中文摘要：

对天然保鲜剂茶多酚、乳酸链球菌素（Nisin）、ε-聚赖氨酸（ε-PL）应用于冷鲜鸡肉保鲜进行了研究。通过单因素实验,以感官评价、TVB-N值、p H值和细菌总数为评价标准,分别得出三种保鲜剂的最佳抑菌浓度分别是0.20%、0.08%和0.04%,且每组单因素的贮藏时间均为8d。在此基础上对三者进行复合保鲜,通过正交实验,得到最佳保鲜工艺条件为：茶多酚浓度为0.20%、乳酸链球菌素（Nisin）浓度为0.07%、ε-聚赖氨酸（ε-PL）浓度为0.04%。在此保鲜条件下,冷鲜鸡肉贮藏时间可延长至12d。

英文摘要：

The preservation process of chilled fresh chicken was studied. Using sensory evaluation, TVB-N, pH and colonies number as targets, the effects of three natural preservative agents, TP, ε-PL and Nisin on the preservation process were studied through single-factor experiments and orthogonal experiment. Results of single-factor experiments showed that the optimal contents for TP, ε-PL and Nisin were 0.2%, 0.08%, 0.04%, respectively. Results of orthogonal experimental design showed that the optimal contents for TP, ε-PL and Nisin were 0.2%, 0.07%, 0.04% and the shelf life of chilled fresh chicken can be extended to 12days.