Position: Home > Articles > Preservation Effect of Natural Composite Preservative Coating Liquids on Pot-Stewed Duck’s Neck
Science and Technology of Food Industry
2019,40
(15)
259-264+270
天然复合保鲜涂膜液对卤鸭脖的保鲜效果研究
作 者：
郗泽文;司昀灵;邹立强;刘伟
单 位：
南昌大学生命科学与食品工程学院
关键词：
卤鸭脖;海藻酸钠;nisin;纳他霉素;保鲜效果
摘 要：
为研究天然复合保鲜涂膜液对卤鸭脖品质的影响,首先以菌落总数、挥发性盐基氮(TVB-N)、pH和硫代巴比妥酸值(TBARS)为检测指标,通过单因素实验分别考察海藻酸钠、乳酸链球菌素(Nisin)和纳他霉素对卤鸭脖品质的影响,再通过L_9(3~4)正交试验法比较3种不同比例天然保鲜剂对卤鸭脖品质的影响,筛选最优组合的保鲜涂膜液。结果表明:3种天然保鲜剂的保鲜效果均优于空白组,其中Nisin显示出较强的抑菌效果,海藻酸钠形成的薄膜具备较好的抗氧化效果。当3种天然保鲜剂浓度配比为海藻酸钠1.0 g/100 mL、Nisin 0.9 g/100 mL、纳他霉素0.18 g/100 mL时,涂膜液对卤鸭脖品质的保鲜作用最佳,涂膜后4℃冷藏第15 d菌落总数、TVB-N、pH、TBARS和色差值分别为(5.37±0.08)lg CFU/g、(20.86±0.79) mg/100 g、(5.85±0.06)、(2.68±0.08) mg/kg、(1.51±0.07),均显著优于对照组(p<0.05),能够有效延长卤鸭脖冷藏的货架期。
译 名：
Preservation Effect of Natural Composite Preservative Coating Liquids on Pot-Stewed Duck’s Neck
作 者：
XI Ze-wen;SI Yun-ling;ZOU Li-qiang;LIU Wei;State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Nanchang University;
关键词：
pot-stewed duck's neck;;sodium alginate;;nisin;;natamycin;;preservation effect
摘 要：
To assess the preservation effect of natural composite coating liquid on pot-stewed Duck's neck. First,effects of sodium alginate,nisin and natamycin on the quality of the pot-stewed duck's neck were investigated by single factor experiments with the bacterial count,total volatile base nitrogen(TVB-N),pH and thiobarbituric acid reactive substances(TBARS). Second,the three different ratios of natural preservatives were compared by L_9(3~4)orthogonal experiment to obtain the optimal combination of coating liquid on pot-stewed duck's neck. The results showed that the preservation effects of the three natural preservatives were better than those of the blank group,among which nisin showed strong antibacterial effect,and the coating formed by sodium alginate had better antioxidation effect. When the concentration ratio of the three preservatives was 1.0 g/100 mL of sodium alginate,0.9 g/100 mL of nisin,and 0.18 g/100 mL of natamycin,the coating liquid had the best preservation effect on the quality of the pot-stewed duck's neck. The total bacterial count,TVB-N,pH,TBARS and color difference at the 15 th day after cold storage at 4 ℃ were(5.37±0.08)lg CFU/g,(20.86±0.79) mg/100 g,(5.85±0.06),(2.68±0.08) mg/kg,(1.51±0.07),respectively. All data were significantly better than the control group(p<0.05). Thus,the coating liquid could effectively extend the shelf life of the pot-stewed duck's neck.
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