摘要
鸡肉具有高蛋白、低脂肪,矿物质和维生素丰富,风味独特、生产成本低等优点,相对于猪、羊、牛肉,其性价比更高,符合消费者对营养丰富食物的追求。随着消费量的逐年上升,鸡肉在流通和销售等环节中的品质和货架期备受关注。低温储藏保鲜能抑制或杀死微生物、降低酶活性和生化反应速率等,是一种有效便捷的保鲜技术,常用于鸡肉流通过程中。总结了目前评价鸡肉品质的感官、化学、物理和微生物指标情况,比较了冷藏、冰温、超冰温、冻藏四种低温储藏保鲜技术的效果及特点,并对鸡肉储藏保鲜技术未来发展趋势以及鸡肉品质评价等进行了展望,旨在为流通储藏等环节中保持鸡肉品质、延长其货架期提供一定的参考。
Chicken has the advantages of high protein,low fat,rich in minerals and vitamins,unique flavors and low production cost,and exhibits superior cost performance compared with pig,sheep and beef,which meets consumers’pursuits of nutritious food.With the increase of consumption year by year,the qualities and shelf life of chicken in circulation and sales are given much attention.Low temperature storage can inhibit or kill microorganisms,reduce enzymes activities and biochemical reaction rates,and so on,which is an effective and convenient preservation technology and often applied in the circulation process of chicken.Therefore,in this paper,the current situation of sensory,chemical,physical and microbiological indicators for evaluating chicken qualities were summarized,and the effects and characteristics of cold storage,freezing temperature,super-freezing temperature and frozen storage preservation technologies were compared,and the future development trends of chicken storage and chicken qualities evaluation were prospected,aiming to provide a certain reference for maintaining chicken qualities and prolonging shelf life during circulation storage and other links.
作者
刘梦竹
魏琦麟
向蓉
康桦华
彭新宇
徐志宏
LIU Meng-zhu;WEI Qi-lin;XIANG Rong;KANG Ye-hua;PENG Xin-yu;XU Zhi-hong(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Institute of Animal Health,Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Animal Disease Prevention/Scientific Observing and Experimental Station of Veterinary Drugs and Diagnostic Techniques of Guangdong Province,Ministry of Agriculture and Rural Affairs,Guangzhou 510640,China;Zhaoqing Branch Center of Guangdong Laboratory for Lingnan Modern Agricultural Science and Technology,Zhaoqing 526238,China)
出处
《保鲜与加工》
CAS
2022年第3期104-110,120,共8页
Storage and Process
基金
广东省重点领域研发计划(2019B020225001)
广东省产业园科技计划项目。
关键词
鸡肉
品质指标
冷藏保鲜
冰温储藏
超冰温储藏
冻藏保鲜
chicken
qualities indicators
refrigerated storage
ice-temperature storage
ultra-freezing storage
freezing storage
