摘要
本文采用4组气体比例(60%CO_2+40%N_2,40%CO_2+60%N_2,20%CO_2+80%N_2,100%N_2作为对照)对香酥鸭腿气调包装,在5℃、30℃,湿度50%的恒温恒湿箱中放置0、1、2、3、5 d,分别测定各组香酥鸭腿的水分含量、色度、剪切力以及菌落总数,分析气调包装对香酥鸭制品品质的影响,优化较佳包装方式。结果显示,气体比例显著影响菌落总数,对水分含量、剪切力、色度的影响不明显。60%CO_2+40%N_2组、5℃低温贮藏时香酥鸭腿的微生物增长速率慢,菌落总数较少。该条件明显延长了气调包装香酥鸭腿的保质期,可以作为香酥鸭制品较佳的贮运方式。
In this paper,crispy ducklegs were packed using atmosphere packaging method with four kinds of the ratio of CO_2 to N_2( 60 % CO_2+ 40 % N_2,40 % CO_2+ 60 % N_2,20 % CO_2+ 80 % N_2,and 100% N_2,then they were put into the constant temperature and humidity box and were stored at 5 or 30℃) and 50% humidityfor 0—5d,respectively. Afterwards,moisture content,color,shear stress,sensory score,and total colony count were measured and the effect of atmosphere packaging method on the quality of crispy duck products was investigated to optimize the ratio of CO_2 to N_2. The results show thatthe ratio of CO_2 to N_2significantly affected the colony count,while the effects of moisture content,shear stress and color was not observed. Furthermore,the microorganism growth rate of crispy duck legs with 60 % CO_2+ 40 % N_2 at 5 ℃ low temperature storage is the slowest among four kinds of the ratio of CO_2 to N_2,resulting in the lowest total amount of colonies. The shelf-life of crispy duck legs were obviously extended at the optimized ratio of CO_2 to N_2 and 5 ℃,and can be used as a better storage and transportation method of crispy duck products.
出处
《武汉轻工大学学报》
2017年第2期16-21,30,共7页
Journal of Wuhan Polytechnic University
基金
湖北省重大科技创新计划项目(关键技术研发类)(ZDG2015000350)
关键词
气调包装
香酥鸭腿
剪切力
菌落总数
modified atmosphere packaging(MAP)
crispy duck leg
shearing force
aerobic plate count(CFU)
