复合天然保鲜剂对道口烧鸡保鲜效果的影响

Effect of compound natural preservatives on Daokou Braised Chicken refreshing

为了研究复合天然保鲜剂对低温道口烧鸡的保鲜效果,选用茶多酚、迷迭香和肉桂提取物复配组成复合天然保鲜剂,浸渍新鲜道口烧鸡,置于4℃冷藏,定期测定烧鸡的感官质量、菌落总数、TVB-N值及TBARS等指标,分析其变化规律。正交试验结果显示,复合保鲜剂的最佳配比为0.12%迷迭香提取物、0.14%茶多酚、0.2%肉桂提取物。与对照组相比,复合天然保鲜剂能明显降低冷藏期间道口鲜烧鸡的TVB-N值、TBARS值(P<0.05),抑制微生物的繁殖,减缓烧鸡感官品质的下降速度,并可使烧鸡的保鲜期长达25 d,较对照组延长6 d。研究表明,迷迭香、茶多酚和肉桂组成的复合天然保鲜剂对道口低温烧鸡有较明显的保鲜效果,应用前景广阔。

In order to study the preservation effect of natural compound preservative on low-temperature Daokou Braised Chicken,tea polyphenols,rosemary and cinnamon extracts were selected to form a compound natural preservative to immerse fresh roast chicken.After that,samples were stored at 4℃and sensory quality,the total microorganism counts,TVB-N value and TBARS indicators were determined regularly to analyze the change rule.The orthogonal test results showed that the best preservative combination was 0.12%rosemary extract,0.2%cinnamon extract and 0.14%tea polyphenol.The compound natural preservatives could significantly reduce the TVB-N value,TBARS value(P<0.05),inhibit the microgram growth and reproduction of the bacteria,and slow down the decline in the sensory quality of the braised chicken during the cold storage period.The preservation period of low-temperature Daokou Braised Chicken reached 25 d,longer than the control group at least 6 days.The results indicate that the compound natural preservative composed of rosemary,tea polyphenols and cinnamon has obvious preservation effect on low-temperature Daokou Braised Chicken,and has broad application prospects.