白豆蔻精油微胶囊保鲜剂对鸡肉香肠贮期品质的影响

Effects of White Cardamom Essential Oil Microcapsule Preservative in Quality of Chicken Sausage during Storage Period

主要研究了白豆蔻精油微胶囊保鲜剂对鸡肉香肠贮期品质的影响,通过响应面分析法确定白豆蔻精油微胶囊保鲜剂制备工艺条件,即包埋温度49℃,搅拌速度232 r/min,壁芯质量比2︰1,蔗糖酯用量2.3%。试验表明,3%白豆蔻精油微胶囊保鲜剂有利于提升鸡肉香肠保鲜效果。3%白豆蔻精油微胶囊保鲜剂能后有效控制鸡肉香肠TVB-N值的增加,从而提高鸡肉在贮藏期内鲜度的水平;3%白豆蔻精油微胶囊保鲜剂能够降低鸡肉香肠菌落总数,使鸡肉香肠整体感官和品质保持良好的状态。

Mainly discuss effects of white cardamom essential oil microcapsule preservative in quality of chicken sausage during storage period. The optimum preparation condition of white cardamom essential oil microcapsule preservative was determined by response surface analysis method, such as embedding temperature for 49 ℃, stirring speed for 232 r/min, mass ratio of wall material to core material for 2 ： 1, sucrose ester dosage for 2.3%. The results showed that the 3% white cardamom essential oil microcapsule preservative was beneficial to the improvement of the chicken sausage preservation. The 3% white cardamom essential oil microcapsule preservative could effectively control the increase of TVB-N value of chicken sausage, so as to improve the fresh level of chicken sausage in the storage period; The 3% white cardamom essential oil microcapsule preservative could reduce the total number of colonies of chicken sausage, so as to keep the senses and quality of chicken sausage in good condition.