响应面法优化复合保鲜剂降低原料鸡原始带菌量的研究

Optimization Composite Antistaling Agent in Reducing the Bacterium Amount of Original Material Chicken by Response Surface Method

鸡肉制品中原料鸡的原始带菌量对其储藏过程中的品质变化有显著影响,试验发现,当原料鸡经过降菌剂清洗后、蒸煮带菌量很低甚至可以达到无菌状态,从而可以延长产品货架期。研究了以乳酸钠为主,与葡萄糖酸内酯、乳酸复配的保鲜剂。采用响应面法,通过中心组合设计试验,以菌落总数的降低率作为评价指标,以挥发性盐基氮(TVB-N值)为参考指标,同时与单一使用乳酸链球菌素(Nisin)的效果对比,筛选出了最佳组合为葡萄糖酸内酯0.40 g/L,乳酸0.76 g/L,乳酸钠0.80 g/L的复合降菌剂,降菌率为84%。

The original bacteria numbers of raw chicken products has a significant effect on quality change in the process of storage, the experiment shows that bacteriostatic agent and cooking can remain the total bacteria numbers of raw chicken at low levels, improve shelf lift by retarding bacterial growth. The experiment studies on lactic acid sodium, glucose sour lactone and lactic acid as compound fresh-preserving agent. Based on response surface methodology, through the center combination design experiments, the reduction rate of total bacteria numbers and TVB-N are investigated as judgment index, at the same time comparison with the effect of single use Nisin. The most superior composite bacteriostatic agent are screened as follows： glucose sour lactone 0.40 g/L, lactic acid 0.76 g/L, lactic acid sodium 0.80 g/L, the bacterial inhibition rate above 84%.