天然复合保鲜剂对冷鲜鹅品质影响及调控研究

Regulation and the effect of composite preservative coating on the quality of chilled fresh goose

研究乳酸钠、山竹多酚、Nisin复配浓度对冷鲜鹅胸肉的保鲜效果,确定最佳复配条件,且以最优浓度的天然复合保鲜剂对冷鲜鹅胸肉贮藏品质进行调控研究。结果表明:冷鲜鹅胸肉的最佳天然复合保鲜剂配比为0.10%、0.08%、2.70%。随着贮藏时间的增加,最佳复合天然保鲜液涂膜冷鲜鹅胸肉的新鲜度指标(挥发性盐基氮、p H以及菌落总数)明显优于空白对照组;且冷鲜鹅胸肉的挥发性气体种类逐渐增多,具有脂香味的成分含量不断降低,并附有恶臭味的成分产生。

The effects of sodium lactate, mangosteen polyphenols and Nisin on the fresh keeping of chilled fresh goose breast were studied to determine the best compounding conditions. The optimum concentration of composite preservative was used to study the storage quality of chilled fresh goose breast. The results showed that the optimal ratio of composite preservatives was 0.10%, 0.08% and 2.70% respectively. With the increase of storage days, freshness index（volatile base nitrogen, p H value and total number of colonies） of chilled fresh goose breast was obviously better than that of blank control group. Volatile gas species gradually increased, with the fat-flavored ingredients continuing to decline, accompanied by malodor of the ingredients.