摘要
对天然保鲜剂茶多酚、乳酸链球菌素(Nisin)、ε-聚赖氨酸(ε-PL)应用于冷鲜鸡肉保鲜进行了研究。通过单因素实验,以感官评价、TVB-N值、pH值和细菌总数为评价标准,分别得出三种保鲜剂的最佳抑菌浓度分别是0.20%、0.08%和0.04%,且每组单因素的贮藏时间均为8d。在此基础上对三者进行复合保鲜,通过正交实验,得到最佳保鲜工艺条件为:茶多酚浓度为0.20%、乳酸链球菌素(Nisin)浓度为0.07%、ε-聚赖氨酸(ε-PL)浓度为0.04%。在此保鲜条件下,冷鲜鸡肉贮藏时间可延长至12d。
The preservation process of chilled fresh chicken was studied. Using sensory evaluation, TVB-N, pH and colonies number as targets, the effects of three natural preservative agents, TP, ε-PL and Nisin on the preservation process were studied through single-factor experiments and orthogonal experiment. Results of single-factor experiments showed that the optimal contents for TP, ε-PL and Nisin were 0.2%, 0.08%, 0.04%, respectively. Results of orthogonal experimental design showed that the optimal contents for TP, ε-PL and Nisin were 0.2%, 0.07%, 0.04% and the shelf life of chilled fresh chicken can be extended to 12days.
出处
《食品与发酵科技》
CAS
2017年第2期50-53,81,共5页
Food and Fermentation Science & Technology
基金
江苏省科技计划(BC2012440)
科技部星火计划(2013GA690267
2014GA690218
2014GA690163
2015GA690288)
江苏省农业科技自主创新资金项目(CX(15)1009)
淮安市重点研发计划(现代农业)计划(HAN2015003)
关键词
冷鲜鸡肉
天然防腐剂
挥发性盐基氮
正交试验设计
cold fresh chicken
natural preservative
volatile basic nitrogen（TVB-N）
orthogonal design
