【摘要】 使用氯化钠、蔗糖等冰点调节剂可以有效降低鸡肉冰点,扩宽其冰温带,提高其冰温贮藏应用的可能性,但氯化钠等冰点调节剂会加速冰温贮藏过程中鸡肉的脂质氧化,对鸡肉冰温贮藏品质造成负面影响。天然保鲜剂甘草抗氧化剂和迷迭香提取物等具有较好的抑菌及抗氧化效果,如能与冰点调节剂共同使用,可以缓解单纯使用冰点调节剂对鸡肉带来的负面影响。本研究将通过单因素试验研究冰点调节剂氯化钠和蔗糖,天然保鲜剂甘草抗氧化剂和迷迭香提取物对鸡胸肉冰点,及贮藏过程中挥发性盐基氮TVB-N、脂类氧化值TBA、菌落总数TVC等指标的影响,结果表明甘草抗氧化剂在鸡肉冰温贮藏技术中具有应用可能性。更多还原

【Abstract】 The use of freezing point regulators such as sodium chloride and sucrose can effectively reduce the freezing point of chicken, broaden its ice temperature zone, and increase the possibility of its application in ice temperature storage. However, freezing point regulators such as sodium chloride can accelerate lipid oxidation of chicken during ice-temperature storage, which has a negative effect on the quality of chicken. Natural preservatives such as licorice antioxidant and rosemary extract have good antibacterial and antioxidant effects. If they can be used together with freezing point regulators, they can alleviate the negative effects of using freezing point regulators on chicken. In this study, the effects of the freezing point regulator sodium chloride and sucrose, natural preservatives licorice antioxidant and rosemary extract on the freezing point of chicken breast, and the volatile basic nitrogen(TVB-N) and lipid oxidation during storage(TBA), the total number of colonies(TVC) and other indicators were studied and the results showed that Licorice antioxidants com be used in chicken ice storage.更多还原