摘要
为找出一种可延长卤凤爪货架期的大蒜水提物,选取大肠杆菌与金黄色葡萄球菌进行K-B体外抑菌试验,综合抑菌实验与感官评价结果,得出普通水提法获得的大蒜水提物为最佳保鲜剂。而后,采用浸泡法对卤凤爪进行保鲜处理,并通过测定储藏过程中卤凤爪的菌落总数和挥发性风味成分(气相色谱-质谱联用GC-MS)确定其实际保鲜效果。结果表明:普通水提法获得的大蒜水提物有很强的抑菌作用,并且对卤凤爪的挥发性风味保持较好,可维持其较好品质。大蒜水提物是一种天然抑菌物质,可应用于熟制卤鸡肉的保鲜,为熟制肉制品的保鲜提供一条新思路。
The garlic aqueous extracts which can prolong the shelf life of sauced chicken claws was investigated via K-B in vitro bacteriostasis test based on E.coli and S.aureus.The extracts obtained by common aqueous extraction method was selected as the best preservative according to the results of bacteriostasis experiment and sensory evaluation.The immersion method was then used to preserve the sauced chicken claws.The actual fresh-keeping effect during storage was determined by measuring the total viable counts and the volatile flavor components(gas chromatography-mass sepetrometry,GC-MS).The results showed that the garlic aqueous extracts had strong bacteriostasis,exhibiting good preservation effect on the volatile flavor of sauced chicken claws.Garlic aqueous extracts are natural bacteriostatic substances which can be used in cooked sauced chicken claws preservation.More important,this method provides a new idea for the preservation of cooked meat products.
作者
刁欣悦
郇延军
马菲
刘丽
DIAO Xinyue;HUAN Yanjun;MA Fei;LIU Li(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2020年第12期85-91,共7页
Journal of Food Science and Biotechnology
