复合保鲜剂对分割生鲜鸡肉保鲜效果的优化

为了提高熟化肉鸡的保质期,以对生鲜鸡肉中的常见致病菌（志贺氏菌、沙门氏菌和金黄色葡萄球菌）和腐败菌（假单胞菌）的抑菌圈大小作为评价指标,通过单因素和L9（34）正交实验,确定复合保鲜剂的最佳配比为Nisin浓度为0.03%,双乙酸钠浓度为0.25%,虾壳提取液浓度为0.3%。经复合保鲜剂处理的鸡肉,感官评分、蒸煮损失、离心损失率、挥发性盐基氮（TVB-N）值和菌落总数的实验结果均优于空白对照组和化学保鲜组（山梨酸钾和脱氢醋酸钠）,在4℃冷藏条件下能使鸡肉的保质期比对照延长5⁶d,比化学保鲜剂延长3⁴d。 

Effect of biochemistry compound preservatives on fresh chicken quality

In order to improve the shelf- life of the aging broilers, the size of inhibition zone of raw broiler common pathogens ( Shigella, Salmonella, and Staphylococcus aureus) and spoilage bacteria ( Pseudomonas) was as the evaluation index.By using single factor experiment and L9 ( 34) orthogonal experiment, the best concentrations of nisin, sodium diacetate, and the shrimp shell extract were as follows 0.03%, 0.25%, 0.3%.The results of sensory scores, cooking loss, centrifugal loss, TVB- N and total bacterial count of chicken treated by the compound preservatives were better than the control group and the chemical preservation group ( potassium sorbate and sodium acetate dehydrogenation) . The shelf- life of chicken treated by the compound preservatives could be extended more 5 ~ 6d than the control group and more 3 ~ 4d than the chemical preservation group under 4℃refrigerated storage.