摘要
通过单因素试验,从6种防腐剂中选取了Nisin、乳酸钠和山梨酸钾3种对烧鸡腐败菌抑制作用较强的防腐剂;运用响应面法,复配出最优组合复合防腐剂,其配比量为nisin0.035%、L-乳酸钠0.180%、山梨酸钾0.007%。验证实验结果表明,复合防腐剂能有效抑制烧鸡中微生物的生长,在0～4℃条件下贮藏,烧鸡的货架期可达20d。
Three preservatives including Nisin, sodium lactate and potassium sorbate, which exhibited better respective preserving effect in the six preservatives, were simultaneously added to the roast chicken based on single factor test. The optimal amounts of added Nisin, sodium lactate and potassium sorbate were investigated using response surface analysis. Results showed that the roast chicken with 0.03%of nisin, 0.05% of potassium sorbate and 3.00% of sodium lactate exhibited a minimum total number of bacteria and its shelf life at 0-4 ℃ was up to around 20 d.
出处
《食品科技》
CAS
北大核心
2012年第6期160-163,167,共5页
Food Science and Technology
基金
山东省科技发展计划资助项目(2009GG10009059)
烟台市科技发展计划资助项目(2010132)
关键词
烧鸡
复合防腐剂
响应面
货架期
roast chicken
composite preservative
response surface methodology
shelf life
