新型复合天然保鲜剂对冷鲜鸡肉保鲜效果的研究
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摘要
为延长冷鲜鸡肉货架期,提高其食用安全性,文章以冷鲜鸡肉为原料,以天然原料芦荟提取物、茶多酚、维生素C、壳聚糖和植酸为保鲜剂进行复配,基于单因素试验和五因素四水平的正交试验,通过测定样品新鲜度指标总挥发性盐基氮(TVB-N)值来探究复合保鲜剂的配比对冷鲜鸡肉保鲜效果的影响规律。结果表明:单因素试验设计筛选5个因素的最优条件分别为质量分数0.30%的芦荟提取物、1.75%的茶多酚、1.00%的维生素C、1.75%的壳聚糖、0.25%的植酸;复合保鲜剂对冷鲜鸡肉保鲜的最佳配比为质量分数1.75%壳聚糖、2.25%茶多酚、1.25%维生素C、0.30%芦荟提取物和0.25%植酸,此时在4℃条件下冷藏12 d每100 g鸡肉中TVB-N值为14.64 mg;通过极差和方差分析,正交试验确定了5种保鲜剂对冷鲜鸡肉保鲜效果的主次顺序为壳聚糖、茶多酚、维生素C、芦荟提取物、植酸,其中壳聚糖和茶多酚的影响达到了极显著水平(P<0.01)。
For the purpose of extending shelf life and improving edible safety of chilled fresh chicken, the preservation effects of different ratios of the preservatives(aloe extract, tea polyphenols, vitamin C, chitosan and phytic acid) on chilled fresh chicken were explored by measuring total volatile basic nitrogen(TVB-N) of these samples. Based on the single factor experiment and the orthogonal test of five factors and four levels, the optimization conditions were determined. The results showed that the optimum conditions were 0.30% aloe extract, 1.75% tea polyphenols, 1.00% vitamin C, 1.75% chitosan and 0.25% phytic acid, respectively. The best ratio of the compound preservatives was 1.75% chitosan, 2.25% tea polyphenols, 1.25% vitamin C, 0.30% aloe extract and 0.25% phytic acid. Additionally, the value of TVB-N on 12 d at 4 ℃ was 14.64 mg per 100 g of chicken. The results of range analysis and variance analysis showed that the significance level of five preservatives was as follows: chitosan>tea polyphenols>vitamin C>aloe extract>phytic acid, and the effects of chitosan and tea polyphenols were extremely significant(P<0.01).
For the purpose of extending shelf life and improving edible safety of chilled fresh chicken, the preservation effects of different ratios of the preservatives(aloe extract, tea polyphenols, vitamin C, chitosan and phytic acid) on chilled fresh chicken were explored by measuring total volatile basic nitrogen(TVB-N) of these samples. Based on the single factor experiment and the orthogonal test of five factors and four levels, the optimization conditions were determined. The results showed that the optimum conditions were 0.30% aloe extract, 1.75% tea polyphenols, 1.00% vitamin C, 1.75% chitosan and 0.25% phytic acid, respectively. The best ratio of the compound preservatives was 1.75% chitosan, 2.25% tea polyphenols, 1.25% vitamin C, 0.30% aloe extract and 0.25% phytic acid. Additionally, the value of TVB-N on 12 d at 4 ℃ was 14.64 mg per 100 g of chicken. The results of range analysis and variance analysis showed that the significance level of five preservatives was as follows: chitosan>tea polyphenols>vitamin C>aloe extract>phytic acid, and the effects of chitosan and tea polyphenols were extremely significant(P<0.01).
引文
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[18] 杨万根,李冠霖,曹泽虹,等.乳酸链球菌素、植酸及包装材质对调理鸭肉的保鲜效果比较[J].食品与发酵工业,2016,42(12):217-221.
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[20] KRUK Z A,YUM H,RUTLEY D L,et al.The effect of high pressure on microbial population,meat quality and sensory characteristics of chicken breast fillet[J].Food Control,2011,22(1):6-12.
[21] 黄俊彦,韩春阳,姜浩.气调保鲜包装技术的应用[J].包装工程,2007,28(1):44-48.
[22] LATOU E,MEMIX S F,BADEKA A V,et al.Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillets[J].Food Science and Technology,2014,55(1):263-268.
[23] 杨宪时,姜兴为,李学英,等.伽马辐照对冰藏大黄鱼品质和货架期的影响[J].农业工程学报,2011,27(2):376-381.
[24] BALAMATSIA C C,ROGGA K,BADEKA A,et al.Effect of Low-dose radiation on microbiological,chemical,and sensory characteristics of chicken meat stored aerobically at 4 ℃ [J].Journal of Food Protection,2006,69(5):1126-1133.
[25] KANATT S R,CHANDER R,SHARMA A.Effect of radiation processing on the quality of chilled meat products [J].Meat Science,2005,69(2):269-275.
[2] 王济民.我国肉鸡供需问题研究中国肉鸡产业经济(2013)[M].北京:中国农业出版社,2013:1-20.
[3] 李政萍,CLARKE P.全球禽肉需求将不断增加[J].国外畜牧学(猪与禽),2011(2):1-3.
[4] 尹秀莲,游庆红,马春山.复合天然保鲜剂对冷鲜鸡肉的保鲜效果[J].江苏农业科学,2014(6):248-249,286.
[5] 彭杨思,刘培,章骅.肉与肉制品中挥发性盐基氮测定方法的比较[J].食品研究与开发,2016(4):152-154.
[6] 汤飞.冷鲜鸡肉生产过程中微生物污染分析及微冻保鲜技术研究[D].合肥:合肥工业大学,2017.
[7] 王勋,解万翠,陈波雷,等.冰鲜鸡新鲜度指标及其天然保鲜剂的研究[J].食品研究与开发,2013,34(16):112-116.
[8] 申晓慧.芦荟提取物对常见食品污染菌的抑制作用研究[J].农学学报,2015(2):83-85.
[9] 侯伟峰,谢晶.ε-聚赖氨酸壳聚糖及植酸对南美白对虾的保鲜作用[J].食品科学,2012,33(8):308-312.
[10] 王当丰,李婷婷,国竞文,等.茶多酚溶菌酶复合保鲜剂对白鲢鱼丸保鲜效果[J].食品科学,2017,38(7):224-229.
[11] 周强,刘蒙佳,蔡倩敏,等.壳聚糖复合膜在草鱼保鲜中的应用[J].江苏农业科学,2017,45(3):159-162.
[12] 刘娜,梁美莲,谭媛元,等.天然涂膜液对切片腌腊肉品质及货架期的影响[J].肉类研究,2017,31(8):12-17.
[13] 许琦炀,秦海容,郭凡,等.茶多酚复合衬垫的性能及其对鲜肉的保鲜效果[J].食品与发酵工业,2017,43(1):246-251.
[14] 朱雪蕊,季慧,杨颖,等.复合生物保鲜剂对延长低温肉制品货架期的研究[J].中国调味品,2017,42(4):23-25.
[15] 殷文,胡萍.抗氧化剂在冷却牛肉保鲜中的应用[J].贵州农业科学,2013,41(1):174-177.
[16] RODRIGUEZ-CALLEJA J M,CRUZ ROMERO M,O’SULLLIVAN M G,et al.High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets[J].Food Control,2012,25(2):516-524.
[17] 朱迎春,马俪珍,党晓燕,等.不同天然保鲜液对气调包装冰温贮藏鲶鱼片品质的影响[J].农业工程学报,2017,33(1):292-300.
[18] 杨万根,李冠霖,曹泽虹,等.乳酸链球菌素、植酸及包装材质对调理鸭肉的保鲜效果比较[J].食品与发酵工业,2016,42(12):217-221.
[19] BOLUMAR T,ANDERSEN M L,ORLIEN V.Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants[J].Food Chemistry,2014,150(1):422-428.
[20] KRUK Z A,YUM H,RUTLEY D L,et al.The effect of high pressure on microbial population,meat quality and sensory characteristics of chicken breast fillet[J].Food Control,2011,22(1):6-12.
[21] 黄俊彦,韩春阳,姜浩.气调保鲜包装技术的应用[J].包装工程,2007,28(1):44-48.
[22] LATOU E,MEMIX S F,BADEKA A V,et al.Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillets[J].Food Science and Technology,2014,55(1):263-268.
[23] 杨宪时,姜兴为,李学英,等.伽马辐照对冰藏大黄鱼品质和货架期的影响[J].农业工程学报,2011,27(2):376-381.
[24] BALAMATSIA C C,ROGGA K,BADEKA A,et al.Effect of Low-dose radiation on microbiological,chemical,and sensory characteristics of chicken meat stored aerobically at 4 ℃ [J].Journal of Food Protection,2006,69(5):1126-1133.
[25] KANATT S R,CHANDER R,SHARMA A.Effect of radiation processing on the quality of chilled meat products [J].Meat Science,2005,69(2):269-275.