【摘要】 目的:以传统卤煮鸡肉制品——扒鸡为研究对象,筛选具有保鲜作用的香草类植物和药食同源中草药,以延长产品的保质期,实现化学防腐剂减量化,提升食品安全性。方法:比较金银花、辛夷、薄荷、连翘、鱼腥草、白芷、当归等常见的中草药水煎液以及香菜、芹菜、茴香、韭菜、紫皮洋葱、黄皮洋葱等蔬菜提取液对扒鸡中腐败微生物的抑制效果,筛选具有抑菌作用的植物提取物用于扒鸡保鲜。考察处理后样品贮藏期内的感官得分、总菌落数、pH值、挥发性盐基氮含量等参数,确定天然植物提取物的保鲜效果。结果:在实验浓度下,具有抑菌效果的为韭菜提取液、白芷水煎液和连翘水煎液,三者的抑菌圈平均直径分别为(10.3±0.1),(7.0±0.1),(2.0±0.1)mm。白芷水煎液具有最佳抑菌效果,其最低抑菌浓度为0.25g/mL,最小杀菌浓度为0.75g/mL。将最小杀菌浓度的白芷水煎液和韭菜提取液应用于扒鸡保鲜中,可减缓其腐败速度,延长贮存期限。更多还原

【Abstract】 Objective:Take the traditional marinated chicken product-braised chicken as the research object,the vanilla plants and medicinal and edible homologous Chinese herbs with fresh-keeping effect are screened to prolong the shelf life of product,reduce the amount of chemical preservatives,improve food security.Methods:To compare the inhibitory effects of common Chinese herbal water decoction such as honeysuckle,flos magnoliae,mint,forsythia,houttuynia,Angelica dahurica,Angelica sinensis and vegetable extracts such as coriander,celery,fennel,leek,purple skin onion,yellow skin onion on the spoilage microorganisms in braised chicken,screening the plant extracts with antibacterial effect for the preservation of braised chicken.The sensory score,total bacterial count,pH value,volatile basic nitrogen content and other parameters during the storage period of treated samples are investigated to determine the preservation effect of natural plant extracts.Results:Under the experimental concentration,leek extract,Angelica dahuricae water decoction and forsythia water decoction possess antibacterial effect,the average diameter of inhibition zone of the three extracts is(10.3±0.1),(7.0±0.1),(2.0±0.1)mm respectively.Angelica dahurica water decoction has the optimal antibacterial effect,the minimum inhibitory concentration is 0.25 g/mL,the minimum bactericidal concentration is 0.75 g/mL.Angelica dahurica water decoction and leek extract with the minimum bactericidal concentration are used in the preservation of braised chicken,which could slow down the decay rate and prolong the storage period.更多还原