预制鸡丁复合保鲜剂配方优化及保鲜效果研究

摘要

In this study,used the prefabricated diced chicken as raw material,selected lactate streptococcus (Nisin),tea polyphenol,sodium lactate and natamycin as preservative,composite preservative formulations optimization.The prefabricated diced chicken was added to four different concentrations of preservatives and treated with sterile water as a control group.After being mixed,put it at 4 ℃.Through the total number of colony,the total volatile base nitrogen (TVB-N),the single factor test results of four kinds of preservatives were evaluated respectively.On this basis,we used four factors and three levels orthogonal experiment to analyze the quality of prefabricated diced chicken,then screened out the optimum ratio of compound preservative.The results showed that the optimum proportion of composite preservative was Nisin 0.05％,sodium lactate 4.00％,tea polyphenol 0.02％ and natamycin 0.01％,pretreated with composite preservative,and preserved at 4 ℃,The shelf life of which could reach 15 days.The total number of colony,TVB-N and sensory scores on the 15th day were(5.71 ±0.23) lgCFU/g,(17.78 ± 0.58) mg/100 g and (23.59 ± 0.28)points,that was significantly different from the control group(p ＜ 0.05).Show that the composite preservative could significantly extend the shelf life of prefabricated diced chicken.%本研究以预制鸡丁为原料,分别选用乳酸链球菌素(Nisin)、茶多酚、乳酸钠与纳他霉素为保鲜剂,进行复合保鲜剂配方的优化.将四种不同浓度的保鲜剂分别添加到预制鸡丁中,并以无菌水处理样品作为对照组.将调配好的样品置于4℃条件下保藏,通过菌落总数、挥发性盐基氮值(TVB-N)的测定,分别对四种保鲜剂的单因素实验结果进行评价.在此基础上采用四因素三水平的正交实验对预制鸡丁的品质予以分析,以此筛选出最优复合保鲜剂的复配比例.结果表明:复合保鲜剂的最佳配比为Nisin 0.05％、乳酸钠4.00％、茶多酚0.02％、纳他霉素0.01％,经复合保鲜剂处理过的预制鸡丁,在4℃保藏下,其货架期可以达到15d,在第15d的菌落总数对数值、TVB-N值,感官分值分别为(5.71±0.23) lgCFU/g、(17.78±0.58) mg/100 g、(23.59±0.28)分,与对照组差异显著(p＜0.05),表明复合保鲜剂可显著延长预制鸡丁的货架期.