摘要
【目的】为了研究冰温和气调结合的综合保鲜技术对鸡肉的保鲜效果,探索出适合于鸡肉保鲜的气体包装比例。【方法】以宁都黄鸡的鸡胸肉为原料,采用空气包装(A组)和20%CO2+80%N2(B组)、30%CO2+70%N2(C组)、40%CO2+60%N2(D组)、15%O2+30%CO2+55%N2(E组)气调包装,在冰温条件(-2℃)下,研究了鸡肉在保鲜期间微生物数量和挥发性盐基氮(TVB-N)含量、色差、高铁肌红蛋白、pH值、持水率、肌苷酸(IMP)的变化。【结果】相对于空气包装组,气调保鲜组均显著抑制了冰鲜鸡中细菌总数和挥发性盐基氮的变化(P<0.05);在15 d时,各气调保鲜组中E组的细菌总数、TVB-N值最低;空气包装组肌肉颜色a*值显著下降(P<0.05),而气调保鲜组a*值和初始的a*值相比无显著性变化(P>0.05);气调保鲜E组的高铁肌红蛋白含量显著性低于空气包装组;pH较低但无显著性差异;空气包装组和气调保鲜组在肌肉贮藏损失上无显著性差异(P<0.05);气调保鲜E组的剪切力显著性高于空气包装组(P<0.05);气调保鲜组的肌苷酸含量显著性高于空气包装组(P<0.05),但不同组间无显著性差异。【结论】在冰温条件下采用15%O2+30%CO2+55%N2气调包装能有效延长鸡肉的保鲜期和保持其品质。
[Objective]In order to study the preservation effect of the comprehensive preservation with ice temperature and air conditioning on chicken quality,the proportion of gas packaging suitable for chicken preservation was explored.[Method]Six kinds of air-conditioned packaging were used,namely air packaging(group A),20%CO2+80%N2(group B),30%CO2+70%N2(group C),40%CO2+60%N2(group D),15%O2+30%CO2+55%N2(group E).The microbiological and physicochemical indexes,volatile base nitrogen(TVB-N)content,color difference,ferrimyoglobin,pH value,water retention rate,and inosinic acid(IMP)were determined.[Results]Compared with the air package group,the air-conditioned fresh-keeping group significantly inhibited the changes of the total number of bacteria and volatile basalt nitrogen(P<0.05);at 15 d,the total number of bacteria and TVB-N value of group E were the lowest in all the air-conditioned fresh-keeping groups;in the air pack group,the muscle color a*value decreased significantly during the fresh-keeping period(P<0.05),and the a*value of the air-regulated fresh-keeping groups had no significant change compared with the initial a*value(P>0.05);the content of high-ferric myoglobin in the air-conditioned fresh-keeping group E was significantly lower than that in the air packaging group;and the pH was lower but there was no significant difference;there was no significant difference in muscle storage loss among groups A,B,C and D(P>0.05);the shear force of group E was significantly higher than that of the air packaging group(P<0.05);the inosinic acid content in the air-conditioned fresh-keeping group was significantly higher than that in the air packaging group(P<0.05),but there was no significant difference among different air-conditioned groups.[Conclusion]15%O2+30%CO2+55%N2 could effectively prolong the fresh-keeping period and keep the quality of fresh meat under the condition of ice temperature.
作者
茹志莹
陈芷雯
吴少福
蒋艳
罗林广
徐明生
RU Zhi-ying;CHEN Zhi-wen;WU Shao-fu;JIANG Yan;LUO Lin-guang;XU Ming-sheng(College of Food Science and Engineering,Jiangxi Agricultural University,Agricultural Products Processing and Quality Control Engineering,Laboratory of Jiangxi Development and Reform Commission,Nanchang 330045,Jiangxi;Jangxi Academy of Agricultural S:iences,Nanchang 330200,China)
出处
《江西农业大学学报》
CAS
CSCD
北大核心
2020年第6期1213-1221,共9页
Acta Agriculturae Universitatis Jiangxiensis
基金
江西现代农业科研协同创新专项(JXXTCX201703-04)。
关键词
鸡肉
冰温
气调
保鲜
chicken
freezing temperature
air condition
preservation
