保鲜剂浸泡处理对高温蒸煮袋包装鸡胸肉品质的影响.docVIP

保鲜剂浸泡处理对高温蒸煮袋包装鸡胸肉品质的影响 　　摘 要：以冷鲜鸡胸肉为对象，用不同保鲜剂浸泡1 min后沥干，用高温蒸煮袋真空包装后，在0～4 ℃条件下贮藏，测定感官、理化和微生物指标的变化。结果表明：鸡胸肉经保鲜剂浸泡和高温蒸煮袋真空包装处理后，感官指标、汁液流失率、水分活度（water activity，aw）、挥发性盐基氮（total volatile basic nitrogen，TVB-N）值、球蛋白沉淀和菌落总数的变化显著优于对照组。不同处理组间样品品质的变化有显著差异（P中国论文网 /8/view-7191222.htm 　　关键词：鸡胸肉；保鲜剂；高温蒸煮袋；品质 　　Effects of Different Preservative Treatments on Chicken Breast Qualities with High-Temperature Retort Bag Packaging 　　YAN Wenjie1， LI Xingmin2，* 　　（1.College of Applied Arts and Sciences， Beijing Union University， Beijing 100191， China； 　　2.College of Food Science and Nutritional Engineering， China Agricultural University， Beijing 100083， China ） 　　Abstract： Consumer demand for chilled chicken is increasing rapidly， but the short shelf life has restricted its prospect. Sensory， physicochemical and microbiological changes of chilled chicken breast at 0 ? 4 ℃ were detected after the samples were immersed for 1 min in different preservatives and packaged with high-temperature retort bags. The results showed that significant changes in sensory quality， drip loss， water activity （aw）， total volatile basic nitrogen （TVB-N） value， globulin precipitation and total bacterial count were caused by preservative immersion as compared to controls. There were significant differences in quality attributes among different treatment groups. Dipping in 3% （V/V） lactic acid combined with high-temperature vacuum retort bag packaging was the most effective in maintaining the quality of chilled chicken； after 　　9 days of storage， sensory parameters remained at quality grade 2， drip loss was 5.58%， aw was 0.987， TVB-N value was 11.9 mg/100 g， the minimum globulin precipitation was observed， and total bacterial count was less than 106 CFU/g. 　　Key words： chicken breast； preservative； high-temperature retort bag； quality 　　中图分类号：TS251.5 文献标志码：A 文章编号：1001-8123（2015）10-0033-04 　　doi： 10.15922/ki.rlyj.2015.10.008 　　近年来，我国城乡居民对鸡肉消费需求持续快速增长[1]。市面上现有的冷鲜鸡肉产品保质期都较短，这极大制约了冷鲜鸡产业的发展，因此，采取有效措施来延长冷鲜鸡肉的