不同保鲜剂对生鲜鸡肉的保鲜效果

The effects of different preservative on chicken refreshing

为了探讨乳酸链球菌素、乳酸钠和溶菌酶对生鲜鸡肉贮藏过程中保鲜效果的影响,应用单因子试验配置不同质量分数的保鲜液,用浸泡的方式对肉块进行处理,经PS/PE托盘包装后,4℃贮藏条件下测定其感官,菌落总数,pH,TVBN值等指标变化规律.结果表明,采用不同浓度的保鲜剂处理鸡肉,可不同程度地延长其保鲜期,抑制微生物的繁殖和挥发性盐基氮的上升,延缓感官质量的下降.其中经0.3 g.kg-1乳酸链球菌素、30 ml.L-1乳酸钠和0.5 g.kg-1溶菌酶处理的保鲜效果更佳,鸡肉可保存6-8 d,而对照处理的只能保存4 d.

This study was carried out to evaluate the influence of 3 kinds of preservatives on the fresh chicken.Different concentrations of Nisin,sodium lactate and lysozyme were designed through single factor experiment.Chicken was pallet packed with PS/PE after being dipped for a short time in different antistaling agents.The effectiveness were assessed through sense organ,total bacterial count,pH and TVBN value examination under 4 ℃.The results indicated that antistaling agents of different densities were effective（P0.05）in prolonging shelf-life of chilled chicken,reducing microbial populations and TVBN value,delaying the decreasing of sensory evaluation values.The effect of keeping chicken was best according to Nisin of 0.3 g·kg-1,sodium lactate of 30 ml·L-1 and lysozyme of 0.5 g·kg-1.Chicken in the experimental groups could keep 6～8 d,while 4 d in the control groups.