间歇微波处理对变温物流环境下麻辣鸡块品质的影响
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摘要
对麻辣鸡块模拟变温物流过程(冷藏库贮存-控温包装常温运输-家用或门店商用冰箱贮存),在常温运输结束时(第5天)对麻辣鸡块分别采取不处理、间歇微波处理(微波30 s-间歇降温60 s-再微波30 s)与连续微波处理(微波60 s),探究在物流温度升高后采用间歇微波处理抑制麻辣鸡块品质劣变的效果。结果表明,2种微波处理方式均能有效地避免麻辣鸡块水分散失,有效延缓货架期间鸡块pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)值的上升和菌落总数的增长;间歇微波处理能延长物流期限至第35天,且风味、色泽和组织状态保持更好,保鲜效果最佳,但对脂肪氧化无明显抑制作用;综合来看,间歇微波处理比连续微波处理能更好地控制麻辣鸡块变温物流过程中的品质劣变。
The temperature changing logistics(cold storage,transported at room temperature with insulating packaging for 3 days,stored in household or commercial refrigerator) of spicy chicken was studied to investigate the effect of intermittent microwave treatment on suppressing the inferior quality of spicy chicken slice. At the end of transportation at normal temperature(day 5),the spicy chicken was left untreated or treated by intermittent microwave(microwave for 30 s,intermittent cooling for 60 s,re-microwave for 30 s) and continuous microwave(microwave for 60 s). The results showed that two kinds of microwave treatments effectively avoided water loss from spicy chicken,and delayed increases in pH,total volatile basic nitrogen(TVB-N) value,and total number of colonies during shelf life. The intermittent microwave treatment prolonged the logistics period to 35 days,and the flavor,color,and texture of the tissue maintained better with the best preservative effects. However,the intermittent microwave treatment had no obvious inhibitory effect on fat oxidation. In summary,intermittent microwave treatment has better effects on controlling quality deterioration of spicy chicken during temperature changing logistics.
The temperature changing logistics(cold storage,transported at room temperature with insulating packaging for 3 days,stored in household or commercial refrigerator) of spicy chicken was studied to investigate the effect of intermittent microwave treatment on suppressing the inferior quality of spicy chicken slice. At the end of transportation at normal temperature(day 5),the spicy chicken was left untreated or treated by intermittent microwave(microwave for 30 s,intermittent cooling for 60 s,re-microwave for 30 s) and continuous microwave(microwave for 60 s). The results showed that two kinds of microwave treatments effectively avoided water loss from spicy chicken,and delayed increases in pH,total volatile basic nitrogen(TVB-N) value,and total number of colonies during shelf life. The intermittent microwave treatment prolonged the logistics period to 35 days,and the flavor,color,and texture of the tissue maintained better with the best preservative effects. However,the intermittent microwave treatment had no obvious inhibitory effect on fat oxidation. In summary,intermittent microwave treatment has better effects on controlling quality deterioration of spicy chicken during temperature changing logistics.
引文
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[29]王勋.鸡肉腐败变质及其生物保鲜剂的研究[D].湛江:广东海洋大学,2012.
[30]周厚源.软包装肉鸡烤翅加工过程传热传质及动力学研究[D].广州:华南理工大学,2014.
[2] GUO Qiu-shan,SUN Da-wen,CHENG Jun-hu,et al. Microwave processing techniques and their recent applications in the food industry[J]. Trends in Food Science&Technology,2017,67(11):236-247.
[3]孙承锋,南庆贤,牛天贵.不同功率微波杀菌对酱牛肉货架期的影响[C]//肉类科技交流会暨中国畜产品加工研究会肉类科技大会,2001:130-133.
[4] OZKOC S O,SUMNU G,SAHIN S. Chapter 20-recent developments in microwave heating[J]. Emerging Technologies for Food Processing,2014:361-383.
[5] SHARMA D P,PANDA P C,AHLAWAT S S. Effect of additives and microwave cooking on quality of spent chicken meat patties[J]. Journal of Food Science and Technology-Mysore-,2005,42(1):35-39.
[6]芮汉明,贾艳花.微波处理对鸡肉糜火腿品质的影响[J].食品与发酵工业,2008,34(2):133-136.
[7]杨家蕾.低温重组酱肉加工工艺优化及微波杀菌工艺的研究[D].重庆:西南大学,2010.
[8]石婷婷.啤酒生产过程微波灭菌工艺及其机理的研究[D].沈阳:辽宁大学,2011.
[9]唐彬,李大虎,折弯弯,等.微波间歇处理对卤制猪肉保鲜效果的影响[J].食品与发酵工业,2017,43(11):191-196.
[10]张黎骅,武莉峰,党鑫凯,等.鲜切高山野山药片微波间歇干燥特性研究[J].食品与机械,2017,33(1):39-44.
[11]彭婷婷.扒鸡加工过程中营养与食用品质及贮藏特性的研究[D].扬州:扬州大学,2016.
[12]王琳可.火候对卤煮鸡腿质构、色泽的影响研究[D].郑州:河南农业大学,2015.
[13] YANG Bo,LI Wei,LUO Rui-ming. Evaluation of the quality of low-temperature sterilized cooked mutton in storage by factor analysis[J]. Modern Food Science&Technology,2012,28(12):1 682-1 686.
[14]崔永慧.袋装鸡肉熟肉制品杀菌工艺的研究[J].肉类研究,2010,(8):52-55.
[15]黄鸿兵,徐幸莲,周光宏.冷冻贮藏过程中温度波动对猪肉肌间冰晶、颜色和新鲜度的影响[J].食品科学,2006,27(8):49-52.
[16] BARBUT S,SOMBOONPANYAKUL P. Effect of crude malva nut gum and phosphate on yield,texture,color,and microstructure of emulsified chicken meat batter[J].Journal of Poultry Science,2007,86(7):1 440-1 444.
[17]黎园园.解冻猪肉腐败机理及解冻措施优化研究[D].上海:上海理工大学,2011.
[18]李特.鸡肉弹性与其新鲜度相关性的研究[D].长春:吉林大学,2008.
[19]马俪珍,蒋福虎,孙卫青,等.延长低温牛肉制品保质期方法的研究[J].肉类工业,2000(7):20-26.
[20]唐彬,李大虎,折弯弯,等.微波处理对卤制猪肉货架期及其品质的影响[J].食品与发酵工业,2017,43(9):232-237.
[21]秦文霞.天然调味型保鲜液对“麻辣鸡块”鸡肉保鲜效果的研究[D].重庆:西南大学,2017.
[22]唐彬,李大虎,折弯弯,等微波间歇处理对卤制猪肉保鲜效果的影响[J].食品与发酵工业,2017,43(11):191-196.
[23] RYYANEN S,OHLSSON T. Microwave heating uniformity of ready meals as affected by placement,composition,and geometry[J]. Journal of Food Science,1996,61(3):620-624.
[24]魏健.熏马肉煮制熟化及贮藏期品质变化的研究[D].乌鲁木齐:新疆农业大学,2016.
[25]吴雪燕,张培培,汪淼,等.中式香肠蛋白氧化降解对产品品质的影响[J].食品工业科技,2014,35(14):151-156.
[26] HAN Min-yi,KANG Ming-li,MOU De-hua. Development of water’s state in meat and meat products-low field NMR method[J]. Meat Research,2009,(10):13-18.
[27]章建浩,周光宏,朱健辉,等.金华火腿传统加工过程中游离氨基酸和风味物质的变化及其相关性[J].南京农业大学学报,2004,27(4):96-100.
[28] QU Qing-li,YANG Xiao-ying,ZHANG Xiao-hui. Effect of intermittent oven drying on lipid oxidation,fatty acids composition and antioxidant activities of walnut[J].LWT-Food Science and Technology, 2016, 65(1):1 126-1 132.
[29]王勋.鸡肉腐败变质及其生物保鲜剂的研究[D].湛江:广东海洋大学,2012.
[30]周厚源.软包装肉鸡烤翅加工过程传热传质及动力学研究[D].广州:华南理工大学,2014.