不同气体组分气调包装对冷鲜鸡肉贮藏品质的影响
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摘要
以宰杀12 h内的新鲜鸡肉为供试样品,采用5%O_2+40%CO_2+55%N_2(处理组1)、10%O_2+40%CO_2+50%N_2(处理组2)、40%CO_2+60%N_2(处理组3)3种不同组分气体进行气调包装,以托盘包装为对照组,通过测定鸡肉贮藏过程中包装内的O_2含量、CO_2含量、样品的挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、红度值(a*)、菌落总数、pH值、硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARs)值等指标的变化,分析3种不同气体组分气调包装对0~4℃条件下贮藏14 d鸡肉品质的影响。结果表明:处理组1、3可显著延缓冷鲜鸡肉贮藏过程中pH值、TVB-N含量、菌落总数的增加(P<0.05);处理组1、2均可显著延缓冷鲜鸡肉贮藏过程中TBARs值的增加(P<0.05),且处理组1效果更好;处理组1、2均可显著抑制冷鲜鸡肉贮藏过程中a*的下降;总体来讲,保鲜效果最好的为处理组1(5%O_2+40%CO_2+55%N_2)。
Chicken meat from carcasses within 12 h postmortem was packaged in three different modified atmospheres, 5%O_2 + 40% CO_2 + 55% N_2(treatment 1), 10% O_2 + 40% CO_2 + 50% N_2(treatment 2), and 40% CO_2 + 60% N_2(treatment 3), or in trays(control). In order to evaluate the effect of different modified atmosphere gas compositions on chicken quality during storage at 0–4 ℃? for 14 days, changes in O_2 and CO_2 concentration in the package, total volatile base nitrogen(TVB-N), redness value(a*), aerobic plate count, pH, and thiobarbituric acid reactive substance(TBARs) value were monitored. The results showed that treatments 1 and 3 significantly delayed the increase of pH value, TVB-N value and total bacterial count during the chilled storage of chicken(P < 0.05), while treatments 1 and 2 significantly delayed the increase of TBARs(P < 0.05) with treatment 1 being more effective. Moreover, treatments 1 and 2 significantly inhibited the decrease of a*. In general, treatment 1 was considered to have the best preservation effect.
Chicken meat from carcasses within 12 h postmortem was packaged in three different modified atmospheres, 5%O_2 + 40% CO_2 + 55% N_2(treatment 1), 10% O_2 + 40% CO_2 + 50% N_2(treatment 2), and 40% CO_2 + 60% N_2(treatment 3), or in trays(control). In order to evaluate the effect of different modified atmosphere gas compositions on chicken quality during storage at 0–4 ℃? for 14 days, changes in O_2 and CO_2 concentration in the package, total volatile base nitrogen(TVB-N), redness value(a*), aerobic plate count, pH, and thiobarbituric acid reactive substance(TBARs) value were monitored. The results showed that treatments 1 and 3 significantly delayed the increase of pH value, TVB-N value and total bacterial count during the chilled storage of chicken(P < 0.05), while treatments 1 and 2 significantly delayed the increase of TBARs(P < 0.05) with treatment 1 being more effective. Moreover, treatments 1 and 2 significantly inhibited the decrease of a*. In general, treatment 1 was considered to have the best preservation effect.
引文
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[19]邓源喜,马龙,许晖,等.鸡肉保鲜技术[J].肉类研究,2010,24(1):51-54.
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[21]JONGBERG S,T?RNGREN M A,GUNVIG A,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):538-546.DOI:10.1016/j.meatsci.2012.11.005.
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[23]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品微生物学检验菌落总数测定:GB 4789.2-2016[S].北京:中国标准出版社,2016.
[24]范珺.气调包装的效果以及影响因素分析[J].塑料包装,2014(5):14-16.DOI:10.3969/j.issn.1006-9828.2014.05.004.
[25]ALI S,ZHANG W,RAJPUT N,et al.Effect of multiple freeze-thaw cycles on the quality of chicken breast meat[J].Food Chemistry,2015,173(8):808-814.DOI:10.1016/j.foodchem.2014.09.095.
[26]朱学伸.动物宰后肌肉成熟期间乳酸含量与pH的变化[D].南京:南京农业大学,2007:24-29.
[27]王乐田,王莹莹,贾娜,等.沟帮子烧鸡冷藏过程中脂肪氧化及挥发性物质的变化[J].食品与发酵科技,2015,51(4):23-29.DOI:10.3969/j.issn.1674-506X.2015.04-006.
[28]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准鲜(冻)畜、禽产品:GB 2707-2016[S].北京:中国标准出版社,2016.
[29]夏小龙.肉鸡分割车间微生物菌相分析及鸡腿产品表面减菌的研究[D].雅安:四川农业大学,2015:5-9.
[30]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.DOI:10.7506/spkx1002-6630-201516045.
[31]KENNEDY O B,STEWART-KNOX B J,MITCHELL P C,et al.Flesh colour dominates consumer preference for chicken[J].Appetite,2005,44(2):181-186.DOI:10.1016/j.appet.2004.11.002.
[32]FLETCHER D L,QIAO M,SMITH D P.The relationship of raw broiler breast meat color and pH to cooked meat color and pH[J].Poultry Science,2000,79(5):784-788.DOI:10.1093/ps/79.5.784.
[2]孙彦雨,周光宏,徐幸莲.冰鲜鸡肉贮藏过程中微生物菌相变化分析[J].食品科学,2011,32(11):146-151.
[3]KHANJARI A,KARABAGIAS I K,KONTOMINAS M G.Combined effect of N,O-carboxymethyl chitosan and oregano essential oil to extend shelf life and control Listeria monocytogenes in raw chicken meat fillets[J].LWT-Food Science and Technology,2013,53(1):94-99.DOI:10.1016/j.lwt.2013.02.012.
[4]AYMERICH T,PICOUET P A,MONFORT J M.Decontamination technologies for meat products[J].Meat Science,2008,78(1/2):114-129.DOI:10.1016/j.meatsci.2007.07.007.
[5]ECONOMOU T,POURNIS N,NTZIMANI A,et al.Nisin-EDTAtreatments and modified atmosphere packaging to increase fresh chicken meat shelf-life[J].Food Chemistry,2009,114(4):1470-1476.DOI:10.1016/j.foodchem.2008.11.036.
[6]NYCHAS GEORGE-JOHN E,SKANDAMIS P N,TASSOU C C,et al.Meat spoilage during distribution[J].Meat Science,2008,78(1/2):77-89.DOI:10.1016/j.meatsci.2007.06.020.
[7]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):198-201.DOI:10.3969/j.issn.0528-9017.2013.02.033.
[8]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.DOI:10.13982/j.mfst.1673-9078.2017.3.049.
[9]李虹敏,徐幸莲,朱志远,等.化学减菌处理对冰鲜鸡肉的保鲜效果[J].中国农业科学,2009,42(7):2505-2512.
[10]赵精晶.冰鲜鸡肉中奇异变形杆菌生长预测模型的建立[D].北京:中国农业大学,2013:3-4.
[11]叶藻,谢晶,高磊.工厂实测冷鲜鸡冷却贮藏过程品质的变化[J].食品工业科技,2015,36(19):332-335.DOI:10.13386/j.issn1002-0306.2015.19.059.
[12]孔永昌,李丹,刘孝沾,等.冷冻与解冻对肉类品质影响的研究进展[J].肉类工业,2017(7):54-56.
[13]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,2013,29(5):4-8.DOI:10.3969/j.issn.1008-2697.2013.05.001.
[14]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.
[15]KIRTIL E,KILERCIOGLU M,OZTOP M H.Modified atmosphere packaging of foods//Reference module in food science[M].Holland:Elsevier Inc.,2016:1-6.
[16]JIMéNEZ S M,SALSI M S,TIBURZI M C,et al.Spoilage microflora in fresh chicken breast stored at 4 degrees C:influence of packaging methods[J].Journal of Applied Microbiology,1997,83(5):613-618.DOI:10.1046/j.1365-2672.1997.00276.x.
[17]LATOU E,MEXIS S F,BADEKA A V,et al.Combined effect of chitosan and modified atmosphere packaging for shelf life extension of chicken breast fillets[J].LWT-Food Science and Technology,2014,55(1):263-268.DOI:10.1016/j.lwt.2013.09.010.
[18]张新笑,章彬,卞欢,等.不同二氧化碳比例气调对冷鲜鸡肉中荧光假单胞菌的抑制作用[J].食品科学,2018,39(13):266-271.DOI:10.7506/spkx1002-6630-201813040.
[19]邓源喜,马龙,许晖,等.鸡肉保鲜技术[J].肉类研究,2010,24(1):51-54.
[20]高磊,谢晶.生鲜鸡肉保鲜技术研究进展[J].食品与机械,2014(5):310-315.DOI:10.13652/j.issn.1003-5788.2014.05.067.
[21]JONGBERG S,T?RNGREN M A,GUNVIG A,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):538-546.DOI:10.1016/j.meatsci.2012.11.005.
[22]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中挥发性盐基氮的测定:GB 5009.228-2016[S].北京:中国标准出版社,2016.
[23]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品微生物学检验菌落总数测定:GB 4789.2-2016[S].北京:中国标准出版社,2016.
[24]范珺.气调包装的效果以及影响因素分析[J].塑料包装,2014(5):14-16.DOI:10.3969/j.issn.1006-9828.2014.05.004.
[25]ALI S,ZHANG W,RAJPUT N,et al.Effect of multiple freeze-thaw cycles on the quality of chicken breast meat[J].Food Chemistry,2015,173(8):808-814.DOI:10.1016/j.foodchem.2014.09.095.
[26]朱学伸.动物宰后肌肉成熟期间乳酸含量与pH的变化[D].南京:南京农业大学,2007:24-29.
[27]王乐田,王莹莹,贾娜,等.沟帮子烧鸡冷藏过程中脂肪氧化及挥发性物质的变化[J].食品与发酵科技,2015,51(4):23-29.DOI:10.3969/j.issn.1674-506X.2015.04-006.
[28]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准鲜(冻)畜、禽产品:GB 2707-2016[S].北京:中国标准出版社,2016.
[29]夏小龙.肉鸡分割车间微生物菌相分析及鸡腿产品表面减菌的研究[D].雅安:四川农业大学,2015:5-9.
[30]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.DOI:10.7506/spkx1002-6630-201516045.
[31]KENNEDY O B,STEWART-KNOX B J,MITCHELL P C,et al.Flesh colour dominates consumer preference for chicken[J].Appetite,2005,44(2):181-186.DOI:10.1016/j.appet.2004.11.002.
[32]FLETCHER D L,QIAO M,SMITH D P.The relationship of raw broiler breast meat color and pH to cooked meat color and pH[J].Poultry Science,2000,79(5):784-788.DOI:10.1093/ps/79.5.784.