JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

海藻酸钠可食性膜对酱卤鸡腿的保鲜效果

白艳红 ,  吴晓丽 ,  张相生 ,  赵电波 ,  牛苑文 ,  蒋爱民

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白艳红, 吴晓丽, 张相生, 等. 海藻酸钠可食性膜对酱卤鸡腿的保鲜效果[J]. 轻工学报, 2015, 30(1): 1-5. doi: 10.3969/j.issn.2095-476X.2015.01.001
引用本文: 白艳红, 吴晓丽, 张相生, 等. 海藻酸钠可食性膜对酱卤鸡腿的保鲜效果[J]. 轻工学报, 2015, 30(1): 1-5. doi: 10.3969/j.issn.2095-476X.2015.01.001
shu
BAI Yan-hong, WU Xiao-li, ZHANG Xiang-sheng, et al. Effect of sodium alginate-based edible coating on preservation of stewed chicken leg[J]. Journal of Light Industry, 2015, 30(1): 1-5. doi: 10.3969/j.issn.2095-476X.2015.01.001
Citation: BAI Yan-hong, WU Xiao-li, ZHANG Xiang-sheng, et al. Effect of sodium alginate-based edible coating on preservation of stewed chicken leg[J]. Journal of Light Industry, 2015, 30(1): 1-5. doi: 10.3969/j.issn.2095-476X.2015.01.001
shu

海藻酸钠可食性膜对酱卤鸡腿的保鲜效果

  • 郑州轻工业学院 食品与生物工程学院, 河南 郑州 450001;

  • 河南大用实业有限公司, 河南 鹤壁 410600;

  • 华南农业大学 食品学院, 广东 广州 510642

  • 基金项目: 河南省科技攻关计划项目(132102110056)
    国家科技支撑计划项目子课题(2014BAD04B07-02)
    十二五"
    "

  • 中图分类号: TS251.6+1

Effect of sodium alginate-based edible coating on preservation of stewed chicken leg

  • College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;

  • He'nan Doyoo Industrial Co., Ltd., Hebi 410600, China;

  • College of Food Science, South China Agricultural University, Guangzhou 510642, China

  • Received Date: 2014-10-27

    CLC number: TS251.6+1

  • 摘要: 以抑菌率、失水率为评价指标,采用正交试验优化海藻酸钠可食性膜,并在15~20℃贮藏条件下对涂膜处理的酱卤鸡腿菌落总数、失水率进行了研究.结果表明,可食性膜最优配比为海藻酸钠20 g/L,氯化钙30 g/L,甘油30 g/L,涂膜处理对酱卤鸡腿的贮藏保鲜效果较好,能够降低失水率,延长货架期.
    Abstract: The sodium alginate-based coating was optimized by the orthogonal design method based on inhibition rate and moisture loss rate,and the changes of microbial count and moisture loss rate of stewed chicken leg dealt with sodium alginate-based coating during storage at 15~20℃ were investigated. The results showed the most optimal proportion of sodium alginate-based coating was sodium alginate 20 g/L,calcium chloride 30 g/L,glycerin 30 g/L.The sodium alginate-based coating had better preservation effect to stewed chicken leg.It could reduce moisture loss rate,prolong storage time and enhance hygiene quality of food.
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      张希斌.可食性明胶抑菌保鲜涂层的研究[D].泰安:山东农业大学,2010:13-15.

    2. [3] Falguera V,Quintero J P,Jiménez A,et al.Edible films and coatings:Structures,active functions and trends in their use[J].Trends in Food Science & Technology,2011,22(6):292.

    3. [4] Campos C A,Gerschenson L N,Flores S K.Development of edible films and coatings with antimicrobial activity[J].Food and Bioprocess Technology,2011,4(6):849.

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      [10] Rhim J W.Physical and mechanical properties of water resistant sodium alginate films[J].LWT-Food Science and Technology,2004,37(3):323.

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      [11] Zhang Q,Xu J C,Gao X,et al.Optimized water vapor permeability of sodium alginate films using response surface methodology[J].Chinese Journal of Oceanology and Limnology,2013,31(6):1196.

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  • 收稿日期:  2014-10-27
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白艳红, 吴晓丽, 张相生, 等. 海藻酸钠可食性膜对酱卤鸡腿的保鲜效果[J]. 轻工学报, 2015, 30(1): 1-5. doi: 10.3969/j.issn.2095-476X.2015.01.001
引用本文: 白艳红, 吴晓丽, 张相生, 等. 海藻酸钠可食性膜对酱卤鸡腿的保鲜效果[J]. 轻工学报, 2015, 30(1): 1-5. doi: 10.3969/j.issn.2095-476X.2015.01.001
shu
BAI Yan-hong, WU Xiao-li, ZHANG Xiang-sheng, et al. Effect of sodium alginate-based edible coating on preservation of stewed chicken leg[J]. Journal of Light Industry, 2015, 30(1): 1-5. doi: 10.3969/j.issn.2095-476X.2015.01.001
Citation: BAI Yan-hong, WU Xiao-li, ZHANG Xiang-sheng, et al. Effect of sodium alginate-based edible coating on preservation of stewed chicken leg[J]. Journal of Light Industry, 2015, 30(1): 1-5. doi: 10.3969/j.issn.2095-476X.2015.01.001
shu

海藻酸钠可食性膜对酱卤鸡腿的保鲜效果

  • 郑州轻工业学院 食品与生物工程学院, 河南 郑州 450001;
  • 河南大用实业有限公司, 河南 鹤壁 410600;
  • 华南农业大学 食品学院, 广东 广州 510642
  • 收稿日期: 2014-10-27
基金项目:  河南省科技攻关计划项目(132102110056)国家科技支撑计划项目子课题(2014BAD04B07-02)十二五""

摘要: 以抑菌率、失水率为评价指标,采用正交试验优化海藻酸钠可食性膜,并在15~20℃贮藏条件下对涂膜处理的酱卤鸡腿菌落总数、失水率进行了研究.结果表明,可食性膜最优配比为海藻酸钠20 g/L,氯化钙30 g/L,甘油30 g/L,涂膜处理对酱卤鸡腿的贮藏保鲜效果较好,能够降低失水率,延长货架期.

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