摘要
以宰杀12 h内的新鲜鸡肉为供试样品,采用5%O_2+40%CO_2+55%N_2(处理组1)、10%O_2+40%CO_2+50%N_2(处理组2)、40%CO_2+60%N_2(处理组3)3种不同组分气体进行气调包装,以托盘包装为对照组,通过测定鸡肉贮藏过程中包装内的O_2含量、CO_2含量、样品的挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、红度值(a*)、菌落总数、pH值、硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARs)值等指标的变化,分析3种不同气体组分气调包装对0~4℃条件下贮藏14 d鸡肉品质的影响。结果表明:处理组1、3可显著延缓冷鲜鸡肉贮藏过程中pH值、TVB-N含量、菌落总数的增加(P<0.05);处理组1、2均可显著延缓冷鲜鸡肉贮藏过程中TBARs值的增加(P<0.05),且处理组1效果更好;处理组1、2均可显著抑制冷鲜鸡肉贮藏过程中a*的下降;总体来讲,保鲜效果最好的为处理组1(5%O_2+40%CO_2+55%N_2)。
Chicken meat from carcasses within 12 h postmortem was packaged in three different modified atmospheres, 5%O2 ＋ 40% CO2 ＋ 55% N2（treatment 1）, 10% O2 ＋ 40% CO2 ＋ 50% N2（treatment 2）, and 40% CO2 ＋ 60% N2（treatment 3）, or in trays（control）. In order to evaluate the effect of different modified atmosphere gas compositions on chicken quality during storage at 0–4 ℃？ for 14 days, changes in O2 and CO2 concentration in the package, total volatile base nitrogen（TVB-N）, redness value（a＊）, aerobic plate count, pH, and thiobarbituric acid reactive substance（TBARs） value were monitored. The results showed that treatments 1 and 3 significantly delayed the increase of pH value, TVB-N value and total bacterial count during the chilled storage of chicken（P〈0.05）, while treatments 1 and 2 significantly delayed the increase of TBARs（P〈0.05） with treatment 1 being more effective. Moreover, treatments 1 and 2 significantly inhibited the decrease of a＊. In general, treatment 1 was considered to have the best preservation effect.
作者
姚尧
毕晓彤
熊凤娇
梁周群
梁丽雅
闫师杰
YAO Yao;BI Xiaotong;XIONG Fengjiao;LIANG Zhouqun;LIANG Liya;YAN Shijie(College of Food Science and Biological Engineering,Tianjin Agricultural University,Tianjin 300384,China;Tianjin Engineering and Technology Research Center of Agricultural Products Processing,Tianjin 300384,China)
出处
《肉类研究》
北大核心
2018年第8期51-56,共6页
Meat Research
基金
天津农学院研究生创新培育项目(2017YPY018)
天津农学院研究生培养质量提升项目(2017YAL015
2017YAL016)
关键词
冷鲜鸡肉
气体组分
气调包装
贮藏
品质
chilled chicken
gas composition
modified atmosphere packaging
storage
quality
