壳聚糖涂膜保藏技术在卤鹅加工中的应用

摘要

Study of the composite preserving techniques of sauce and pot-roast gooses were carried out by the coating storage technology with chitosan, natural biologic preservatives, vacuum packaging technology and pasteurized repasteurization. The result showed that the shelf-life of sauce and pot-roast goose could extended to 4 weeks at 30℃-35℃by coating the surface of sauce and pot-roast goose with the solutions containing 1%chitosan,1%Nisin and 0.2%acetic acid, then combined with vacuum packaging, pasteurized repasteurization treatment(80℃-85℃,heating 5 min).%　　采用壳聚糖涂膜保藏技术,结合天然生物防腐剂、真空包装及低温二次杀菌技术,对卤鹅综合保鲜技术进行了研究.结果表明：利用复配的壳聚糖涂膜液(含1%壳聚糖、1%Nisin和0.2%醋酸)对卤鹅表面作涂膜,然后真空包装,低温二次杀菌(80℃~85℃,5 min)处理,卤鹅在常温下(30℃~35℃)的货架期可达到4周.