复配保鲜剂对冰鲜鸭防腐效果的研究_赵文红.pdfVIP

DOI:10.13982/j.mfst.1673-9078.2013.01.045 Modern Food Science and Technology 2013, Vol.29, No.1 0.6%4.5%6.0%3.6% 1673-9078(2013)1-88-90 Effects of Chosen Preservatives on Dominant Spoilage Bacteria from Chilling Duck Meat ZHAO Wen-hong, BAI Wei-dong, ZHU Jia-lei, WANG Wang, QIAN Min (1.College of Light Industry and Food, Zhongkai University of Agricultural and Engineering, Guangzhou 510225, China) (2.College of Food Science, South China Agriculture University, Guangzhou, Guangdong 510642, China) Abstract: Chitosan, sodium lactate, cloves and cinnamon were chosen as antistaling agents in the preservation of ice fresh duck. Their antibacterial activity of predominant bacteria which caused the rot in ice fresh duck and the minimal inhibitory concentration were investigated, and the optimal combination was finally determined through orthogonal test. As a result, the antibacterial effect of every antistaling agent enhanced as the concentration increased, especially the chitosan preservative solution. Compared with another three preservative solutions, the antibacterial effect of cinnamon extracts was relatively weaker. The optimal combination determined through orthogonal test was that the concentration of chitosan, sodium lactate, cloves and cinnamon preservative solution were 0.60%, 4.50%, 6.00% and 3.60% respectively. Key word: ice fresh duck; antistaling agents; predominant bacterial; antibacterial [3]