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| 纳米包装材料对酱鸭贮藏品质的影响 | |
| 引用本文： | 宋益娟,关荣发,芮昶,唐平,康天舒,吴知盼,刘光富.纳米包装材料对酱鸭贮藏品质的影响[J].安徽农业科学,2012,40(32):15913-15914,15957. |
| 作者姓名： | 宋益娟 关荣发 芮昶 唐平 康天舒 吴知盼 刘光富 |
| 作者单位： | 1. 中国计量学院海洋食品加工质量控制技术与仪器浙江省工程实验室,浙江杭州,310018 2. 浙江省杭州市质量技术监督检测院,浙江杭州,310019 3. 杭州职业技术学院,浙江杭州,310018 |
| 基金项目： | 杭州市科技发展计划项目，浙江省级公益性技术应用研究计划项目 |
| 摘 要： | 目的]研究纳米包装材料对酱鸭的保鲜效果。方法]分别采用纳米银聚乙烯保鲜袋和普通聚乙烯保鲜袋对新鲜酱鸭进行包装,在4和25℃贮藏28 d,每7 d对酱鸭进行一次感官评价,并测定其中的挥发性盐基氮含量、菌落总数等指标。结果]纳米包装材料能较好地保持酱鸭的风味,降低鸭肉挥发性盐基氮的产生,并抑制微生物的生长繁殖。结论]与普通聚乙烯包装材料相比,纳米包装材料对酱鸭的保鲜效果较好。 |
| 关 键 词： | 纳米银 包装材料 酱鸭 保鲜 |
Effects of Nano-packaging on the Preservation of Sauced Duck |
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| Institution: | SONG Yi-juan et al(Zhejiang Provincial Engineering Laboratory of Quality Controlling Technology and Instrumentation for Marine Food,China Jiliang University,Hangzhou,Zhejiang 310018) |
| Abstract: | Objective] To study the preservation effect of nano-packaging materials on sauced duck.Method] Nano-packaging and the common polyethylene(PE-GB) packaging on preservation of sauced duck stored at 4 ℃ and 25 ℃ for 28 days were investigated.Every 7 days,the total sensory evaluation,the content of volatile basic nitrogen(VBN-GB),and the number of microbial colonies were analyzed to investigate effects of nano-packaging.Result] Nano-packaging got a higher score of sensory evaluation,reduced the production of VBN,and inhibited the growth of bacterium.Conclusion] Compared with the common polyethylene(PE-GB) packaging,nano-packaging has better effects on preservation of sauced duck.In addition,keeping suitable low temperatures can make nano-packaging show even better results. |
| Keywords: | Nano-Ag Packaging material Sauced duck Preservation |
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