包装材料阻隔性对德州扒鸡品质影响分析.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.8 包装材料阻隔性对德州扒鸡的品质影响分析 路立立，胡宏海，张春江，黄峰，张雪，张泓 （中国农业科学院农产品加工研究所，农业部农产品加工重点实验室，北京 100193） 摘要：为研究包装材料阻隔性对扒鸡贮藏期间品质的影响，采用三种不同阻隔性包装材料对德州扒鸡进行真空包装，并对扒鸡 色差、TBA 值、挥发性成分等理化指标进行检测分析，同时进行感官评定。结果表明：普通材料包装组扒鸡在贮藏过程中 L*值、a* 值快速下降，在第 5 d 即出现明显褐变（L*值由 50.02 降为 46.34 ，a*值由 16.33 降为 13.17 ），而两种高阻隔包装扒鸡贮藏过程中的 L*值、a*值与初始值（L*值：50.02；a*值：16.33 ）均无显著差异（P0.05 ）；两高阻隔包装组保存20 d 后，TBA 值分别为 0.60 mg/kg 和 0.65 mg/kg，显著低于普通包装组（0.76 mg/kg ）（P0.05 ）；电子鼻和GC-MS 分析结果表明高阻隔包装组保留了更多的含硫挥发性 成分和香辛料挥发性成分；随着贮藏时间的延长，普通包装组出现哈喇味，而高阻隔包装组未出现。结论：高阻隔真空包装可有效保 持扒鸡原有色泽，延缓脂肪氧化，并可较好地保持扒鸡的原有风味。 关键词：德州扒鸡；包装材料阻隔性；品质；风味 文章篇号：1673-9078(2014)8-194-200 Effect of Barrier Property of Packaging Material on the Quality of Dezhou Braised Chicken LU Li-li, HU Hong-hai, ZHANG Chun-jiang, HUANG Feng, ZHANG Xue, ZHANG Hong (Institute of Agro-products Processing Science Technology, CAAS/Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China) Abstract: Dezhou Braised Chicken was vacuum packed using three different barrier packaging materials. In order to study the effect of barrier property of packaging material during storage, physical and chemical indicators of braised chicken, such as surface color changes, thiobarbituric acid (TBA) content, and volatile compounds were measured, and sensory evaluations were conducted. The results indicated that the L* and a* values of the braised chicken packed with common packaging material decreased rapidly, and significant browning occurred on Day 5 (L* value decreased from 50.02 to 46.34 and a* value decreased from 16.33 to 13.17)). In contrast, the L* and a* values of the braised chicken packed using two high-barrier packaging material