壳聚糖联合茶多酚对淮南麻鸭冷鲜肉的保鲜效果

Effect of mixture of tea polyphenols and chitosan on Huainan partridge duck chilled meat

以淮南麻鸭的后腿肉为实验材料,经过不同的保鲜液处理后冷藏,评定鸭肉冷藏过程中色泽、气味的感官变化,并测定其pH、挥发性盐基氮(TVB-N)含量、酸价等理化指标和细菌总数的变化,研究壳聚糖和茶多酚联合对冰鲜鸭肉的保鲜效果。结果表明,壳聚糖联合茶多酚对冰鲜鸭肉的保鲜效果优于单一保鲜剂,1%壳聚糖+0.3%茶多酚的复合保鲜剂可使冰鲜鸭肉的保质期比对照延长20d以上。

In order to research the effects of biologic preservative on chilled meat,chitosan oligosaccharide mixed with tea polyphenols were used to preserve Huainan partridge duck chilled meat,and the changes of smell and color,pH value,acid value,total volatile basic nitrogen（TVB-N）and total bacteria counts of chilled meat were measured.The results showed that the changes of the measured indexes of composite of tea polyphenol and chitosan were superior to its monofactorial used,The optimum compound ratio of composite preservative was tea polyphenol 0.3% and chitosan 1%,which can lengthen the shelf life of chilled meat more than 20 d compared with the control.