摘要
利用响应面法,以壳聚糖、Nisin、溶菌酶添加量为因素,抑菌率为响应值建立回归模型,以确定最佳的烧全鸡抑菌配方。结果表明:在添加壳聚糖0.36%、Nisin 0.038%、溶菌酶0.05%时,室温保存3d后,烧全鸡中的细菌抑菌率为95.4%,抑制细菌的效果最佳,且该配方下的试验结果与模型拟合程度较好。
Chitosan,nisin and lysozyme were used to develop an antibacterial formula for braised whole chicken.In order to find the optimal formula,response surface methodology was employed to optimize antibacterial rate as a function of the levels of added ingredients based on a regression model.The best antibacterial effect was observed when 0.36% chitosan,0.038% nisin and 0.05% lysozyme were added to braised whole chicken,resulting in an antibacterial rate of 95.4% after 3 d of storage at room temperature.Moreover,the experimental data could be well fitted with the established regression model.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第8期330-333,共4页
Food Science
基金
安徽省高校省级自然科学研究项目(KJ2009B210Z)
国家星火计划项目(2012GA710045)
关键词
烧全鸡
响应面
复合防腐剂
braised whole chicken
response surface analysis
composite preservative
