摘要
为探寻鸡肉合适保鲜方法,以4℃对照,研究20 d内,-1.5℃冰温贮藏对鸡肉品质及微观结构影响.结果表明,在4℃与-1.5℃贮藏条件下,随贮藏时间延长,鸡肉L^*、a^*、b^*值均先升高后下降,持水性、硬度、弹性总体下降,TBA值、TVB-N值总体上升,但-1.5℃贮藏鸡肉各项品质指标均明显优于4℃贮藏鸡肉.2种贮藏条件下鸡肉的T 2b、T 21、T 22出峰值均向较长时间方向移动,P21持续下降,P22持续上升;4℃贮藏6 d、-1.5℃贮藏18 d时鸡肉细胞结缔组织开始降解劣化.4℃贮藏4 d与-1.5℃贮藏16 d时,菌落总数分别为7×10^4、3.8×10^5 CFU/g(符合国家标准规定限值1×10^6 CFU/g),TVB-N值分别为16.55、20.32 mg/100 g(符合国家二级鲜肉标准),冰温贮藏可使鸡肉保鲜期延长12 d.实验结果可为提高鸡肉品质,延长其货架期提供科学依据.
In order to explore a suitable method to preserve chicken,the effects of ice-temperature storage at -1.5 ℃ for 20 d on quality and microstructure of chicken were investigated,and chicken stored at 4℃ was referred as control. The results indicated that at 4 ℃ and -1.5 ℃,all L^*,a^* and b^* values of chicken increased firstly and then decreased,and the water holding capacity,hardness and springiness declined,while TBA,TVB-N and total number of colonies increased with storage time. However,changes in all above mentioned indexes of chicken treated at -1.5 ℃ were superior to that of samples stored at 4 ℃. Additionally,T 2b ,T 21 and T 22 all moved to the direction of fast relaxation time,and P 21 continued to drop,while P 22 continuously rose at 4℃ and -1.5 ℃. Moreover,the connective tissue of chicken began to degrade when stored at 4℃ for 6 d and at -1.5 ℃ for 18 d,respectively. The total number of colonies in chicken stored at 4 ℃ for 4 d and at -1.5 ℃ for 16 d were 7×10^4 CFU/g and 3.8×10^5 CFU/g,respectively,and their TVB-N values were 16.55 mg/100 g and 20.32 mg/100 g,respectively,which were in line with Chinese national standard of grade two fresh meat. In summary,ice temperature could extend the shelf-life of chicken by 12 d,which provides a scientific basis for improving the quality and prolonging the shelf-life of chicken.
作者
李莎莎
计红芳
张令文
武胜龙
韩西平
陈复生
马汉军
LI Shasha;JI Hongfang;ZHANG Lingwen;WU Shenglong;HAN Xiping;CHEN Fusheng;MA Hanjun(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;Food Science and Engineering Post-doctoral Research Station,Henan University of Technology,Zhengzhou 450001,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第16期201-207,共7页
Food and Fermentation Industries
基金
河南省博士后基金(2017)
河南科技学院博士后基金(2017)
河南省科技攻关项目(192102110218)
河南省重大科技专项项目(161100110600)
关键词
鸡肉
冰温贮藏
品质
水分迁移
微观结构
chicken
ice temperature storage
quality
water migration
microstructure
