EDTA-2Na 0.20%. The results of orthogonal experiment showed that the influence of potassium sorbate on the antiseptic effect of spiced duck was greatest and the antiseptic effect of compound preserva- tive was obviously better than that of single preservatives. In the verification test on compound preservation, the determined total bacterial count and TVB-N content in spiced duck were 3.24 × 104 cfu/g and 2.90 mg/100 g resp. [ Conclusion] The increase of total bacterial count and TVB- N content in spiced duck could be inhibited effectively by the compound preservative screened out in this experiment.
出处
《安徽农业科学》
CAS
北大核心
2009年第34期17064-17066,共3页
Journal of Anhui Agricultural Sciences
基金
常熟市科技局科技攻关项目[常科计(2006)第67号]
关键词
香酥酱鸭
复合防腐
细菌总数
正交试验
Crisp spiced duck
Compound preservation
Total bacterial count
Orthogonal experiment
