烧鸡的防腐与保鲜

Fresh preservation of roast chicken

实验以烧鸡鸡肉为原材料,对烧鸡的防腐保鲜进行初步研究。根据培养条件培养鸡肉细菌来做抑菌试验,通过对不同防腐保鲜液的抑菌实验,筛选出最佳保鲜液;再结合真空包装和微波杀菌的保鲜方法,进行贮藏。结果表明:最佳复合保鲜剂配方为Nisin浓度0.05,溶菌酶浓度0.05,双乙酸钠浓度1的保鲜液。将烧鸡鸡肉浸泡于此保鲜液中60s,再进行真空包装和微波杀菌,在36℃条件下,至少可保藏11d,其微生物、感官指标均在国标允许范围内,可以有效延长鸡肉的保质期。

Study of synthetic preserving techniques is carried out in this thesis,which bases on roast chicken.On the best culture condition,apply different antiseptic agents to chicken bacterium so as to seek out optimum antiseptic agents through different bacteriostatic effects.Finally,keep the roast chicken combining with vacuum packaging and microwave sterilization.The results indicated that e optimum antiseptic agent are 0.05% Nisin,0.05% lysozyme,1% sodium diacedete.Soak the roast chicken in this multiple preservative solution for 60 seconds,and then adopt vacuum packaging and microwave sterilization together.The shelf-life of roast chicken which was processed could be extended at least 11 days at 36 ℃,and all of the indicators are permitted in the national standards range,prolong the valid date.