乳酸钠保鲜纸的制备及其对道口烧鸡的保鲜效果

Sodium lactate antibacterial paper making and the effects of it on Daokou roasted chicken refreshing

将乳酸钠溶液配成保鲜液喷涂在包装纸上制成抑菌纸,包装道口烧鸡并于4℃条件下贮藏,研究了乳酸钠喷涂浓度对烧鸡感官品质、菌落总数、硫代巴比妥酸(TBA)值和挥发性盐基氮(TVBN)等指标的变化规律。结果表明,用乳酸钠溶液浸泡草纸,并在40℃下烘干后再次浸泡并烘干,制得的抑菌纸的韧性和抗变形能力均较好,适合道口烧鸡的包装。与对照组相比,采用不同浓度乳酸钠溶液制成的抑菌纸均具有一定抑制微生物繁殖和控制TBA值和TVBN上升的作用,能够延缓感官质量的下降,不同程度地延长烧鸡的保鲜期。其中,用5%乳酸钠溶液制成的抑菌纸对道口烧鸡的保鲜效果最好,相对于对照组保存11d,处理组的烧鸡可保存至16d。

The paper was sprayed and soaked by sodium lactate in order to package Daokou roasted chicken. The roasted chicken with antibacterial paper packaging was stored at 4%. The effectiveness were assessed through sensory evaluation,total bacterial count,TBA and TVBN value examination under 4℃. Results showed that compared with other means of treatments,the antibacterial paper which was soaked by sodium lactate then dried at 40℃ for two times, had more tensile strength,elongation and better toughness,so that it was more suitable for roast chicken packing. Antistaling agents of different densities were effective（p〈0.05） in prolonging shelf-life of roasted chicken,reducing microbial populations,TBA and TVBN value,delaying the decreasing of sensory evaluation values. The effect of keeping roasted chicken was the best according to Sodium lactate of 0.5%. Roasted chicken in the experimental groups could keep 16d,while 11d in the control groups.