作　　者： ; ; ; ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《现代食品科技》 2013年第1期88-90,101,共4页

摘　　要： 试验选择壳聚糖、乳酸钠、丁香、桂皮四种保鲜剂,研究其对引起冰鲜鸭腐败的优势菌的抑菌性能及最低抑菌浓度,并通过正交试验,确定四种保鲜剂复配的最优组合。结果发现:随保鲜液浓度的增加,各保鲜液的抑菌能力均逐渐加强,其中壳聚糖保鲜液的抑菌效果最为显著,桂皮浸提液的抑菌效果较弱;通过正交试验得出的最优复配方案为:壳聚糖、乳酸钠、丁香、桂皮保鲜液的浓度分别是0.6%、4.5%、6.0%、3.6%。 Chitosan, sodium lactate, doves and cinnamon were chosen as antistaling agents in the preservation of ice fresh duck. Their antibacterial activity of predominant bacteria which caused the rot in ice fresh duck and the minimal inhibitory concentration were investigated, and the optimal combination was finally determined through orthogonal test. As a result, the antibacterial effect of every antistaling agent enhanced as the concentration increased, especially the chitosan preservative solution. Compared with another three preservative solutions, the antibacterial effect of cinnamon extracts was relatively weaker. The optimal combination determined through orthogonal test was that the concentration ofchitosan, sodium lactate, cloves and cinnamon preservative solution were 0.60%, 4.50%, 6.00% and 3.60% respectively.

关 键 词： 冰鲜鸭 保鲜剂 优势腐败菌 抑菌

领　　域： [轻工技术与工程] [轻工技术与工程]