包装方式对冷鲜鸡肉贮藏品质的影响
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摘要
研究以市售冷鲜鸡胸脯肉为供试样品,通过测定不同包装方式下样品在(0~4)℃冷藏过程中挥发性盐基氮值(TVB-N值)、色差值(L~*值)、菌落总数、pH、硫代巴比妥酸值(TBARs值)、感官评价值等指标的变化,来比较分析托盘包装、真空包装、气调包装3种包装方式对其贮藏品质的影响。结果表明:真空包装(真空度为0.085 MPa)和气调包装(气体参数为40%CO_2+60%N_2)在延缓冷鲜鸡肉贮藏过程中TVB-N值、TBARs值、pH、菌落总数值的上升及感官评价值、L~*值的下降方面明显优于托盘包装;气调包装在抑制鸡肉pH、TVB-N值上升和感官评价值下降方面显著优于真空包装(P<0.05)。总体保鲜效果为:气调包装>真空包装>托盘包装。
Commercial cold chicken breast meat which was used as test sample in this study. The changes of indicators such as volatile base nitrogen value(TVB-N value), chromatic aberration(L~* value), total colony count, pH, thiobarbituric acid(TBARs), sensory evaluation were measured during the refrigerating of sample from 0 to 4 ℃ with different packaging, in order to compare the effects of pallet packing, vacuum packaging(vacuum degree: 0.085 MPa) and gas package(gas parameters: 40% CO_2+60% N_2) that three different packaging methods on the quality of chicken during storage. The results showed that both vacuum and modified atmosphere packaging were significantly superior to tray packaging in delaying the increase of TVB-N value, TBARs value, pH value, total colony value, and the decrease of sensory evaluation value and ~L~* value during the storage of chilled chicken. modified atmosphere packaging is significantly better than vacuum packaging in terms of inhibition of pH, increase in TVB-N, and decrease in sensory evaluation value. The effect of fresh-keeping is: modified atmosphere packaging>vacuum packaging>pallet packaging.
Commercial cold chicken breast meat which was used as test sample in this study. The changes of indicators such as volatile base nitrogen value(TVB-N value), chromatic aberration(L~* value), total colony count, pH, thiobarbituric acid(TBARs), sensory evaluation were measured during the refrigerating of sample from 0 to 4 ℃ with different packaging, in order to compare the effects of pallet packing, vacuum packaging(vacuum degree: 0.085 MPa) and gas package(gas parameters: 40% CO_2+60% N_2) that three different packaging methods on the quality of chicken during storage. The results showed that both vacuum and modified atmosphere packaging were significantly superior to tray packaging in delaying the increase of TVB-N value, TBARs value, pH value, total colony value, and the decrease of sensory evaluation value and ~L~* value during the storage of chilled chicken. modified atmosphere packaging is significantly better than vacuum packaging in terms of inhibition of pH, increase in TVB-N, and decrease in sensory evaluation value. The effect of fresh-keeping is: modified atmosphere packaging>vacuum packaging>pallet packaging.
引文
[1]周绪霞,陈灵君,郑滨,等.包装方式对半干鸡脯肉贮藏稳定性的影响[J].浙江农业科学,2013,2(1):198-201
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[6]戴8),梁荣蓉,罗欣,等.不同包装方式对冷鲜猪肉的保鲜效果[J].食品与发酵工业,2014,40(6):171-178
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[9]Latou E,Mexis S F,Badeka A V,et al.Combined effect of chitosan and modifi ed atmosphere packaging for shelf life extension of chicken breast fi llets[J].LWT-Food Science and Technology,2014,55(1):263-268
[10]Sisse Jongberg,Mari Ann T?rngren,Annemarie Gunvig,et al.Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork[J].Meat Science,2013,93(3)
[11]GB 5009.228-2016,食品中挥发性盐基氮的测定[S]
[12]GB 4789.2-2016,食品卫生微生物学检验:菌落总数测定[S]
[13]GB 2707-2005,鲜(冻)肉卫生标准[S]
[14]海丹,黄现青,柳艳霞,等.酱牛肉气调和真空包装保鲜效果比较分析[J].食品科学,2014,35(02):297-300
[15]GB 2070-2016,食品安全国家标准鲜(冻)畜、禽产品[S]
[16]朱学伸.动物宰后肌肉成熟期间乳酸含量与p H的变化[D].南京:南京农业大学,2007
[17]Leygonie C,Britz T J,Hoffman L C.Protein and lipid oxidative stability of fresh ostrich M.Iliofibularis,packaged under different modifi ed atmospheric packaging conditions[J].Food Chemistry,2011,127(4):1659-1667
[18]Macdougall D B.Changes in color and opacity of meat[J].Food Chemistry,1982,9(1-2):75-88
[19]陈思,李婷婷,李欢,等.白鲢鱼片在0℃贮藏条件下鲜度和品质的变化[J].食品科学,2015,36(10):227-232
[20]周琰冰,艾启俊,张德权.应用PCR-DGGE技术研究贮藏期内冷鲜羊肉表面的优势菌[J].食品科学,2015,36(16):236-240
[2]刘雪,刘娇,周鹏,等.冰鲜鸡肉品质及其货架期的研究进展与展望[J].现代食品科技,2017,(3):328-340
[3]闫文杰,李兴民.不同包装材料对冷鲜鸡胸肉品质的影响[J].食品研究与开发,2016,37(17):29-32
[4]张光辉,陈培发.冷鲜肉品牌建设要素研究--基于消费者视角的分析[J].南方农村,2013,(5):4-8
[5]李丽杰,王越男,李艳辉.可食性复合膜的制备及其在羊肉保鲜中的应用[J].食品科学,2013,34(2):317-321
[6]戴8),梁荣蓉,罗欣,等.不同包装方式对冷鲜猪肉的保鲜效果[J].食品与发酵工业,2014,40(6):171-178
[7]刘薇,金国斌.智能化:食品包装的新目标(下)[J].出口商品包装:软包装,2004,(10):96-97
[8]Jiménez S M,Salsi M S,Tiburzi M C,et al.Spoilage microfl ora in fresh chicken breast stored at 4 degrees C:influence of packaging methods[J].Journal of Applied Microbiology,1997,83(5):613
[9]Latou E,Mexis S F,Badeka A V,et al.Combined effect of chitosan and modifi ed atmosphere packaging for shelf life extension of chicken breast fi llets[J].LWT-Food Science and Technology,2014,55(1):263-268
[10]Sisse Jongberg,Mari Ann T?rngren,Annemarie Gunvig,et al.Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork[J].Meat Science,2013,93(3)
[11]GB 5009.228-2016,食品中挥发性盐基氮的测定[S]
[12]GB 4789.2-2016,食品卫生微生物学检验:菌落总数测定[S]
[13]GB 2707-2005,鲜(冻)肉卫生标准[S]
[14]海丹,黄现青,柳艳霞,等.酱牛肉气调和真空包装保鲜效果比较分析[J].食品科学,2014,35(02):297-300
[15]GB 2070-2016,食品安全国家标准鲜(冻)畜、禽产品[S]
[16]朱学伸.动物宰后肌肉成熟期间乳酸含量与p H的变化[D].南京:南京农业大学,2007
[17]Leygonie C,Britz T J,Hoffman L C.Protein and lipid oxidative stability of fresh ostrich M.Iliofibularis,packaged under different modifi ed atmospheric packaging conditions[J].Food Chemistry,2011,127(4):1659-1667
[18]Macdougall D B.Changes in color and opacity of meat[J].Food Chemistry,1982,9(1-2):75-88
[19]陈思,李婷婷,李欢,等.白鲢鱼片在0℃贮藏条件下鲜度和品质的变化[J].食品科学,2015,36(10):227-232
[20]周琰冰,艾启俊,张德权.应用PCR-DGGE技术研究贮藏期内冷鲜羊肉表面的优势菌[J].食品科学,2015,36(16):236-240