不同冷却方式及涂膜种类对鸡肉品质的影响.docVIP

不同冷却方式及涂膜种类对鸡肉品质的影响 　　摘 要：研究不同冷却方式涂膜种类对鸡肉品质的影响。采用普通冷却、二阶段冷却、真空冷却3种不同冷却方式对海藻酸钠及壳聚糖涂膜鸡肉进行处理，然后对冷却肉的肉色、剪切力等指标进行测定。结果表明：鸡肉经过涂膜后再冷却处理，感官明显得到改善；二阶段冷却处理后鸡肉的剪切力值最低，涂膜处理可提高肉的嫩度；经涂膜处理后再进行冷却能显著降低鸡肉的冷却质量损失率、汁液损失率及蒸煮损失率；冷却及涂膜处理对鸡肉的pH值影响不显著（P0.05）。因此，涂膜处理能有效地防止鸡肉冷却过程中引起的干耗、色泽暗淡、pH值下降等问题，改善肉的品质，冷却方式中二阶段冷却最佳。 　　关键词：海藻酸钠；壳聚糖；涂膜；鸡肉；品质 　　Effects of different cooling methods and coating types on the quality of chicken 　　FENG Ting1， SUN Jing-xin1，*， LIU Gong-ming1， HUANG Ming2， LEI Tian-tian1， 　　XU Xing-lian2， QIAO Chang-ming2 　　（1. College of Food Science and Engineering， Qingdao Agricultural University， Qingdao 266109， China； 　　2. National Center of Meat Quality and Safety Control， Nanjing 210095， China） 　　Abstract：This paper mainly studied the effects of different cooling methods and coating types on the quality of chicken. Three different cooling methods including normal cooling， two-stage cooling and vacuum cooling were used to deal with the fresh chicken coated by edible film which was made of sodium alginate and chitosan. Then the chilled meat color， shear force， and other indicators were determined. The results showed that coated chicken sensory significantly improved after cooling treatment. Chicken shear force reduced to minimum after cooling process， and tenderness was improved by coating treatment. Cooling mass loss rate， juice loss rate and cooking loss rate of coated chicken were significantly reduced. Cooling and coating treatment had no significant influence on the chicken pH （P 0.05）. Therefore， coating processing can effectively prevent the problems such as weight loss， color bleak， pH decline and others which were caused by cooling process， and improve the quality of the meat. Two-stage cooling was the best cooling way. 　　Key words：sodium alginate； chitosan； coated； chicken； quality 　　中图分类号：TS251.5+5 文献标识码： A 文章编号： 　　生鲜鸡肉在贮藏、运输过程中大多以低温冷冻形式进行，进入货架之前解冻成为冷鲜鸡肉。然而，由于其在加工过程中未经过高温杀菌，产品中常含有存活微生物，在冷藏条件下，许多微生物种类尤其嗜冷菌容易繁殖生长，造成肉的腐败，使得其保鲜期较短，无法满足市场流通的要求[1]。如何延长生鲜产品