响应面法优化超高压协同生物抑菌剂对冷鲜清远鸡肉的保鲜工艺

Optimization of the Preservation Process for Chilled Qingyuan Chicken Using High-Pressure Processing Combined with Bio-Preservatives by Response Surface Methodology

摘要:

为延长冷鲜鸡肉的货架期，该研究通过优化超高压处理与复合生物抑菌剂的协同作用参数，构建高效保鲜方案。通过响应面法构建四因子：乳酸链球菌素（Nisin）（0.4~0.5 g.L-1）及溶菌酶（0.2~0.3 g.L-1）质量浓度、压力（300~400 MPa）、保压时间（10~20 min）交互模型，以菌落总数与TVB-N值为指标优化参数。最终确定最优工艺参数为：Nisin质量浓度为0.45 g.L-1、溶菌酶质量浓度为0.25 g.L-1、压力为350 MPa、保压时间为15 min。该条件下，菌落总数为2.415 lg CFU/g，TVB-N值为7.845 mg/100g，预测值与实验值偏差≤5%。贮藏实验显示，冷鲜鸡肉货架期可延长至约20 d。结果表明，超高压与生物抑菌剂具有协同增效作用，该研究为冷鲜肉制品高效保鲜技术的开发提供了理论依据，同时为工业化应用中的工艺参数优化提供了技术支撑。

Abstract:

To extend the shelf life of chilled chicken, this study optimized the parameters for the synergistic effect of high-pressure treatment and composite biological preservatives, creating an efficient preservation plan. A four-factor interaction model was constructed using response surface methodology, with factors including the concentrations of Nisin (0.4~0.5 g.L-1) and lysozyme (0.2~0.3 g.L-1), pressure (300~400 MPa), and holding time (10~20 min). The colony count and TVB-N value were used as indicators to optimize the parameters. The optimal process conditions were determined as follows: Nisin concentration of 0.45 g.L-1, lysozyme concentration of 0.25 g.L-1, pressure of 350 MPa, and holding time of 15 minutes. Under these conditions, the colony count was 2.415 lg CFU/g and the TVB-N value was 7.845 mg/100g, with a deviation of ≤5% between the predicted and experimental values. Storage experiments showed that the shelf life of chilled chicken could be extended to approximately 20 days. The results indicate that the high-pressure treatment and biological preservatives have a synergistic effect, providing theoretical support for the development of efficient preservation technologies for chilled meat products, and technical support for optimizing process parameters in industrial applications.