| 复合防腐剂在冰鲜鸭肉保鲜中的应用 |
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| 引用本文： | 陈海光,曾晓房,白卫东,蔡静.复合防腐剂在冰鲜鸭肉保鲜中的应用[J].食品研究与开发,2010,31(4). |
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| 作者姓名： | 陈海光 曾晓房 白卫东 蔡静 |
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| 作者单位： | 仲恺农业工程学院,轻工食品学院,广东,广州,510225 |
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| 摘 要： | 以番鸭的胴体分割肉为原料,经过不同的保鲜液浸泡处理后,进行真空包装,研究不同保鲜剂对冰鲜鸭保藏性能的影响.通过感官指标、理化指标、微生物指标的测定,结果表明:乳酸链球菌素(Nisin)、乙酸、乳酸和抗坏血酸的配合性使用,能有效延长冰鲜鸭肉的冷藏保鲜时间;冰鲜鸭保藏的最佳工艺参数为Nisin0.05%+乙酸2%+乳酸10%+抗坏血酸2%.
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| 关 键 词： | 鸭 冰鲜肉 保鲜 防腐剂 |
Application of Compound Antiseptic in the Duck Chilled Meat Storage |
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| CHEN Hai-guang,ZENG Xiao-fang,BAI Wei-dong,CAI Jing.Application of Compound Antiseptic in the Duck Chilled Meat Storage[J].Food Research and Developent,2010,31(4). |
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| Authors: | CHEN Hai-guang ZENG Xiao-fang BAI Wei-dong CAI Jing |
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| Affiliation: | CHEN Hai-guang,ZENG Xiao-fang,BAI Wei-dong,CAI Jing (College of Light Industry , Food Science,Zhongkai University of Agricultural , Technology,Guangzhou 510225,Guangdong,China) |
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| Abstract: | The preservative effect of duck chilled meat treated by different compound antiseptic was studied. The results which obtained through the sensory, physical and chemical indicators showed that: Nisin+acetic acid+ lactic acid +ascorbic acid could effectively prolong the storage of duck chilled meat; and this preservative optimum combination was Nisin 0.05 %+acetic acid 2 %+lactic acid 10 %+ascorbic acid 2 %. |
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| Keywords: | duck chilled meat preservation antiseptic |
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