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投稿时间：2020-01-07
投稿时间：2020-01-07
中文摘要: 研究不同浓度牛至精油-壳聚糖可食性涂层结合气调包装对冷藏烤鸭品质的影响。试验以气调包装（modified atmosphere packaging，MAP）（30%CO2-MAP）的烤鸭片为对照组1和仅涂有壳聚糖涂层的烤鸭片作为对照组2，测定添加不同浓度牛至精油（0.05%、0.10%、0.15%、0.30%）的壳聚糖涂层烤鸭中肉色、菌落总数、脂肪氧化和感官评分随贮藏时间的变化情况。添加精油处理对烤鸭肉色无显著影响（P＞0.05），但随着精油浓度的增加，烤鸭的菌落总数和脂肪氧化值显著降低（P＜0.05），这与牛至精油中的主要成分烯烃类和酚类物质有关。且由于精油本身具有强烈气味，浓度过高会影响烤鸭风味，进而影响消费者对烤鸭的可接受程度。因此，结合肉色、菌落总数、脂肪氧化值和感官指标的结果，最终优选出适合30%CO2-MAP条件下烤鸭的牛至精油浓度为0.15%。
Abstract:The present study aimed to investigate the effect of the chitosan edible coating containing different concentration of oregano essential oil on the quality of refrigerated roast duck.The change of edible antimicrobial coating solutionsincorporating chitosan（CH），different concentration oregano essential oil（OEO）（0.05%，0.10%，0.15%and 0.30%）combined with modified atmosphere packaging（MAP）on meat color，microbial counts，lipid oxidation and sensory evaluation in roast duck was investigated，with 30%CO2-MAP roast duck（control 1）and chitosan coated roast duck （control 2）as control groups.Addition of OEO-CH edible coating had no significant effect on meat color of roast duck（P ＞ 0.05）.With the increase of the concentration of essential oil，the total viable counts and thiobarbituric acid reactive substance （TBARS）value in roast duck decreased significantly （P＜0.05），which was related to phenols and terpenes in essential oil.However，the odor of the essential oil itself affected the unique aroma of the roast duck，which in turn affected the consumer′acceptance of the roast duck.Taken together the results of meat color，total viable counts，TBARS and sensory evaluation the optimal concentration of oregano essential oil applied in roast duck under 30%CO2-MAP condition was 0.15%.
keywords: roast duck oregano essential oil chitosan coating preservation gas chromatography-mass spectrometer（GC-MS）
文章编号：202022004 中图分类号： 文献标志码：
基金项目:“十三五”国家重点研发计划重点专项（2016YFD040150503）；国家现代农业产业技术体系建设专项（CARS-37）
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