卤鸡爪最优保质工艺及防腐配方研究
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摘要
为探讨不同加工工艺和防腐剂配方对卤鸡爪的保质效果,研究了卤鸡爪在37℃下0~24d内每3d的感官评价、菌落总数、挥发性盐基氮和亚硝酸盐残留量的变化。结果表明,卤鸡爪经腌制时间24h,包装袋使用前用紫外灯照射4h和二次灭菌(85℃水浴30min)处理后均能不同程度降低产品菌落总数,提高产品感官品质,产品保质期由小于2d延长至8d;经复合防腐剂处理的卤鸡爪在37℃下货架期由小于12d延长至24d,且卤鸡爪产品在储存期间TVB-N值和菌落总数的增长均受到不同程度的抑制。
To explore the effect of various processing methods and preservatives on marinated chicken claw,the quality parameters such as sensory evaluation,the total colonies number,TVB-N value and the nitrite residue are tested every three days for the first 24 days stored at 37℃. The results indicate that the treatment of marinated for 4 hrs,ultraviolet lighting for 4 hrs and water bath at 85℃ for 30 minutes for second time sterilization can significantly reduce the total number of colonies,improve the sensory quality of products and shelf life from less than 2 days to 8 days. The compound preservative treatment extend the shelf life of the marinated chicken claw from less than 12 days to 24 days stored at 37 ℃. Furthermore,the TVB-N value and the total colonies were inhibited to a certain degree during the storage.
To explore the effect of various processing methods and preservatives on marinated chicken claw,the quality parameters such as sensory evaluation,the total colonies number,TVB-N value and the nitrite residue are tested every three days for the first 24 days stored at 37℃. The results indicate that the treatment of marinated for 4 hrs,ultraviolet lighting for 4 hrs and water bath at 85℃ for 30 minutes for second time sterilization can significantly reduce the total number of colonies,improve the sensory quality of products and shelf life from less than 2 days to 8 days. The compound preservative treatment extend the shelf life of the marinated chicken claw from less than 12 days to 24 days stored at 37 ℃. Furthermore,the TVB-N value and the total colonies were inhibited to a certain degree during the storage.
引文
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[2]李盛华,刘福强.白云凤爪的加工工艺[J].肉类工业,2008,(11):11-12.
[3]朱仁俊,吕东坡,石振兴,等.泡凤爪配方及加工工艺[J].食品研究与开发,2010,31(1):93-94.
[4]吴晓丽,张相声,蒋爱民,等.酱卤肉制品保鲜技术研究进展[J].肉类工业,2014(7):23-27.
[5]刘晨燕.关于卤肉制品几个问题的研究[J].肉类研究,2007,(7):22-25.
[6]卢建设,李楠,黄训文,等.超高压灭菌对泡椒凤爪保质期的影响[J].肉类工业,2015(8):30-33.
[7]王晓霞,徐宁,秦晓杰,等.不同贮藏温度泡椒凤爪品质变化及货架期预测[J].食品科学,2013,34(22):315-321.
[8]张佳敏,王卫,唐仁勇.泡椒凤爪防腐保藏及栅栏因子调控研究[J].食品工业科技,2014,35(2):291-295.
[9]Chouliara E,Badeka A,Savvaidis I,et al.Combined effect of irradiation and modified atmosphere packaging on shelflife extension of chicken breast meat:microbiological,chemical and sensory changes[J].European Food Research and Technology,2008,226(4):877-888.
[10]李成梁,靳国锋,马素敏,等.辐照对肉品品质影响及控制研究进展[J].食品科学,2016,37(21):271-278.
[11]Feng X,Moon S,Ahn D,et al.Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products[J].Poultry Science,2016,95(12):2986-2992.
[12]鉏晓艳,王玮琼,陈玉霞,等.60Co-γ辐照剂量对鲈鱼感官和质构的影响[J].现代食品科技,2017,33(5):202-206.
[13]李作为,张立彦,芮汉明,等.杀菌条件对白云凤爪储藏品质的影响[J].现代食品科技,2011,27(7):738-741.
[14]薛凡,王一飞,左艳评,等.不同杀菌方式对竹笋保藏过程中品质的影响[J].食品工业,2017,38(2):54-57.
[15]倪蕾,崔政伟.热杀菌对凤爪品质的影响及其工艺参数的优化研究[J].食品科技,2014,39(7):123-128.
[16]王明,雷激,温友辽,等.防腐剂及二次杀菌对熟肉制品保藏性的影响[J].食品工业,2015,36(9):38-41.
[17]叶阳,王洋,袁先铃,等.复合防腐剂对低硝中式香肠贮藏期品质的影响[J].中国食品添加剂,2016(9):139-145.
[18]曾依云,勾洵.不同初始食盐浓度和p H值对泡菜(萝卜)中亚硝酸盐含量的影响[J].现代盐化工,2016,43(4):8-10.