冷鲜鸡肉抑菌剂筛选及保鲜效果研究
目的 筛选出最优的天然抑菌剂并探究抑菌剂对冷鲜鸡肉的保鲜效果。方法 以鸡肉主要腐败菌为研究对象, 比较茶多酚、山竹多酚和乳酸链球菌素对鸡肉腐败菌的抑菌活性, 筛选出适合的冷鲜鸡抑菌剂。利用筛选的抑菌剂溶液浸泡鸡肉, 从肉的pH、出汁率、挥发性盐基氮(TVB-N)和细菌总数等评价其对鸡肉冷藏品质的影响。结果 山竹多酚/乳酸链球菌素复配液(山乳复配液)和茶多酚/乳酸链球菌素复配液(茶乳复配液)比单一抑菌活性好, 均呈现浓度效应关系。在整个贮藏期间, 鸡胸肉的pH 值、出汁率、TVB-N 值、菌落总数与对照组相比有显著差异, 2种复配抑菌液均有一定的保鲜效果, 且山乳复配液抑菌的保鲜效果较好。结论 0.4%山竹多酚和1.2‰乳酸链球菌素的复配保鲜液对冷鲜肉的保鲜抑菌效果最好。
Objective To select the optimum natural bacteriostatic agents and explore their preservation effect on chilled chicken. Methods The major spoilage bacteria of chilled chicken were chosen as study objects, and the antibacterial activities of tea polyphenol, mangoteen polyphenol and nisin on chicken spoilage bacteria were investigated and compared to select suitable bacteriostatic agents. The chicken were soaked into suitable bacteriostatic agents, and the pH, drip loss rate, total volatile basic nitrogen (TVB-N) and total number of colonies were determined to analyze bacteriostatic effects on storage quality of chicken. Results The effects of mixture of mangosteen polyphenol and nisin and mixture of tea polyphenol and nisin were better than the single bacteriostatic agent and presented good concentration effect relationship. During the whole storage, the pH, drip loss rate, TVB-N and total number of colonies of fresh chicken had significant differences compared with the control group. The 2 kinds of mixture of bacteriostatic agents both had certain bacteriostatic effects, and the bacteriostatic effect of compound bacteriostatic agents of mangosteen polyphenol and nisin was better. Conclusion The compound bacteriostatic agent of 0.4% mangosteen polyphenol and 1.2‰ nisin is the optimum natural bacteriostatic agent.
标题：冷鲜鸡肉抑菌剂筛选及保鲜效果研究
英文标题：Screening of bacteriostatic agents of chilled chicken and study on the preservation effect
作者：
卜坚珍 仲恺农业工程学院轻工食品学院
梁慧 江门第一职业高级中学
于立梅 仲恺农业工程学院轻工食品学院
陈海光 仲恺农业工程学院轻工食品学院
曾晓房 仲恺农业工程学院轻工食品学院
刘晓静 仲恺农业工程学院轻工食品学院
中文关键词:冷鲜鸡,腐败菌,抑菌剂,保鲜,
英文关键词:chilled chicken,spoilage bacterial,bacteriostatic agent,preservation,
发表日期：2017-06-10
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