儿茶素纳米脂质体对酱鸭贮藏品质的影响

The Effect of Catechin Nanoliposomes on Sauce Duck Preservation

为了改善酱鸭货架期短的情况,制备儿茶素纳米脂质体。用0.1%儿茶素、0.1%儿茶素纳米脂质体浸泡处理酱鸭,低温(4±1)℃冷藏。通过测定酱鸭在冷藏过程中的感官品质、细菌总数、挥发性盐基氮(TVB-N)、pH值等质量指标,考察儿茶素纳米脂质体对酱鸭的保鲜效果。试验结果表明,在同一贮藏期内,0.1%儿茶素纳米脂质体和0.1%儿茶素处理组的各项指标均优于无菌蒸馏水处理组,并且0.1%儿茶素纳米脂质体对酱鸭的保鲜效果最好,贮存24 d,儿茶素纳米脂质体处理的酱鸭TVB-N值比对照低68.4%,感官评分为28分,明显高于对照。儿茶素纳米脂质体能提高感官品质,有效抑制细菌总数的增加和TVB-N值的升高,pH值明显低于对照,可将酱鸭的货架期延长至24 d以上。

In order to prolong sauce duck＇s shelf-life, prepared of catechins nanometer liposome and sauce duck soaked with 0.1% tea catechins, 0.1% tea catechins-loaded nano-liposomes, amt stored at （4±1）℃, total hactcria count （TBC）, total volatile basic; nitrogen （TYB-N）, pH, and sensory evaluation were determined to evaluate the effects of catechin and eatechin-loaded nanoliposomes on quality of sauce duck stored at （4±1）℃ were studied. The results indicated preservation effects of sauce duck by two kinds of preservative treatments were better than sterile distilled water treatment negative CK at the same storage, especially preservation effect of catcchin nanoliposomes 0.1% treatment was the best; At the 24th day, TVB-N of sauce duck was lower 68.4% than control, when the sensory, score of sauce duck was 28, which was significantly higher than control. Overall, the preservation effect of cateehin nanoliposomes was the best, and it can extend the shelf-life of sauce duck to more than 24 d.