甘露聚糖复合抗菌膜对鸡胸肉的保鲜效果

摘要

为了延长鸡胸肉的保质期,采用甘露聚糖复合保鲜液对鸡胸肉进行涂膜保鲜.以贮存过程中pH、菌落总数、霉菌和酵母菌总数作为参考指标,挥发性盐基氮值作为评价指标与不同的保鲜剂之间建立了数学模型并对保质期进行了预测.实验结果表明:甘露聚糖涂膜组的挥发性盐基氮值符合指数增长模型且保鲜效果显著(p＜0.05),对数学模型的验证发现甘露聚糖涂膜处理可以延长鸡胸肉二级鲜度至18 d,与模型预测值接近,说明此模型预测鸡胸肉保质期是可靠的.%In order to extend the shelf life of chicken breast,the mannan complex preservation solution was used for the preservation of chicken breast.The pH value,microbe quantity of chicken breast were assayed as reference indexes,the total volatile basic nitrogen(TVB-N)value was regarded as an evaluation index and a mathematical model was built between TVB-N and different preservations to predict the shelf life during storage.The results showed that:the TVB-N value of mannan coating group accorded with exponential growth model and the preservation effect was significant (p ＜ 0.05).TVB-N value of the m annan coating group effect of the mannan coating was signifieant(p ＜ 0.05).The results of mathematical model showed that the mannose coating could prolong the freshness of chicken breast until 18 d,which was close to the model predictive value and indicated that the model could predict the shelf-life of chicken breasts reliably.