竹叶抗氧化物对酱鸭保鲜效果的影响

Effect of antioxidant of bamboo leaves on fresh-keeping of sauce duck

在酱鸭腌制过程中添加竹叶抗氧化物(Antioxidant of Bamboo Leaves,AOB),研究AOB对酱鸭货架期品质的影响。在腌制酱汁中按质量分数分别添加0、0.05%、0.10%、0.15%、0.20%和0.25%的AOB,通过测定酱鸭的菌落总数、挥发性盐基氮(TVB-N)、过氧化值(POV)、酸价(AV)以及进行感官评定,评价AOB作为天然保鲜剂对酱鸭的保鲜效果。结果显示,不同添加水平的AOB可不同程度抑制酱鸭储存过程中菌落总数、TVB-N值、POV值和AV值的上升,减缓感官评分的下降,其中以0.20%浓度的效果最佳;进行相关性分析显示,各测定指标之间两两呈极强相关。表明,AOB具有良好的抗氧化与防腐性能,能有效延长酱鸭在常温下的货架期,可作为天然保鲜剂应用于酱鸭的生产中。

In order to investigate the effect on the shelf- life of sauce duck, antioxidant of bamboo leaves （ AOB ） was added. AOB with concentrations of 0% ,0.10% ,0.15% ,0.20% and 0.25% were applied to soak the duck samples.The total bacterial count, total volatile basic nitrogen （ TVB- N）, peroxide value （ POV）, acid value （ AV ） and sensory evaluation were determined to evaluate the effect of AOB as a natural preservative.The results indicated that different addition of AOB could inhibit the increase of total bacterial count, TVB- N, POV, AV and inhibit the decrease of sensory evaluation score in varying degree. Overall,0.20% AOB displayed the best freshness effect.Meanwhile, the indicators were highly correlated with each other.In the production of sauce duck, AOB as a natural preservative, had a great potential in prolonging shelf-life of sauce duck, with good properties of anti-oxidation and anti-corrosion.