二次通用旋转试验设计优化酱卤鸡腿复合抑菌护色剂

Optimizing of Compound Preservatives and Color-protecting Reagents of Stewed Chicken Leg Based on the Quadratic General Rotary Design

利用二次通用旋转设计优化适用于酱卤鸡腿的复合抑菌护色剂。以Nisin、茶多酚、柠檬酸为试验因素,以抑菌率和色素残留率为指标,进行优化和综合评定。复合抑菌护色剂的最优配比为:Nisin 0.035%,茶多酚0.025%,柠檬酸0.090%。该复合抑菌护色剂的理论抑菌率为83.04%,色素残留率为79.27%。经验证实际抑菌率为82.35%,色素残留率78.95%,该复合抑菌护色剂可以将酱卤鸡腿的货架期由8 d延长至12 d,且在货架期内色素残留率可达到61.84%,研究结果能够为酱卤禽肉制品加工质量安全控制技术研究提供参考和技术支持。

The compound preservatives and color-protecting reagents of stewed chicken leg was optimized by the quadratic general rotary design. The quadratic regression equation was established three factors, namely Nisin, tea polyphenols and citric acid. The influence of the factors on the bacteria inhibitive rate and survival rate were investigated by the equation, and carried on the synthesis evaluation. The most optimal proportion of compound preservatives and color-protecting reagents for extend the storage of stewed chicken leg was chosen： Nisin 0.035%, tea polyphenols 0.025%, citric acid 0.090%. Under those conditions, the bacteria inhibitive rate reached with estimated value and verified value being of 83.04% and 82.35%, and the survival rate reached with estimated value and verified value being of 79.27% and 78.95%. By analyzing the microfl ora counts, it was testified that the shelf-life of stewed chicken leg could be extended to 12 day, and the survival rate was 61.84% during shelf-life. The results can provide a reference standard and technical support for the quality control of stewed meat in seasoning.