响应面法优化冷鲜鸡复合生物保鲜剂配比

Optimization of complex biological preservatives to improve preservation of chilled chicken by response surface methodology

为了延长冷鲜鸡的货架期,在单因素实验的基础上,利用Box-Behnken实验设计和响应面法研究了由牛至精油、茶多酚和D-异抗坏血酸钠配制的复合保鲜剂对冷鲜鸡胸肉的保鲜效果。建立了以挥发性盐基氮（TVB-N）含量为响应值的二次回归模型,确定了复合生物保鲜剂中各种组分的最佳配比。将优化的复合生物保鲜剂应用于鸡肉保鲜,通过测定感官评定、质构、色差、p H、菌落总数、TVB-N以及硫代巴比妥酸（TBA）值等指标,对其保鲜效果进行了验证。结果表明：三种生物保鲜剂的最佳添加量为牛至精油0.786%、茶多酚0.164%和D-异抗坏血酸钠0.031%,此时TVB-N可达81.89 mg/100 g。经复合保鲜剂处理过的冷鲜鸡胸肉在4℃下贮藏时,可将货架期由常规冷藏对照组的7 d延长至11~12 d。

In order to extend the shelf life of chilled chicken,based on single factor experiment results,preservation effects of complex preservatives composed of oregano essential oil,tea polyphenol and D-sodium erythorbate on chilled chicken breast were studied by Box-Behnken experimental design and response surface methodology.Regarding TVB- N（ total volatile basis nitrogen） as response value, Design- Expert software was used to construct quadratic regression model,so that the most appropriate ration of each kind of bio-preservative was identified. Chilled chicken breasts were treated with optimized complex biological preservative. Sensory valuation,textural analysis,color,p H value,APC（aerobic plate count）,TVB-N and TBA（thiobarbituric acid）were determined to verify the effects of preservation. The results showed that the optimal rations of complex biological preservatives on chilled chicken were that oregano essential oil was 0.786%,tea polyphenol was0.164% and D-sodium erythorbate was 0.031%,the TVB-N reached to 81.89 mg/100 g. The shelf life of chilled chicken treated by complex preservative was extended to 11 ~12 days compared to 7 days for the control group stored under 4 ℃.