研究了不同Nisin浓度的明胶可食性涂层对鸡胸肉冷藏条件下保鲜效果。结果显示:添加Nisin的明胶涂层显著地抑制鸡胸肉菌落总数的增长,且抑制微生物总数增长效果随Nisin浓度的增大而加强(P<0.05);在贮存期间内不同Nisin添加浓度的明胶涂层对鸡胸肉中心pH值没有影响(P>0.05);在贮藏初期涂层处理可以显著提高鸡胸肉的色泽(P<0.05);明胶可食性涂层可以极显著降低鸡胸肉的汁液损失(P<0.01)。实验结果说明添加Nisin的明胶可食性涂层可以有效保鲜鸡胸肉。

The preservation effect of gelatin based edible coatings with nisin on the shelf-life of chilled fresh chicken breast was evaluated.The results showed that the nisin-gelatin edible coatings had a significant inhibitory action on the total number of colonies of chicken breast,and the inhibitory effect increased with the strengthen of nisin 's concentration(P < 0.05);the addition of nisin to the gelatin based edible coatings showed no significant effect on the center pH of chicken breast during fresh-keeping storage(P > 0.05),but significantly improved the color of chicken breast(P < 0.05);the drip loss of chicken breast was significantly reduced during storage by the treatment of gelatin based edible coatings(P < 0.01).It illustrated that the nisin-gelatin edible coatings was effective in the fresh-keeping of chicken breast.