改善江山白鹅肉制品品质及延长其货架期的研究
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摘要
我国是世界上养鹅最多的国家，而且在很多地区，养鹅业方兴未艾，蓬勃发展。发展鹅肉的深加工对我国养鹅的发展具有重要的意义，同时低温肉制品的开发是食品将来研究的热点。
一 改善高温杀菌鹅肉制品品质的研究及腊香鹅的开发
将鹅胸脯肉分成A、B、C三大组，各大组都不加调味料、香辛料和其它添加剂，分别进行油炸、煮制和烘制的预处理，然后用铝箔蒸煮袋真空包装，再将各大组分成3小组，分别进行121℃15，20和25分钟的杀菌处理，研究共合适的热处理条件。结果显示：杀菌的时间必须不少于20分钟，高温杀菌鹅肉制品品质下降的主要原因是鹅肉的水分含量高，受热处理的强度大，导致蛋白质降解过度，使鹅肉质地变烂，风味变差；采用低温脱水，降低水分活度，减轻热处理的强度和减少原始菌数等综合技术措施可明显改善高温杀菌鹅肉制品的品质。
采用L_9(3~1)正交试验研究腊香鹅的烘制温度和烘制时间的最佳条件，烘制温度的三个水平为：50，60，70℃；烘制时间分别为22，18，14小时，根据最后产品的综合感官指标确定其最佳条件为：50～60℃，烘制时间为18小时。进一步的试验表明53℃为最佳，最后的产品肉质紧密，腊香，味浓郁，真空包装经121℃高温杀菌后货架期达6个月。
二 盐水鹅的工艺与延长其货架期的研究
采用L_9(3~4)正交试验研究腌制用盐量(10，14，18％)、腌制时间(6，9，12小时)和煮制时间(30，40，50分钟)三种工艺参数的最佳水平，结果显示：食盐浓度14％，4～10℃下腌制9小时，90℃煮制40分钟可以达到和理想的效果。
采用L_9(3~4)正交试验研究Nisin、乳酸钠和单辛酸甘汕酯三种防腐剂在盐水鹅中的最佳配比，其中Nisin的三个水平为：0，500，1000IU／g；乳酸钠为：0，2，4％；单辛酸甘油酯为0，0.02，0.04％，根据货架期与防腐剂的花费确定其最佳配比为：Nisin 1000IU／g，乳酸钠2％和单辛酸甘油酯0.02％。
优化试验显示：添加优化配比防腐剂的盐水鹅在25℃货架期为21天，7℃为117天，而对照组在25℃下仅为6天，7℃为42天，优化配比防腐剂与低温相结合可以很好的延长盐水鹅的货架期。
浙江大学硕卜学位论文
将添加优化配比防腐剂与不添加任何防腐剂的盐水鹅在25℃下贮藏，每5
天对其菌相进行一次分析。其分析显示:优化配比的防腐剂并不改变欲水鹅菌相
变化的总体趋势，在第一天，对照组与添加优化配比防腐剂最大比例的菌属均为
葡萄糖球菌属(分别占46.25%和42.86%)，后来主要增加与减少的菌属也基木相
同，说明优化配比防腐剂的作用主要是延缓微生物的繁叭;在整个货架期内，添
加优化配比防腐剂的盐水鹅的革兰氏阳性菌的比例一直高于革兰氏阴性菌，霉
菌、大肠菌群属和产碱菌属受到了很好的抑制(最后的比例分别为:2.78%、2.78%
和0%)。
Our country keeps the goose in the world at most of nation. In a lot of regions, the goose industry keep on the up, booming development. It is very important for the agricultural development to develop geese' deep processing . However the low temperature meat products and Chinese-style food will be the point of the food studies in the future in our country. At the same time people pay more and more attention to safety of food, and the natural and not poisonous antiseptic becomes the investigative hot issue. Among them, Nisin and lactic acid sodium is generally recognized as safe(GRAS) by the United States Food and Drug Adminstration (FDA); monoceryl caprylate is recognized as safe by the Japanese food hygiene rules.
1 The study of improvement the quality of the goose products and technology of cured and aromatic geese
The goose breast meat was divided into the A, B, C three major group which don't add the seasoning and the other additive. Each group was processed through deep-fry, cooking and roasting respective. After packaging, each group was divided into three group and each group proceed high temperature sterilization under 121 ℃ 15,20, 25 minutes respectively. The result shows that sterilization must little less than 20 minutes; high temperature sterilization, fleshy humidity in goose contain the deal that the quality that goose meat product main reason descend high, suffer hot processed group, cause the protein decline the solution excessiveness, make goose meat quality become lousy, the taste become bad; The quality that goose meat product can been obviously improved through the low temperature dehydrates, lowering the water activity, alleviating heat treatment intensity and reducing primitive germ number etc. synthesizes technique measure can obviously ameliorative the heat disinfects the quality that goose meat
product.
Study the effects of roasting temperature and time on the characteristics of cured and aromatic geese by Lg (34) . The three levels of roasting temperature is: 50, 60, 70 ℃ ; roasting time is: 22, 18, 14 hours. The result indicates that the perfect condition is : roasting at 50-60℃ and 18 hours. The further study show the suitable temperature is 53 ℃. Meat quality of the finally product is compactness. The flavor of cured and aromatic is very heavy. The shelf life of the product under vacuum-packed after sterilization at 121 ℃ amounts to 6 months.
2 The study of technology of salted goose and elevating its shelf life
Study the effects of salt, time of cured and time of cooking in salted goose by orthogonal design L? (34) . The three levels of salt is: 10,14,18%; time of cured is 6, 9,12 hours and time of cooking is 30,40, 50 minutes. Based on the sense organ of the salted goose, the optimized technology is: salt 14%, time of cured 9 hours and time of cooking 40 minutes.
Study the effects of Nisin, sodium lactate and monocaprylate in salted goose by orthogonal design Lg (34) . The three levels of Nisin is: 0, 500,1 000IU/g; Lactic acid sodium is: 0, 2, 4% and Monoceryl caprylate is 0, 0.02, 0.04%. Based on the shelf life of the salted goose and the cost of antiseptics, the optimized formulation is: Nisin
1000IU/g, sodium lactate 2% and glycerin monocaprylate 0.02%.
The optimized experiments shows that the shelf life of salted geese is 21 days at 25℃ and 117 days at 7℃ with the optimized formulation. The shelf life of the control is only 6 days at 25℃ and 42 days at 7℃. The optimized formulation of the three antiseptic can prolong the shelf life of salted goose very well associated with low temperature.
Keep the salted goose with or without the optimized formulation of the three antiseptic under 25℃, and analyze their bacteria phase every 5 days. The results shows that the optimized formulation of the three antiseptic does not change total trend of salted goose' bacteria phase change. The biggest proportion of bacteria phase is Staphylcoccus (account for 46.25% and 42.86% respectively) at the first day. The kinds of bacteria phase which increases and wh
一 改善高温杀菌鹅肉制品品质的研究及腊香鹅的开发
将鹅胸脯肉分成A、B、C三大组，各大组都不加调味料、香辛料和其它添加剂，分别进行油炸、煮制和烘制的预处理，然后用铝箔蒸煮袋真空包装，再将各大组分成3小组，分别进行121℃15，20和25分钟的杀菌处理，研究共合适的热处理条件。结果显示：杀菌的时间必须不少于20分钟，高温杀菌鹅肉制品品质下降的主要原因是鹅肉的水分含量高，受热处理的强度大，导致蛋白质降解过度，使鹅肉质地变烂，风味变差；采用低温脱水，降低水分活度，减轻热处理的强度和减少原始菌数等综合技术措施可明显改善高温杀菌鹅肉制品的品质。
采用L_9(3~1)正交试验研究腊香鹅的烘制温度和烘制时间的最佳条件，烘制温度的三个水平为：50，60，70℃；烘制时间分别为22，18，14小时，根据最后产品的综合感官指标确定其最佳条件为：50～60℃，烘制时间为18小时。进一步的试验表明53℃为最佳，最后的产品肉质紧密，腊香，味浓郁，真空包装经121℃高温杀菌后货架期达6个月。
二 盐水鹅的工艺与延长其货架期的研究
采用L_9(3~4)正交试验研究腌制用盐量(10，14，18％)、腌制时间(6，9，12小时)和煮制时间(30，40，50分钟)三种工艺参数的最佳水平，结果显示：食盐浓度14％，4～10℃下腌制9小时，90℃煮制40分钟可以达到和理想的效果。
采用L_9(3~4)正交试验研究Nisin、乳酸钠和单辛酸甘汕酯三种防腐剂在盐水鹅中的最佳配比，其中Nisin的三个水平为：0，500，1000IU／g；乳酸钠为：0，2，4％；单辛酸甘油酯为0，0.02，0.04％，根据货架期与防腐剂的花费确定其最佳配比为：Nisin 1000IU／g，乳酸钠2％和单辛酸甘油酯0.02％。
优化试验显示：添加优化配比防腐剂的盐水鹅在25℃货架期为21天，7℃为117天，而对照组在25℃下仅为6天，7℃为42天，优化配比防腐剂与低温相结合可以很好的延长盐水鹅的货架期。
浙江大学硕卜学位论文
将添加优化配比防腐剂与不添加任何防腐剂的盐水鹅在25℃下贮藏，每5
天对其菌相进行一次分析。其分析显示:优化配比的防腐剂并不改变欲水鹅菌相
变化的总体趋势，在第一天，对照组与添加优化配比防腐剂最大比例的菌属均为
葡萄糖球菌属(分别占46.25%和42.86%)，后来主要增加与减少的菌属也基木相
同，说明优化配比防腐剂的作用主要是延缓微生物的繁叭;在整个货架期内，添
加优化配比防腐剂的盐水鹅的革兰氏阳性菌的比例一直高于革兰氏阴性菌，霉
菌、大肠菌群属和产碱菌属受到了很好的抑制(最后的比例分别为:2.78%、2.78%
和0%)。
Our country keeps the goose in the world at most of nation. In a lot of regions, the goose industry keep on the up, booming development. It is very important for the agricultural development to develop geese' deep processing . However the low temperature meat products and Chinese-style food will be the point of the food studies in the future in our country. At the same time people pay more and more attention to safety of food, and the natural and not poisonous antiseptic becomes the investigative hot issue. Among them, Nisin and lactic acid sodium is generally recognized as safe(GRAS) by the United States Food and Drug Adminstration (FDA); monoceryl caprylate is recognized as safe by the Japanese food hygiene rules.
1 The study of improvement the quality of the goose products and technology of cured and aromatic geese
The goose breast meat was divided into the A, B, C three major group which don't add the seasoning and the other additive. Each group was processed through deep-fry, cooking and roasting respective. After packaging, each group was divided into three group and each group proceed high temperature sterilization under 121 ℃ 15,20, 25 minutes respectively. The result shows that sterilization must little less than 20 minutes; high temperature sterilization, fleshy humidity in goose contain the deal that the quality that goose meat product main reason descend high, suffer hot processed group, cause the protein decline the solution excessiveness, make goose meat quality become lousy, the taste become bad; The quality that goose meat product can been obviously improved through the low temperature dehydrates, lowering the water activity, alleviating heat treatment intensity and reducing primitive germ number etc. synthesizes technique measure can obviously ameliorative the heat disinfects the quality that goose meat
product.
Study the effects of roasting temperature and time on the characteristics of cured and aromatic geese by Lg (34) . The three levels of roasting temperature is: 50, 60, 70 ℃ ; roasting time is: 22, 18, 14 hours. The result indicates that the perfect condition is : roasting at 50-60℃ and 18 hours. The further study show the suitable temperature is 53 ℃. Meat quality of the finally product is compactness. The flavor of cured and aromatic is very heavy. The shelf life of the product under vacuum-packed after sterilization at 121 ℃ amounts to 6 months.
2 The study of technology of salted goose and elevating its shelf life
Study the effects of salt, time of cured and time of cooking in salted goose by orthogonal design L? (34) . The three levels of salt is: 10,14,18%; time of cured is 6, 9,12 hours and time of cooking is 30,40, 50 minutes. Based on the sense organ of the salted goose, the optimized technology is: salt 14%, time of cured 9 hours and time of cooking 40 minutes.
Study the effects of Nisin, sodium lactate and monocaprylate in salted goose by orthogonal design Lg (34) . The three levels of Nisin is: 0, 500,1 000IU/g; Lactic acid sodium is: 0, 2, 4% and Monoceryl caprylate is 0, 0.02, 0.04%. Based on the shelf life of the salted goose and the cost of antiseptics, the optimized formulation is: Nisin
1000IU/g, sodium lactate 2% and glycerin monocaprylate 0.02%.
The optimized experiments shows that the shelf life of salted geese is 21 days at 25℃ and 117 days at 7℃ with the optimized formulation. The shelf life of the control is only 6 days at 25℃ and 42 days at 7℃. The optimized formulation of the three antiseptic can prolong the shelf life of salted goose very well associated with low temperature.
Keep the salted goose with or without the optimized formulation of the three antiseptic under 25℃, and analyze their bacteria phase every 5 days. The results shows that the optimized formulation of the three antiseptic does not change total trend of salted goose' bacteria phase change. The biggest proportion of bacteria phase is Staphylcoccus (account for 46.25% and 42.86% respectively) at the first day. The kinds of bacteria phase which increases and wh
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59. Calder(?)n-Miranda Mar(?)a L. Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin International Journal of Food Microbiology
1999,51(1),19-30
60. Chung-KT Dickson-JS Crouse,-JD Effects of nisin on growth of bacteria attached to meat. Appl. Environ. Microbiol. 1989, 55: 6, 1329-1333
61. Scannell A.G.M. Ross P.R. A effective iacticin biopreservative in fresh pork sausage .J. Food Prot. 2000,63(3),370～375
62. Scannell A.G.M. Hill C. Determination of the influence of organic acids and nisin on shelf-life and microbiological safety aspects of fresh pork sausage. J.Appl. Microbiol. 1997,83(4),407-412
63. Stevens K.a Sheldon B.W. Klapes N.A. Nisin treatment for inactik, ation of Salmonella Species and other gram-negative bacteria. Appl. Environ. Microbiol.1991,57(12),3613-3615
64. Delves B.J. The use of EDTA to enhance the efficacy of nisin towards gram-negative bacteria. International-Biodeterioration-and-Biodegradation. 1993,32, 1-3,
65. Johnson E.A. The potential application of antimicrobial proteins in food preservation. J. Dairy Sclc. 1989, 72(Suppl. 1), 123-124
66. Wit J.C. Rombouts F.M. Antimicrobial activity of sodium lactate.Food-Microbiology. 1990, 7: 2, 113-120
67. Papadopoulos L.S. Miller R.K. Effect of sodium lactate on miobial and chemical composition of cooked beef during storage.. Journal-of-Food-Science.1991, 56: 2, 341-347
68. Brewer M.S. Rostogi B.K. Sodium lactate/sodium chloride effects on aerobic plate counts and color of aerobically packaged ground pork. Journal of Food Science. 1995, 60: 1, 58-62
69. Aran, Necla The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a 'sous-vide' beef goulash under temperature abuse International Journal of Food Microbiology 2001 63, (1-2),117-123
70. Wederquist H.J. Sofos J.N. Listeria monocytogenes inhibition in refrigerated vacuum packaged turkey bologna by chemical additives. Journal of Food Science.1994, 59: 3,498-500;
71. F. Jime nez-Colmenero Healthier meat and meat products: their role as functional foods Meat Science 2001,59(1)5-13
72. Karl McDonald Da-Wen Sun Predictive food microbiology for the meat industry:a review International Journal of Food Microbiology 52 (1999)1-27
73. F. Devlieghere A.H. Geeraerd Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation International Journal of Food Microbiology 2000,58(1)93-106
74. Feng-Sheng Wang Effect of three preservative agents on the shelf life of vacuum packaged Chinese-style sausage stored at 20℃ Meat Science 2000(1)67-71
75. J.G.Bloukas E. D. Paneras Sodium lactate and protective culture effects on
quality characteristics and shelf-life of low-fat frankfurters produced with olive oil Meat Science 1997(2)223-238
76. J.V. Maca R.K.Miller Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds 1999(1)23-229
77. Q. Sven S. Katrine Growth suppression of Listeria monocytogenes in a meat product International Journal of Food Microbiology 1994(1-2) 283-293
78. Nykanen, A. Weckman, K. Synergistic inhibition of Listeria monocytogenes on cold-smoked rainbow trout by nisin and sodium lactate International Journal of Food Microbiology 2000(1) 63-72
79. Stekelenburg, F.K. Kant-Muermans Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes International Journal of Food Microbiology 2001(3)197-203
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58. Dutreux N. Notermans S. Effects of combined exposure of Micrococcus luteus to nisin and pulsed electric fields International Journal of Food Microbiology 2000,60(2), 147-152
59. Calder(?)n-Miranda Mar(?)a L. Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin International Journal of Food Microbiology
1999,51(1),19-30
60. Chung-KT Dickson-JS Crouse,-JD Effects of nisin on growth of bacteria attached to meat. Appl. Environ. Microbiol. 1989, 55: 6, 1329-1333
61. Scannell A.G.M. Ross P.R. A effective iacticin biopreservative in fresh pork sausage .J. Food Prot. 2000,63(3),370～375
62. Scannell A.G.M. Hill C. Determination of the influence of organic acids and nisin on shelf-life and microbiological safety aspects of fresh pork sausage. J.Appl. Microbiol. 1997,83(4),407-412
63. Stevens K.a Sheldon B.W. Klapes N.A. Nisin treatment for inactik, ation of Salmonella Species and other gram-negative bacteria. Appl. Environ. Microbiol.1991,57(12),3613-3615
64. Delves B.J. The use of EDTA to enhance the efficacy of nisin towards gram-negative bacteria. International-Biodeterioration-and-Biodegradation. 1993,32, 1-3,
65. Johnson E.A. The potential application of antimicrobial proteins in food preservation. J. Dairy Sclc. 1989, 72(Suppl. 1), 123-124
66. Wit J.C. Rombouts F.M. Antimicrobial activity of sodium lactate.Food-Microbiology. 1990, 7: 2, 113-120
67. Papadopoulos L.S. Miller R.K. Effect of sodium lactate on miobial and chemical composition of cooked beef during storage.. Journal-of-Food-Science.1991, 56: 2, 341-347
68. Brewer M.S. Rostogi B.K. Sodium lactate/sodium chloride effects on aerobic plate counts and color of aerobically packaged ground pork. Journal of Food Science. 1995, 60: 1, 58-62
69. Aran, Necla The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a 'sous-vide' beef goulash under temperature abuse International Journal of Food Microbiology 2001 63, (1-2),117-123
70. Wederquist H.J. Sofos J.N. Listeria monocytogenes inhibition in refrigerated vacuum packaged turkey bologna by chemical additives. Journal of Food Science.1994, 59: 3,498-500;
71. F. Jime nez-Colmenero Healthier meat and meat products: their role as functional foods Meat Science 2001,59(1)5-13
72. Karl McDonald Da-Wen Sun Predictive food microbiology for the meat industry:a review International Journal of Food Microbiology 52 (1999)1-27
73. F. Devlieghere A.H. Geeraerd Shelf life of modified atmosphere packed cooked meat products: addition of Na-lactate as a fourth shelf life determinative factor in a model and product validation International Journal of Food Microbiology 2000,58(1)93-106
74. Feng-Sheng Wang Effect of three preservative agents on the shelf life of vacuum packaged Chinese-style sausage stored at 20℃ Meat Science 2000(1)67-71
75. J.G.Bloukas E. D. Paneras Sodium lactate and protective culture effects on
quality characteristics and shelf-life of low-fat frankfurters produced with olive oil Meat Science 1997(2)223-238
76. J.V. Maca R.K.Miller Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds 1999(1)23-229
77. Q. Sven S. Katrine Growth suppression of Listeria monocytogenes in a meat product International Journal of Food Microbiology 1994(1-2) 283-293
78. Nykanen, A. Weckman, K. Synergistic inhibition of Listeria monocytogenes on cold-smoked rainbow trout by nisin and sodium lactate International Journal of Food Microbiology 2000(1) 63-72
79. Stekelenburg, F.K. Kant-Muermans Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes International Journal of Food Microbiology 2001(3)197-203