摘要:
为研究不同贮藏温度对气调包装(30% CO2/70% N2)白切鸡货架期及品质的影响,将样品分别置于4、7℃以及12℃下贮藏0~7 d,隔日测定微生物含量、pH、色度、贮藏损失、离心损失、挥发性盐基氮(TVB-N)及感官品质。结果表明,与7℃和12℃条件贮藏相比,4℃条件白切鸡贮藏期间,微生物含量最低,pH上升缓慢,贮藏损失最低,TVB-N生成量减缓,感官评分最高。白切鸡的亮度值(L*)及黄度值(b*)在贮藏期间显著降低(p < 0.05),贮藏温度对色度值的影响不显著(p > 0.05)。根据菌落总数及感官评定结果可知,白切鸡在4、7和12℃条件下货架期分别可达到7、6和4 d。因此,4℃贮藏能有效延长气调包装白切鸡的货架期,减少贮藏期间鸡肉食用品质的劣变。
关键词:
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白切鸡
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贮藏温度
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货架期
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食用品质
Abstract:
In order to study the effect of different storage temperature on shelf life and quality of modified atmosphere packaging (MAP, 30% CO2/70% N2) on Soft-Boiled chicken (SBC), the samples were respectively stored at 4, 7 and 12℃ for 0 to 7 days. The microbial content, pH value, color, storage loss, centrifugal loss, total volatile basic nitrogen (TVB-N) and sensory properties were measured daily to evaluate the preservation effect under different temperatures.Results indicated that compared with the temperature conditions at 7℃ and 12℃, the SBC which was stored at 4℃ had the least total numbers of microorganisms with slowly rising pH values. In addition, the rate of storage loss during storage was minimum with slow accumulation of TVB-N and the highest sensory evaluation scores.The lightness (L*) and yellowness (b*) of SBC decreased significantly during storage (p < 0.05), but the effect of storage temperature on color was not significant (p > 0.05). Comprehensive aerobic plate count and sensory evaluation scores showed that the shelf life of SBC at 4, 7 and 12℃ could reach more than 7 days, 6 days and 4 days respectively.Therefore, the shelf-life of modified atmosphere packaging Soft-Boiled chicken could be extended at 4℃ and the deterioration of the eating quality of the chicken could be reduced during storage.
百度学术
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