摘要
[目的]研究纳米包装材料对酱鸭的保鲜效果。[方法]分别采用纳米银聚乙烯保鲜袋和普通聚乙烯保鲜袋对新鲜酱鸭进行包装,在4和25℃贮藏28 d,每7 d对酱鸭进行一次感官评价,并测定其中的挥发性盐基氮含量、菌落总数等指标。[结果]纳米包装材料能较好地保持酱鸭的风味,降低鸭肉挥发性盐基氮的产生,并抑制微生物的生长繁殖。[结论]与普通聚乙烯包装材料相比,纳米包装材料对酱鸭的保鲜效果较好。
[Objective] To study the preservation effect of nano-packaging materials on sauced duck.[Method] Nano-packaging and the common polyethylene（PE-GB） packaging on preservation of sauced duck stored at 4 ℃ and 25 ℃ for 28 days were investigated.Every 7 days,the total sensory evaluation,the content of volatile basic nitrogen（VBN-GB）,and the number of microbial colonies were analyzed to investigate effects of nano-packaging.[Result] Nano-packaging got a higher score of sensory evaluation,reduced the production of VBN,and inhibited the growth of bacterium.[Conclusion] Compared with the common polyethylene（PE-GB） packaging,nano-packaging has better effects on preservation of sauced duck.In addition,keeping suitable low temperatures can make nano-packaging show even better results.
出处
《安徽农业科学》
CAS
2012年第32期15913-15914,15957,共3页
Journal of Anhui Agricultural Sciences
基金
杭州市科技发展计划项目(20091832B50
20101032B18
20120232B72)
浙江省级公益性技术应用研究计划项目(2012C22052)
关键词
纳米银
包装材料
酱鸭
保鲜
Nano-Ag
Packaging material
Sauced duck
Preservation
