Stndy on the Effect of Biological Preservatives on the Quality of Modified Atmosphere Packaged Salted Goose Products
In response to the high perishability and poor storage resistance of Yangzhou salted goose,a local specialty food,the effect of composite biological preservatives on the quality of modified atmosphere packaged salted goose products is studied.Destructive test is conducted on N2 modified atmosphere packaged salted goose under 4 ℃ conditions,and residual microbial groups are isolated and identified.The representative strains are Pseudomonas flluorescens,Enterobacter aero genes,Lactobacillus alimentarius,Brochothrix thermosphacta and Staphylococcus sarophyticus.With three preservatives,namely Nisin,chitosan and clove extract,as the indexes,single factor antibacterial test is carried out.Based on the single factor test results,composite test is conducted on the three preservatives,and through Box-Behnken design(BBD)and response surface optimization,TVB-N values are measured.The results show that the optimal composite preservative combination is Nisin 0.03%+chitosan 0.42%+clove extract 2.40%,and the minimum TVB-N value of the surface extreme point is 12.47 mg/100 g.This test has provided a theoretical basis for the application and study of preservation techniques for modified atmosphere packaged salted goose products.