冷鲜鸡肉复合保鲜工艺研究

Study on Compound Fresh of Preservation Technology for Chilled Chicken

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.