3种生物保鲜剂对冰鲜鸡肉保鲜效果的研究

以羧甲基壳聚糖(CCS)、乳酸链球菌素(Nisin)、溶菌酶(lysozyme)作为复合生物保鲜剂处理新鲜鸡肉。根据中心组合设计试验设计原理采用3因素5水平的响应面分析法,考察3种保鲜剂对冰鲜鸡肉的保鲜效果。结果表明,3种保鲜剂对冰鲜鸡肉的保鲜效果依次为羧甲基壳聚糖>Nisin>溶菌酶;羧甲基壳聚糖与Nisin之间存在极显著的交互效应,羧甲基壳聚糖与溶菌酶、Nisin与溶菌酶之间的交互效应不显著;当羧甲基壳聚糖、Nisin、溶菌酶分别以1.85%、0.05%、0.08%进行复配时,对冰鲜鸡肉的保鲜效果最好。

Fresh-keeping effect of 3 kinds of biological preservatives on preservation of fresh chilled chicken

Fresh chicken was treated with carboxymethyl chitosan,Nisin and lysozyme.A series of central composite design experiments were conducted for developing a mathematical regression model for TVB-N values as a response of three variables(namely carboxymethyl chitosan,Nisin and lysozyme).The results showed that fresh-keeping effect of carboxymethyl chitosan was the best,and Nisin was better than lysozyme.There was extremely significant synergy between carboxymethyl chitosan and Nisin,but synergy between carboxymethyl chitosan and lysozyme was not significant,the same to Nisin and lysozyme.Moreover,when the combination of biological preservatives was 1.85% carboxymethyl chitosan,0.05% Nisin and 0.08% lysozyme,the fresh-keeping effect on fresh chilled chicken was the best.