滚揉腌制液中添加Nisin对川香鸡柳的保鲜效果

在川香鸡柳滚揉腌制液中添加不同含量的Nisin(0.1、0.2、0.3、0.4g/kg,按鸡小胸质量计),结合托盘包装技术对其进行保鲜研究。通过测定其在(4.0±0.5)℃条件下贮藏期间的菌落总数、水分活度、pH值、色差值、贮藏损失各项指标,分析Nisin对川香鸡柳的保鲜效果。结果表明:滚揉腌制液中添加Nisin能显著抑制川香鸡柳中菌落总数的增长(P<0.05),贮藏第8天时最明显,与对照组相比,处理组菌落总数可降低3.32 lg(CFU/g);Nisin可显著提高川香鸡柳贮藏后期色泽亮度和黄度;显著延缓第8天后pH值的升高(P<0.05);但对水分活度影响不显著。综合各因素,添加0.3g/kg Nisin保鲜效果最佳。在滚揉腌制液中添加Nisin对川香鸡柳具有良好的保鲜效果。

Effect of Adding Nisin to Curing Solution on Preservation of Sichuan-style Chicken Skewers

The fresh-keeping effect of adding different concentrations （0.1, 0.2, 0.3 g/kg and 0.4 g/kg, calculated on the basis of the weight of chicken breast） of Nisin to the curing solution in combination with tray packaging technology on Sichnan-style chicken skewers was studied. Total viable count, aw, pH value, CIE L＊a＊b＊ and purge loss of chicken skewers were regularly determined during storage under the condition of （4.0 ± 0.5） ℃. The results showed that adding Nisin to the curing solution could significantly inhibit the aerobic plate count of chicken skewers （P〈0.05）, and significantly extend the shelf life. TVC could be reduced by 3.32 lg（CFU/g） when compared with the control group on the 8~ day; CIE L＊a＊b＊ values were increased during the late storage stage （P 〈 0.05）, and the increase of pH value was significantly delayed after 8 days （P 〈 0.05）. However, no significant effect on a, was observed. The optimal addition of Nisin for chicken preservation was 0.3 g/kg. In conclusion, adding Nisin to the curing solution is an effective method to preserve Sichuan-style chicken skewers and other freshly prepared chicken products, and it can be widely applied in prepared meat products.