为了提高鸡肉的保鲜期，以鸡胸肉为材料，以菌落总数、离心汁液流失率、pH值等为指标，研究在4℃条件下还原型谷胱甘肽(GSH)、柠檬酸、山梨醇三种保鲜剂按照一定比例配制而成的复配型保鲜剂对鸡肉的保鲜效果。通过L9(34)正交试验，结果表明：各组保鲜剂均能延长鸡肉保鲜期2到4天，其中6 g/l谷胱甘肽 + 5 g/l柠檬酸 + 5 g/l山梨醇复配型保鲜剂在鸡肉保鲜方面效果最好，能够显著地延缓菌落总数的增长，降低汁液流失率的增长，减缓pH值的上升。在第8天时，6 g/l谷胱甘肽 + 5 g/l柠檬酸 + 5 g/l山梨醇复配型保鲜剂与空白组相比，菌落总数比空白对照组少了3.82 × 108 CFU/g，离心汁液流失率少6.32%，pH值低0.33。
In order to improve the shelf-life of chicken meat, the effect of compound preservatives of reduced glutathione (GSH), citric acid and sorbitol on chicken meat was studied at 4？C, using chicken breast as material and the total number of colonies, the loss rate of centrifugal juice and the pH value as indicators. The results of L9(34) orthogonal test showed that all groups of preservatives could prolong the shelf life of chicken for 2 to 4 days. Among them, 6 g/l glutathione + 5 g/l citric acid + 5 g/l sorbitol compound preservatives had the best effect on chicken fresh-keeping, which could significantly delay the growth of total colonies, reduce the growth of juice loss rate and slow down the rise of pH value. On the 8th day, compared with the blank group, the total number of colony was 3.82 × 108 CFU/g less, the loss rate of centrifugal juice was 6.32% less and the pH value was 0.33 lower in the 6 g/l glutathione + 5 g/l citric acid + 5 g/l sorbitol compound preservative.
