乳酸链球菌素对桶子鸡的保鲜效果

Effect of Nisin on Preservation of Bucket Chicken

以桶子鸡为原料,选用不同浓度的乳酸链球菌素保鲜液,对桶子鸡进行浸泡处理后真空包装,分别在室温(22±3℃)和0~4℃条件下贮存,通过感官、菌落总数、挥发性盐基氮等指标,研究乳酸链球菌素对桶子鸡的保鲜效果。结果表明,采用不同浓度乳酸链球菌素处理桶子鸡,可不同程度地延长其保鲜期,抑制微生物的繁殖和挥发性盐基氮的上升,延缓感官品质下降。室温贮藏时,浓度0.03%的乳酸链球菌素保鲜效果最佳,桶子鸡可保存8 d,而对照组样品只能保存2 d。0~4℃贮藏的对照组样品可保存8 d, nisin处理组可贮藏16~24 d。

The influence of nisin on preservation of bucket chicken was evaluated. The bucket of chicken was vacuum-packed after being dipped for a short time in different concentrations of nisin preservative solutions. Then, the bucket of chicken was stored at room temperature(22±3 ℃) and 0-4 ℃ separately. The effectiveness was assessed through sensory evaluation values, total bacterial count, volatile base nitrogen and other indicators. The results indicate that nisin with different concentrations effectively prolongs the shelf-life of bucket chicken, to reduce microbial populations and TVBN values, and delays the decreasing of sensory quality. The effect of keeping bucket chicken was best according to nisin of 0.03% at room temperature, the bucket of chicken in the experimental group could keep 8 d, while 2 d in the control group. At 0-4 ℃ storage condition, the bucket of chicken in the experimental groups could be stored for 16-24 d, while 8 d in the control group.