鸡肉复合生物保鲜剂的筛选及其保鲜效果

采用鸡胸肉为原料，以总挥发性盐基氮（total volatile basic nitrogen，TVB-N）含量为指标，通过五元二次通用旋转组合试验设计对鸡肉复合生物保鲜剂的配比进行优化，并对鸡肉冷藏期间的品质变化进行研究。结果表明：确定出的复合生物保鲜剂最佳配比组合为羧甲基纤维素质量浓度0.81 g/100 mL、茶多酚质量浓度0.57 g/100 mL、抗坏血酸质量浓度0.03 g/100 mL、山梨糖醇质量浓度1.79 g/100 mL、生姜汁体积分数25.07%，此条件下测得鸡肉TVB-N含量为（14.18±0.13） mg/100 g；以未添加保鲜剂的鸡肉为对照组，对（4.0±0.5） ℃条件下冷藏鸡肉的菌落总数、剪切力、色差和微观结构等品质变化进行测定，结果表明，冷藏期间保鲜剂处理组鸡肉的菌落总数和剪切力下降显著低于对照组（P＜0.05），其冷藏18 d后的菌落总数仍符合冷鲜肉未变质的国家标准，且处理组保持了较大的红度值，变化显著低于对照组（P＜0.05），扫描电镜分析显示处理组的鸡肉纤维仍排列整齐，结构紧密。

Screening and Evaluation of Biopreservative Combinations for Chicken

The optimization of biopreservative combinations for chicken breast meat was investigated using quadratic general rotary unitized design.Total volatile basic nitrogen(TVB-N)content was used as response variable.Quality changes of chicken meat treated with biopreservatives were monitored during refrigerated storage.The optimal combination determined was caboxy methyl cellulose(CMC)0.81 g/100 mL,tea polyphenols 0.57 g/100 mL,ascorbic acid 0.03 g/100 mL,D-sorbitol 1.79 g/100 mL,and ginger juice 25.07%,and the TVB-N content of chicken meat treated with the optimized preservative combination was(14.18±0.13)mg/100 g.Changes in total plate count,shear force,color and microstructure were measured during storage at(4.0±0.5)℃.Untreated chicken meat was used as control.The results showed that the total number of colonies and shear force dropped significantly in the preservative treatment group compared with the control group(P<0.05).The total number of colonies after refrigeration for 18 d still met the national standard for chilled meat,and the treatment group maintained a larger a*value,showing a significantly smaller change relative to the control group(P<0.05).Scanning electron microscope(SEM)analysis showed that muscle fibers in the treatment group were still arranged neatly and had a tight structure.