中文摘要：

研究了天然保鮮剤壳聚糖与姜紫苏混合提取液维持烤兔腿品质和延长其货架期的作用 效果＊分别以不同质量浓度壳聚糖（ Ch0.5g/ dL,ailg/ dL）、不同体积分数姜紫苏提取液（Gp5%,Gp10%）和两者的复配保鲜液（ Mxl：ai1.g/ dL＋Gp10% （体积分数）, Mix2：Cli0.5g/dL＋Gp5%（体积分数））浸泡涂膜处理烤制兔腿,并检测4T：冷藏烤兔腿16 d 贮藏期内的pH值、 TVB-N值、 POV值、 TBA值、菌落总数和感官评分的动态变化結果表明,经保鮮剂涂膜处理的烤兔腿在 储藏期间的pH值、 TVB-值、 POV值、 TBA值、菌落总数均较对照组低;壳聚糖具有比姜紫苏提 取液更优的抗菌作用,而姜紫苏提取液具有比壳聚糖更强的抗氧化作用和对烤兔M 色泽的保护 作用;壳聚糖和姜紫苏提取液的复配在抗菌和抗氧化性能上具有协同作用,且浓度越高抗菌及 抗氧化效果越优;但高浓度复配保鮮液Mix1使样品气味可接受性稍有降低.复配保鮮液Mix2 可延长烤兔腿的保鮮期至第16天,且烤兔腿具有较好的气味品质，

英文摘要：

Effects of coatings containing 1 % or 0.5% chitosan （Ch）, 10% or 5 % aqueous extract of ginger and Perilla frutescens （Perilla frutescens （L.） Britt.） （Gp） and their composite solutions （Mixl ： 1% Ch ＋ 10% Gp,Mix2：0.5% Ch ＋ 5 % Gp） on quality and shelf life of roasted rabbit legs were evaluated. Results showed that Ch and/or Gp treatments retarded the increase of pH,total volatile basic nitrogen,peroxide value,2-thiobarbituric acid and total bacterial counts in legs stored at 4 ℃ during 16 days. Ch treatments had stronger antibacterial activities but weaker antioxidant effects than Gp. Synergistic actions for composite treatments were observed but the high concentration of composite solution Mixl had adverse effect on odor and overall acceptance.Considering the comprehensive effects of antioxidation,antibacteria and sensory quality,Mix2 ,the diluted solution of Mix 1, could thus be a natural promising preservative for the roasted rabbit legs, which could extend the shelf life to 16 days.