| 白 静,曾祥山,时明如,崔丽伟.乳酸菌发酵液在鸡胸肉保鲜中的应用[J].保鲜与加工,2026,26(3):42~48,59 |
| 乳酸菌发酵液在鸡胸肉保鲜中的应用 |
| Application of Lactic Acid Bacteria Fermentation Broth in the Preservation of Chicken Breast Meat |
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| DOI： |
| 中文关键词: 乳酸菌发酵液 鸡胸肉 抑菌 保鲜 |
| 英文关键词:lactic acid bacteria fermentation broth chicken breast meat antibacterial activity preservation |
| 基金项目:河南省科技攻关项目（252102410006） |
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| 摘要点击次数: 137 |
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| 中文摘要: |
| 为探究多种乳酸菌发酵液在鸡胸肉保鲜中的作用，以不同种类泡菜发酵液为试料，分离筛选 并鉴定出乳酸菌，分析发酵液对致病菌的抑菌效果；将多种乳酸菌发酵液喷涂于鸡胸肉，定期测定其 感官品质、理化指标和微生物指标的变化。结果表明：从不同泡菜发酵液提取的植物乳杆菌中，辣白 菜中提取得到的植物乳杆菌发酵液对致病菌的整体抑菌效果较佳；通过比较不同乳酸菌发酵液的抑 菌圈大小，发现戊糖乳酸菌发酵液的抑菌效果显著。鸡胸肉保鲜试验结果表明：与空白对照组相比， 乳酸菌发酵液可使鸡胸肉保持较好的色泽和感官品质，抑制汁液流失率、菌落总数、pH 值、挥发性盐 基氮含量及硫代巴比妥酸反应物值的上升，延缓球蛋白沉淀，保鲜期延长3~4 d。乳酸菌发酵液是一 种极具发展潜力的新型食品保鲜剂，为进一步研究天然生物保鲜剂提供参考。 |
| 英文摘要: |
| In order to explore the role of multiple lactic acid bacteria fermentation broth in the preservation of chicken breast meat, different kinds of pickle fermentation broth were used as test materials to separate, screen and identify lactic acid bacteria, and the antibacterial effects of the fermentation broth on pathogenic bacteria were analyzed. Vari? ous lactic acid bacteria fermentation broth were sprayed on chicken breast meat, and the changes in sensory quality, physicochemical and microbial indices were regularly measured. The results showed that among the Lactobacillus plan? tarum extracted from different pickle fermentation broth, the Lactobacillus plantarum fermentation broth extracted from spicy cabbage exhibited superior overall antibacterial effects on pathogenic bacteria. By comparing the antibacterial zone size of different lactic acid bacteria fermentation broth, it was found that the antibacterial effects of pentose lactic acid bacteria fermentation broth were significant. The results of chicken breast meat preservation test showed that com? pared with the blank control group, the lactic acid bacteria fermentation broth could maintain better color and sensory qualities of chicken breast meat, inhibit the increase of juice loss rate, total colonies number, pH value, TVB-N con? tent and TBARS value, delay the globulin precipitation, and prolong the freshness period by 3-4 days. These results demonstrate that lactic acid bacteria fermentation broth is a new type of food preservative with great development potential, which can provide references for further researches on natural biological preservatives. |
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