摘要
为延长冰鲜鸡肉的保鲜期,采用肉桂精油、生姜精油为保鲜剂,壳聚糖和魔芋葡甘聚糖(konjac glucomannan,KGM)作为涂膜材料,以冰鲜鸡肉挥发性盐基总氮(total volatile basic nitrogen,TVB-N)、pH值、汁液流失率和菌落总数为指标,基于单因素试验和四因素三水平的正交试验,考察肉桂、生姜精油作为天然保鲜剂添加到可食性膜溶液中对冰鲜鸡肉的保鲜作用,以达到减少冰鲜鸡肉保存和运输过程中水分过度散失、延长保质期、减少化学合成防腐剂的使用以及资源浪费的目的,为冷链运输及延长冷鲜肉在超市中的货架期提供参考。试验结果表明,0.9%肉桂精油和0.9%生姜精油配合1.0%的壳聚糖溶液和0.9%魔芋葡甘聚糖溶液制成的涂膜保鲜剂对冰鲜鸡的保鲜效果最好,能有效的使冰鲜鸡肉的货架期由原来的3 d延长至16 d。
The essential oil of cinnamon and essential oil of ginger was used as preservative,chitosan and konjac glucomannan(KGM)were used as coating materials,the pH and total volatile basic nitrogenin(TVB-N)of chilled chicken,the loss rate of juice and the total number of bacteria were used as indexes.As a natural preservative,ginger essential oil was added to the edible film solution to keep chilled chicken fresh,so as to reduce excessive water loss and prolong the shelf life during the preservation and transportation of chilled chicken.The purpose of reducing the use of chemical synthetic preservatives and waste of resources is to provide reference for cold chain transportation and prolongation of shelf life of cold fresh meat in supermarkets.The results showed that the film preservative made of 0.9%cinnamon essential oil and 0.9%ginger essential oil combined with 1.0%chitosan solution and 0.9%konjac glucomannan solution had the best fresh-keeping effect on chilled chicken.It could effectively prolong the shelf life of chilled chicken from 3 days to 16 days.
作者
施肇源
柳甜
彭津津
杨少华
刘国庆
SHI Zhao-yuan;LIU Tian;PENG Jin-jin;YANG Shao-hua;LIU Guo-qing(College of Food Science and Engineering,Hefei University of Technology,Hefei 230009,Anhui,China;Department of Animal Science,Chongqing Three Gorges Vocational College,Chongqing 404155,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第22期157-163,共7页
Food Research and Development
基金
安徽省皖江禽产业研究院公共服务平台资助项目(1401032006)
