栅栏技术在泡椒凤爪保藏中的应用

应用栅栏技术，对泡椒凤爪的脂肪含量、水分活度、pH值及复合防腐剂的复配比例4个栅栏因子进行了研究，以感官评分和保藏时间为指标，确定泡椒凤爪保藏的最佳栅栏条件。通过四因素三水平正交试验结果得到泡椒凤爪的最佳栅栏因子组合为：脂肪含量13.2g/100mL，水分活度0.809，pH4.0，复合防腐剂(乳酸链球菌素:双乙酸钠)添加量0.1g/100mL、复配比1:3。通过验证实验可知，在此条件下，泡椒凤爪于温度37℃、相对湿度80%、光照33%条件下可贮藏50d。

Application of Hurdle Technology in Pickled Chicken Feet Preservation

Hurdle technology was used to determine optimal conditions for preserving pickled chicken feet. Fat content, water activity, pH and nisin-to-sodium diacetate ratio were identified as hurdle factors. A four-factor, three-level orthogonal array design was used to optimize these hurdle factors based on sensory score and shelf life. The optimal hurdle conditions for preserving pickled chicken feet were established as follows: fat content 13.2 g/100 mL, water activity 0.809, pH 4.0 and a mixture of nisin of sodium diacetate at a ratio of 1:3 as a preservative. Under these conditions, the shelf life of pickled chicken feet in an environment of 37 ℃, 80% humidity and 33% light exposure was 50 day.