摘要
为探明不同包装协同抗氧化剂对辐照调理鸡肉理化指标的影响,对添加抗氧化剂的辐照调理鸡肉分别采取普通包装、真空包装及气调包装后经5kGy辐照处理,4℃下贮藏,分别在辐照的第0、3、7、10、14、18和21天对鸡肉pH值、TBA值、TVB-N值及色度a*值进行测定。结果表明:添加抗氧化剂结合气调包装的调理鸡肉在贮藏期间pH值有所升高,但变化相对不大;TBA值升高,真空包装组可有效抑制脂肪氧化的速度,但不显著(P>0.05);TVB-N值随贮藏时间的延长均呈上升趋势,其中真空包装效果较好,第21天TVB-N为14.29mg/100g,未超过鲜肉参考指标;在整个贮藏期内真空包装和无氧包装a*值均显著升高(P<0.05),在第21天时真空包装仍保持稳定的鲜红色。因此在提高贮藏过程中辐照调理鸡肉的理化特性方面,真空包装效果最佳。
To explore the effect of modified atmosphere packaging and antioxidants on the physicochemical characteristics of irradiated pre-processed chicken,the pre-processed chicken was added antioxidants first,and then packaged in common,vacuum and gas respectively,and finally irradiated at 5kGy dosage.All samples was stored at 4℃.The pH,TBA,TVB-N and color deviation were evaluated after 0,3,7,10,14,18 and 21d of storage.The results showed that pH value of pre-processed chicken with antioxidants and vacuum packaged increased with the storage time but not significantly amoung different treatments.The TBA value was also increased but not significantly（P 0.05）,which indicated that vacuum package inhibited the lipid oxidation.TVB-N value increased with storage time,TVB-N value of vacdum pacrage samples reached 14.29mg /100g at 21d storage,which did not exceeded the reference indexes of fresh meat.a ＊ value of the pre-processed chicken of vacuum package and non-oxygen package samples increased significantly during storage（P 0.05）,and chicken color kept bright red after 21d storage with vacuum package It is conduded that vacuum packaging of irradiated pre-processed chicken is effective on ensuring its physical and chemical properties during storage.
出处
《核农学报》
CAS
CSCD
北大核心
2011年第2期276-280,共5页
Journal of Nuclear Agricultural Sciences
基金
“十一五”国家科技支撑计划项目(2007BAD70B01)
关键词
调理鸡肉
辐照
理化特性
pre-processed chicken
irradiation
physicochemical characteristic
