Study On Antibacterial Paper For Daokou Stewed Chicken Package

In order to study preservation effects of antibacterial paper, made of different foodpreservatives, on Daokou stewed chicken, this thesis studies Daokou stewed chickenpackaged with antibacterial paper sprayed and soaked with sodium lactate, lysozyme andnisin, and dried at different temperatures. To select the antibacterial paper made by theoptimal concentration ratio of preservative to extend the shelf life of Daokou stewed chicken,this thesis studies the variation of sensory quality, the total number of colonies, TBA value,and TVBN index under circumstances of single addition of preservative and a combinationaddition of preservatives during the storage of Daokou stewed chicken. The results showthat:1. Antibacterial paper process parameters screeningThe paper dipped in antibacterial liquid is more soft than the one sprayed. And thepaper dried at high temperature is brittle. So40℃is more suitable. The paper dipped twotimes maybe make the bacteriostatic agent cover equably. Soak paper with sodium lactatesolution and dry it at40℃, then repeat this process; soak the paper with lysozyme solutionand dry it at40℃; soak the paper with Nisin solution and dry it at40℃, then repeat thisprocess. Paper made this way has good toughness and resistance to deformation, and issuited to package Daokou stewed chicken.2. Single antimicrobial agent concentration screeningEach kind of antibacterial agent in5concentration compare with the control group inthe experiment. Compared with the control group, antibacterial paper made of differentpreservatives of different concentrations all can inhibit microbial proliferation, control therise of TBA value and TVBN, and slow the decline in sensory quality so as to extend theshelf life of chicken. Antibacterial paper made of5%sodium lactate,0.08%Nisin and0.1%lysozyme solution have best preservation effects. Daokou stewed chicken in control groupcan be saved to11d, while that in treatment group can be saved to16d.3. The best concentration of the antibacterial agent compound screeningExperiments are designed with application of response surface analysis method.Multiple regression mathematical models are established to study TBA value, TVBN value,the total number of colonies and sensory scores of Daokou stewed chicken during storageinfluenced by sodium lactate, lysozyme and Nisin. Y₁=6.34-0.13×A-0.12×B-0.64×C+0.067×A×B-0.052×A×C-0.012×B×C+0.20×A²+0.17×B²-0.14×C²（Y₁=microbial counts，A=sodium lactate, B=Nisin, C=lysozyme）Y₂=23.01-0.35×A-0.33×B-1.61×C+0.16×A×B-0.18×A×C-0.14×B×C+0.59×A²+0.46×B²-0.33×C²（Y₂=TVBN, A=sodium lactate, B=Nisin, C=lysozyme）Y₃=1.64-0.10×A-0.097×B-0.47×C+0.076×A×B-0.041×A×C-0.028×B×C+0.15×A²+0.082×B²-0.11×C²（Y₃=TBA, A=sodium lactate, B=Nisin, C=lysozyme）Y₄=4.37+0.075×A+0.085×B+0.34×C-0.062×A×B+0.016×A×C-0.018×B×C-0.090×A²-0.093×B²+0.032×C²（Y₄=sensory evaluation, A=sodium lactate, B=Nisin, C=lysozyme）The optimal conditions are:the lowest TBA, TVBN and the biggest sensory evaluation. There are4practiced groups,the lowest TBA group: sodium lactate3%, Nisin0.12%, lysozyme0.15%; the lowestTVBN groups: sodium lactate3.05%, Nisin0.11%, lysozyme0.15%; the lowest microbial countsgroup: sodium lactate3%, Nisin0.1%, lysozyme0.15%;the highest sensory evaluation group:sodium lactate3%, Nisin0.11%, lysozyme0.15%; the composive group: sodium lactate5.68%, Nisin0.1%, lysozyme0.15%. According to the actual production conditions and combined with theoperating limits, the optimized parameters of preservatives in Daokou stewed chicken’swrapping paper are determine as sodium lactate3-5%, Nisin0.1%-0.15%, and0.15%lysozyme.