摘要
采用三种保鲜剂即溶菌酶,壳聚糖,生姜汁作为冷鲜鸡肉的复合保鲜剂,以挥发性盐基氮值(TVB-N)为评价指标,采用单因素实验与正交实验设计,优化出复合保鲜剂的最佳配比。实验证明,3种保鲜剂对鸡肉保鲜效果依次为溶菌酶﹥壳聚糖﹥生姜汁。复配的保鲜剂最佳工艺为溶菌酶0.2%,壳聚糖1.3%,生姜汁35m L,此时对冷鲜鸡肉具有良好的保鲜效果,第12天时,TVB-N值为24.62mg/100g,pH为6.67,细菌总数为5.2×105CFU/g,GB2707-2005(鲜冻)畜肉卫生标准。
Lysozyme, chitosan, ginger juice were chosen as preservative agents in this study. Using TVB-N value as target, the preservation process were optimized through single-factor experiments and orthogonal experimental de- sign. Results showed that the sequence of the effects of preservative agents on chicken was lysozyme〉chitosan〉gin- ger juice. The optimum preservative agent components were: lysozyme complex 0.2%, 1.3% chitosan, ginger juice 35mL. Until day 12th, TVB-N value was 24.62mg/100g. The basic indexes still matched the national standard. The best Combination of fresh cold meat shelf life is 12 days.
出处
《食品与发酵科技》
CAS
2016年第5期55-58,共4页
Food and Fermentation Science & Technology
基金
江苏省科技计划(BC2012440)
科技部星火计划(2013GA690267
2014GA690218
2014GA690163
2015GA690288)
江苏省农业科技自主创新资金项目(CX(15)1009)
淮安市重点研发计划(现代农业)计划(HAN2015003)
淮阴工学院大学生科技创新创创业计划(Z205C16558Z16558)
关键词
冷鲜鸡肉
复合保鲜剂
挥发性盐基氮
正交试验设计
cold fresh chicken
compound preservative
volatile basic nitrogen(TVB-N)
orthogonal test