摘要
为探究可溶性气体稳定化(soluble gas stabilization,SGS)结合气调包装(modified atmosphere packaging,MAP)技术对冰鲜鸡块的抑菌保鲜作用,选择SGS处理时间(1、3、5、7 h)作为研究变量,将冰鲜鸡块分为1个对照组和4个处理组,对照组仅进行MAP(70%CO_(2)+30%N_(2))处理,随后置于4℃条件下贮藏。贮藏期间,测定样品包装塌陷程度、包装内CO_(2)含量、样品微生物数量、pH值、色差及水分含量的变化。结果表明:与仅进行MAP处理的对照组相比,3~7 h的SGS处理可使冰鲜鸡块的货架期延长1 d。1~7 h的SGS处理能显著提高冰鲜鸡块贮藏期间气调包装内的CO_(2)含量及样品亮度值(P<0.05),但对样品的pH值、红度值、黄度值均无显著影响。包装塌陷程度随SGS处理时间的延长而显著降低(P<0.05),且将SGS处理时间控制在5 h以内对样品的水分含量无显著影响。整体来看,在MAP前进行SGS处理可以将冰鲜鸡块的货架期有效延长1 d,且对其理化特性及感官品质无显著影响,是一种切实有效的保鲜预处理方式。
To explore the feasibility of bacteriostasis and preservation of chilled chicken cuts after soluble gas stabilization(SGS)combined with modified atmosphere packaging(MAP)technology,SGS treatment time(1,3,5,and 7 h)was selected as the research variable.The chilled chicken cuts were divided into control group(Con)and four treatment groups(S1+M,S3+M,S5+M,S7+M).The Con group only applied MAP(70%CO_(2)+30%N_(2))treatment,and then stored at 4℃.During storage,multiple indicators such as the degree of packaging collapse,the CO_(2) content in the sample packaging,the total viable count(TVC)in the meat samples,pH value,color,and moisture content were measured.The experimental results showed that compared with the Con group that only applied MAP treatment,3-7 h of SGS treatment extended the shelf life of chilled chicken cuts by 1 d.SGS treatment of 1-7 h increased significantly the CO_(2) content in the MAP and the brightness value of the samples during the storage period of chilled chicken cuts(P<0.05).But it had no significant effect on the pH value,redness value,and yellowness value of the meat samples.The degree of packaging collapse significantly dropped with the extension of SGS treatment time(P<0.05),and when the SGS treatment time was controlled within 5 h,it did not have a significant effect on the moisture content of the samples.In other words,performing SGS treatment before MAP treatment can effectively extend the shelf life of chilled chicken cuts by 1 d,and it does not have a significant impact on its physicochemical quality and sensory quality,which is a practical and effective preservation pretreatment method.
作者
靳爽爽
李晶
王晓明
孔晓慧
王孝治
陈丽
韩敏义
JIN Shuangshuang;LI Jing;WANG Xiaoming;KONG Xiaohui;WANG Xiaozhi;CHEN Li;HAN Minyi(Yunfu Branch,Guangdong Laboratory for Lingnan Modern Agriculture,Yunfu 527400,China;Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Key Laboratory of Meat Products Processing,Ministry of Agriculture and Rural Affairs,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
出处
《肉类研究》
北大核心
2025年第11期57-63,共7页
Meat Research
基金
现代农业产业集群创新创业人才项目(YF2024NYRC01)
广东省重点领域研发计划项目(2023B0202020002)。
关键词
冰鲜鸡
可溶性气体稳定化
气调包装
货架期
chilled chicken
soluble gas stabilization
modified atmosphere packaging
shelf life
