CAJ | 학술논문

以抑菌率、失水率为评价指标，采用正交试验优化海藻酸钠可食性膜，并在15～20℃贮藏条件下对涂膜处理的酱卤鸡腿菌落总数、失水率进行了研究。结果表明，可食性膜最优配比为海藻酸钠20 g／L，氯化钙30 g／L，甘油30 g／L，涂膜处理对酱卤鸡腿的贮藏保鲜效果较好，能够降低失水率，延长货架期。
이억균솔、실수솔위평개지표，채용정교시험우화해조산납가식성막，병재15～20℃저장조건하대도막처리적장서계퇴균락총수、실수솔진행료연구。결과표명，가식성막최우배비위해조산납20 g／L，록화개30 g／L，감유30 g／L，도막처리대장서계퇴적저장보선효과교호，능구강저실수솔，연장화가기。
The sodium alginate-based coating was optimized by the orthogonal design method based on inhi-bition rate and moisture loss rate,and the changes of microbial count and moisture loss rate of stewed chicken leg dealt with sodium alginate-based coating during storage at 15 ~20℃were investigated.The re-sults showed the most optimal proportion of sodium alginate-based coating was sodium alginate 20 g/L,calci-um chloride 30 g/L,glycerin 30 g/L.The sodium alginate-based coating had better preservation effect to stewed chicken leg.It could reduce moisture loss rate,prolong storage time and enhance hygiene quality of food.