摘要
研究壳聚糖-nisin复合包装膜处理对烧鸡保鲜的作用。采用3种包装形式（普通包装、1%壳聚糖膜、1%壳聚糖＋0.02%nisin复合膜）对烧鸡进行处理,定期测定菌落总数、pH值、挥发性盐基氮（TVB-N值）、脂肪氧化（TBARS值）和感官评定。结果表明,在4℃条件下处理组样品货架期为7-14d,对照组样品货架期约为3d。低温贮藏过程中,处理样品的pH值、TVB-N值、TBARS值、菌落总数均显著低于对照组。
This study aimes at determining the effect of chitosan-nisin packaging films on preservation of roast chicken. Roast chicken is packed by three ways（common packing,1% chitosan coating,1% chitosan＋0.02% nisin coating packing）. The sample is analyzed periodically for total viable count, p H, total volatile base nitrogen（TVB-N）, TBARS and sensory evaluation. The result shows that the shelf-life of treated samples is about 7-14 days while the control one only 3 days,and the treated samples presented a significantly lower p H,TVB-N,TBARS and sensory evaluation than those of control one.
出处
《农产品加工》
2015年第1期40-42,46,共4页
Farm Products Processing
基金
2012年烟台市科技发展计划项目(2013NC333)
