摘要
为提高鸭肉产品的质量和延长保鲜期,满足人们对美味和安全食品的需求,选取壳聚糖、茶多酚、溶菌酶和乳酸链球菌素4种保鲜剂对鸭肉进行涂膜处理,采用单因素试验和响应面分析法,对4种保鲜剂的复配添加量进行优化。结果表明:添加1.12 g/100 mL壳聚糖、0.55 g/100 mL茶多酚、0.19 g/100 mL溶菌酶和0.69 g/100 mL乳酸链球菌素条件下,4℃冷藏鸭肉保鲜期为12 d,菌落总数为5.810(lg(CFU/g)),低于国家标准,保鲜期比对照组延长7 d。
In order to improve the quality of duck meat products,extend the shelf life and meet people’s demand for delicious and safe food,four preservatives,namely chitosan,tea polyphenol,lysozyme and nisin,were selected for the coating treatment of duck meat in this study.Their combinations were optimized using one-factor-at-a-time(OFAT)method and response surface methodology(RSM).The results showed that the shelf life of duck meat added with 1.12 g/100 mL chitosan,0.55 g/100 mL tea polyphenols,0.19 g/100 mL lysozyme,and 0.69 g/100 mL nisin was 12 days at 4℃,which was 7 days longer than that of control group.The total viable count was 5.810(lg(CFU/g))at the end of the shelf life.
作者
刘启超
黄得草
王华安
刘美玉
张利军
LIU Qichao;HUANG Decao;WANG Hua’an;LIU Meiyu;ZHANG Lijun(College of Life Science and Food Engineering,Hebei University of Engineering,Handan 056038,China;Handan Key Laboratory of Natural Products and Functional Food Development,Hebei University of Engineering,Handan 056038,China;Hebei Zhengchuang Food Co.Ltd.,Xingtai 054001,China)
出处
《肉类研究》
北大核心
2024年第5期36-43,共8页
Meat Research
基金
农业高质量发展关键共性技术攻关专项(21327103D)。
