摘要
以低温酱鸭为原料,通过对6种天然保鲜剂进行筛选,选出4种抑菌效果较好的,进一步进行组合实验,根据抑菌率得出抑制酱鸭腐败菌的最佳组合为壳聚糖2.00%、乳酸链球菌素(Nisin)0.01%、茶多酚1.00%、桂皮2.40%。采用此最佳组合的复合天然保鲜剂对酱鸭进行保鲜实验,定期测定其微生物指标和理化指标,结果表明利用优选的组合保鲜剂保鲜,加上真空包装、低温水浴杀菌,可使酱鸭保质期冷藏达2～3个月。
In this experiment, four good natural preservatives was optimized from six preservatives according to the fresh-keeping effect on low temperature Chinese cooking duck （LTCCD）. The optimum combination of them, which was get by orthogonal experiment,was 2.4 %（V/V） cinnamon extraction ＋ 2.0 % chitosan ＋ 0. 01% Nisin ＋ 1.0 % tea-polyphenol. By analysising the microflora counts,physiochemical value and surficial colour of LTCCD, it was testified that the shelf-life of LTCCD could be extended to 2～3 months at 0 ℃～4 ℃ for optimum formula preservatives combined with vacuum package and low temperature water bathing treatment.
出处
《食品研究与开发》
CAS
北大核心
2006年第10期141-144,共4页
Food Research and Development
基金
湖北农学院科研基金资助项目(HNZDi200326)
关键词
天然保鲜剂
低温酱鸭
抑菌率
保质期
natural preservative
low temperature Chinese cooking duck
the rate of inhibition
shelf-life
