川香鸡柳综合保鲜技术研究
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摘要
生鲜鸡肉调理制品作为我国当前及未来鸡肉制品的主流方向,以其营养、方便、快捷、风味多样等特点深受人们喜爱,发展规模迅速壮大,但货架期短等问题限制了其产业化及市场化程度。本研究以川香鸡柳为试验对象,依据栅栏技术理论,在滚揉腌制液中直接添加作用目的不同的保鲜剂,以菌落总数,水分活度、pH值、色差值等为考察指标,结合低温冷藏(3.0±0.5)℃及托盘包装分析它们对川香鸡柳的保鲜效果,通过筛选和优化,得到有效的川香鸡柳保鲜剂。通过保鲜试验研究,主要得出以下结论:
1.研究了添加不同浓度乳酸钠、甘油、柠檬酸钠对川香鸡柳初始水分活度及色差值的影响,旨在从降低产品水分活度方面达到抑制微生物生长的目的。按鸡小胸质量添加保鲜剂,研究结果显示:乳酸钠(2%、3%、4%、5%)、甘油(2%、4%、6%、8%)、柠檬酸钠(0.2%、0.5%、1.0%)三者单一应用于川香鸡柳保鲜,其抑菌效果依次为:乳酸钠(货架期17d)>柠檬酸钠(货架期12d)>甘油(货架期8d);此外,乳酸钠会导致色泽亮度变暗、黄度降低及pH值显著升高(P<0.05);柠檬酸钠可改善色泽亮度,但会使色泽黄度降低并显著升高pH值(P<0.05);甘油可改善川香鸡柳色泽亮度并降低其pH值;添加不同浓度乳酸钠、柠檬酸钠、甘油均对川香鸡柳色泽红度无显著影响(P>0.05)。
2.研究了添加不同浓度冰醋酸、植酸、L-苹果酸对川香鸡柳初始pH值及色差值的影响,以降低pH值为出发点研究其抑菌效果。按鸡小胸质量添加保鲜剂,研究表明:L-苹果酸刺激性酸味强烈,不适合作川香鸡柳保鲜剂;植酸降pH值幅度较小,但可改善色泽亮度,对色泽红度及黄度均无影响,且无明显抑菌效果(P>0.05),亦不适宜川香鸡柳保鲜;冰醋酸(0.1%、0.2%、0.3%、0.4%)、植酸(0.05g/kg、0.10g/kg、0.15g/kg、0.20g/kg)二者单一应用于川香鸡柳保鲜,冰醋酸可使pH值维持较低水平,显著提高色泽亮度和黄度(P<0.05),添加量为0.2%、0.3%、0.4%可使货架期延长至16d以上。
3.Nisin按鸡小胸质量分别添加0.1g/kg、0.2g/kg、0.3g/kg、0.4g/kg,可显著提高川香鸡柳色泽亮度(P<0.05),对色泽红度无影响,但会降低色泽黄度; Nisin对川香鸡柳水分活度无影响(P>0.05), pH值随Nisin添加量增大而降低;贮藏期前8d,Nisin抑菌效果显著,12d后抑制作用减弱,添加量为0.3g/kg抑菌效果最佳。
4.采用三因素三水平正交试验对乳酸钠、冰醋酸、Nisin三者进行复配对川香鸡柳进行保鲜,筛选最优保鲜配比。结果表明:对复合保鲜剂抑菌效果的影响能力:冰醋酸>乳酸钠>Nisin,当乳酸钠、冰醋酸、Nisin分别以4%、0.4%、0.1g/kg进行复配时,对川香鸡柳保鲜效果最好,20d时其菌落总数仅为5.48 lg(CFU/g),且各组菌落总数均低于6lg(CFU/g),货架期均可达20d以上。
Freshly prepared chicken products with its nutrition, convenient, quick, diversity flavor characteristics become very popular among people as chicken products’current and future mainstream direction of our country, and its developing scale is growing rapidly, but issues of short shelf life have limited its degree of industrialization and marketization. This study used Sichuan-style chicken skewers as the test objects, directly adding different preservations of different fountions into the curing solution according to the theory of hurdle technology, and analysis their preservation effects to Sichuan-style chicken skewers combined with refrigeration and pallet packaging by using TVC, aw , CIE L*, a*, b*, pH value and other investigation index, getting the effective mix of preservation used for Sichuan-style chicken skewers through the screening and optimization. The main results were as follows:
1. The effects of adding different concentrations of sodium lactate, glycerin, sodium citrate on initial aw and color of Sichuan-style chicken skewers have been researched, and with the purpose of reducing aw to inhibit microbes, and comprehensive preservation experiments of Sichuan-style chicken skewers were done depending on the proper density selected. The preservation adding amount depended on the weight of chicken chest, sodium lactate, glycerin, sodium citrate of different density were used to preservation Sichuan-style chicken skewers singly, antibacterial effects were sodium lactate>sodium citrate>glycerin citrate; sodium lactate can improve the yellow color, but it can also make the color darker and cause pH value increases(p<0.05); Sodium citrate can improve color brightness, but it can also make yellow become shallow and pH value increases(p<0.05); Glyserin can improve the color brightness and reduce its pH value; All of the above had no significant influence on red color(P>0.05).
2. The effects of adding different concentrations of glacial acetic acid, phytic acid, L-malic acid on initial pH value and color of Sichuan-style chicken skewers have been researched, reducing the pH value as the starting point to inhibit microbes, and comprehensive preservation experiments of Sichuan-style chicken skewers were done depending on the proper density selected. The preservation adding amount depended on the weight of chicken chest.Results showed that L-malic acid had strong pungent smell, and it wasn’t suitable as preservation; Adding phytic acid can reduce the pH value slightly, and improved the color brightness, and had no effect on red and yellow color(P>0.05), and it didn’t have significant antibacterial effect. Glacial acetic acid and phytic acid of different density were used to preservation Sichuan-style chicken skewers singly, glacial acetic acid can maintain the pH value at a low level, and it Significantly improved brightness and yellow color(p<0.05), and the shelf life can be extended to more than 16d with the addition of 0.2%, 0.3%, 0.4%.
3.Adding different concentrations of Nisin according to the weight of chicken chest. Results showed that Nisin can significantly improve the color brightness of Sichuan-stytle chicken skewers(P<0.05), and it can reduce the degree of the yellow color, but had no effect on the red color. Nisin had no significant effect on aw (P>0.05), but pH value became lower with increase of the addition; Nisin had a significant antibacterial effect in the first 8days, however, it became weaken at 12d, and adding 0.3g/kg had the best antibacterial effect.
4. Sodium lactate, acetic acid and Nisin were combined to preservation Sichuan-style chicken skewers according to three factors of three level orthogonal tests.Results showed that the order of antibacterial effect was acetic acid>sodium lactate>Nisin; The optimum percentage of combined-preservative was 4% sodium lactate, 0.4% acetic acid and 0.1g/kg Nisin, and TVC were only 5.48lg(CFU/g) at 20d, and TVC in each group were lower than 6lg(CFU/g), and the shelf life of them all can reach more than 20d.
1.研究了添加不同浓度乳酸钠、甘油、柠檬酸钠对川香鸡柳初始水分活度及色差值的影响,旨在从降低产品水分活度方面达到抑制微生物生长的目的。按鸡小胸质量添加保鲜剂,研究结果显示:乳酸钠(2%、3%、4%、5%)、甘油(2%、4%、6%、8%)、柠檬酸钠(0.2%、0.5%、1.0%)三者单一应用于川香鸡柳保鲜,其抑菌效果依次为:乳酸钠(货架期17d)>柠檬酸钠(货架期12d)>甘油(货架期8d);此外,乳酸钠会导致色泽亮度变暗、黄度降低及pH值显著升高(P<0.05);柠檬酸钠可改善色泽亮度,但会使色泽黄度降低并显著升高pH值(P<0.05);甘油可改善川香鸡柳色泽亮度并降低其pH值;添加不同浓度乳酸钠、柠檬酸钠、甘油均对川香鸡柳色泽红度无显著影响(P>0.05)。
2.研究了添加不同浓度冰醋酸、植酸、L-苹果酸对川香鸡柳初始pH值及色差值的影响,以降低pH值为出发点研究其抑菌效果。按鸡小胸质量添加保鲜剂,研究表明:L-苹果酸刺激性酸味强烈,不适合作川香鸡柳保鲜剂;植酸降pH值幅度较小,但可改善色泽亮度,对色泽红度及黄度均无影响,且无明显抑菌效果(P>0.05),亦不适宜川香鸡柳保鲜;冰醋酸(0.1%、0.2%、0.3%、0.4%)、植酸(0.05g/kg、0.10g/kg、0.15g/kg、0.20g/kg)二者单一应用于川香鸡柳保鲜,冰醋酸可使pH值维持较低水平,显著提高色泽亮度和黄度(P<0.05),添加量为0.2%、0.3%、0.4%可使货架期延长至16d以上。
3.Nisin按鸡小胸质量分别添加0.1g/kg、0.2g/kg、0.3g/kg、0.4g/kg,可显著提高川香鸡柳色泽亮度(P<0.05),对色泽红度无影响,但会降低色泽黄度; Nisin对川香鸡柳水分活度无影响(P>0.05), pH值随Nisin添加量增大而降低;贮藏期前8d,Nisin抑菌效果显著,12d后抑制作用减弱,添加量为0.3g/kg抑菌效果最佳。
4.采用三因素三水平正交试验对乳酸钠、冰醋酸、Nisin三者进行复配对川香鸡柳进行保鲜,筛选最优保鲜配比。结果表明:对复合保鲜剂抑菌效果的影响能力:冰醋酸>乳酸钠>Nisin,当乳酸钠、冰醋酸、Nisin分别以4%、0.4%、0.1g/kg进行复配时,对川香鸡柳保鲜效果最好,20d时其菌落总数仅为5.48 lg(CFU/g),且各组菌落总数均低于6lg(CFU/g),货架期均可达20d以上。
Freshly prepared chicken products with its nutrition, convenient, quick, diversity flavor characteristics become very popular among people as chicken products’current and future mainstream direction of our country, and its developing scale is growing rapidly, but issues of short shelf life have limited its degree of industrialization and marketization. This study used Sichuan-style chicken skewers as the test objects, directly adding different preservations of different fountions into the curing solution according to the theory of hurdle technology, and analysis their preservation effects to Sichuan-style chicken skewers combined with refrigeration and pallet packaging by using TVC, aw , CIE L*, a*, b*, pH value and other investigation index, getting the effective mix of preservation used for Sichuan-style chicken skewers through the screening and optimization. The main results were as follows:
1. The effects of adding different concentrations of sodium lactate, glycerin, sodium citrate on initial aw and color of Sichuan-style chicken skewers have been researched, and with the purpose of reducing aw to inhibit microbes, and comprehensive preservation experiments of Sichuan-style chicken skewers were done depending on the proper density selected. The preservation adding amount depended on the weight of chicken chest, sodium lactate, glycerin, sodium citrate of different density were used to preservation Sichuan-style chicken skewers singly, antibacterial effects were sodium lactate>sodium citrate>glycerin citrate; sodium lactate can improve the yellow color, but it can also make the color darker and cause pH value increases(p<0.05); Sodium citrate can improve color brightness, but it can also make yellow become shallow and pH value increases(p<0.05); Glyserin can improve the color brightness and reduce its pH value; All of the above had no significant influence on red color(P>0.05).
2. The effects of adding different concentrations of glacial acetic acid, phytic acid, L-malic acid on initial pH value and color of Sichuan-style chicken skewers have been researched, reducing the pH value as the starting point to inhibit microbes, and comprehensive preservation experiments of Sichuan-style chicken skewers were done depending on the proper density selected. The preservation adding amount depended on the weight of chicken chest.Results showed that L-malic acid had strong pungent smell, and it wasn’t suitable as preservation; Adding phytic acid can reduce the pH value slightly, and improved the color brightness, and had no effect on red and yellow color(P>0.05), and it didn’t have significant antibacterial effect. Glacial acetic acid and phytic acid of different density were used to preservation Sichuan-style chicken skewers singly, glacial acetic acid can maintain the pH value at a low level, and it Significantly improved brightness and yellow color(p<0.05), and the shelf life can be extended to more than 16d with the addition of 0.2%, 0.3%, 0.4%.
3.Adding different concentrations of Nisin according to the weight of chicken chest. Results showed that Nisin can significantly improve the color brightness of Sichuan-stytle chicken skewers(P<0.05), and it can reduce the degree of the yellow color, but had no effect on the red color. Nisin had no significant effect on aw (P>0.05), but pH value became lower with increase of the addition; Nisin had a significant antibacterial effect in the first 8days, however, it became weaken at 12d, and adding 0.3g/kg had the best antibacterial effect.
4. Sodium lactate, acetic acid and Nisin were combined to preservation Sichuan-style chicken skewers according to three factors of three level orthogonal tests.Results showed that the order of antibacterial effect was acetic acid>sodium lactate>Nisin; The optimum percentage of combined-preservative was 4% sodium lactate, 0.4% acetic acid and 0.1g/kg Nisin, and TVC were only 5.48lg(CFU/g) at 20d, and TVC in each group were lower than 6lg(CFU/g), and the shelf life of them all can reach more than 20d.
引文
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Jennifer Leah Black, Jacek Jaczynski. Effect of water activity on the inactivation kinetics of Escherichia coli O157:H7 by electron beamin ground beef, chicken breastmeat, and trout fillets[J]. Food Science and Technology, 2008, 43 : 579–586
Kotula, K.L., Pandya, Y. Bacterial contamination of broiler chickens before scalding [J]. Food Protection, 1995, 58 : 1326–1329
Koutsoumanis, K., Nychas, G. J. Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf life predictions [J]. Food Microbiology, 2000, 60 : 171–184
Koutsoumanis, K. P., Sofos, J. N. (2004). Microbial contamination of carcasses and cuts. In W. K. Jensens (Ed.), Encyclopedia of Meat Sciences (pp.727–737). Amsterdam : Elsevier Academic Press
Krebs, H.A.; Wiggins, D.; Sole, S.; Bedoya, F., Studies on the Mechanisms of the Antifungal Action of Benzoate[J]. Biochem. J, 1983, 214 : 657–663
Kuo-Wei Lin, Shu-Ni Lin. Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style[J]. Meat Science, 2002, 60 : 147–154
LABUZA T P, TANNENBAUM S R.KAREL M. Water content and stability of low-moisture and intermediate moisture foods[J]. Food Technol, 1970, 24(5) : 35-42
Lamkey J.W., Leak F.W., Tuley W. B., et al. Assessment of sodium lactate addition to fresh pork sausage[J]. Food Science, 1991, 56 : 220?223
Lan Cao-Hoang, Lydie Grégoire. Importance and efficiency of in-depth antimicrobial activity for the control of listeria development with nisin-incorporated sodium caseinate films[J]. Food Control, 2010, 21 : 1227–1233
Leistner L. Principles and applications of hurdle technology. In: Gould, G.W. (Ed.), New Methods for Food Preservation, Blackie Academic and Professional, London, 1995a (1–21)
Leistner L. Combined methods for food preservation. In: Shafiur Rahman, M. (Ed.), Handbook of Food Preservation, Marcel Dekker, New York, 1999a (457–485)
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Lothar Leistner. Basic aspects of food preservation by hurdle technology[J]. Food Microbiology, 2000, 55 : 181–186
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M Hugas. Bacteriocinogenic Lactic Acid Bacteria for the Bio-Preservation Meat and Meat Products[J].Meat Science, 1998, 49 : 139-150
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Ricke S.C. Perspectives on the use of Organic Acids and Short Chain Fatty Acids as Antimicrobials[J]. Poultry Science, 2003, 82 : 632–639
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Jennifer Leah Black, Jacek Jaczynski. Effect of water activity on the inactivation kinetics of Escherichia coli O157:H7 by electron beamin ground beef, chicken breastmeat, and trout fillets[J]. Food Science and Technology, 2008, 43 : 579–586
Kotula, K.L., Pandya, Y. Bacterial contamination of broiler chickens before scalding [J]. Food Protection, 1995, 58 : 1326–1329
Koutsoumanis, K., Nychas, G. J. Application of a systematic experimental procedure to develop a microbial model for rapid fish shelf life predictions [J]. Food Microbiology, 2000, 60 : 171–184
Koutsoumanis, K. P., Sofos, J. N. (2004). Microbial contamination of carcasses and cuts. In W. K. Jensens (Ed.), Encyclopedia of Meat Sciences (pp.727–737). Amsterdam : Elsevier Academic Press
Krebs, H.A.; Wiggins, D.; Sole, S.; Bedoya, F., Studies on the Mechanisms of the Antifungal Action of Benzoate[J]. Biochem. J, 1983, 214 : 657–663
Kuo-Wei Lin, Shu-Ni Lin. Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style[J]. Meat Science, 2002, 60 : 147–154
LABUZA T P, TANNENBAUM S R.KAREL M. Water content and stability of low-moisture and intermediate moisture foods[J]. Food Technol, 1970, 24(5) : 35-42
Lamkey J.W., Leak F.W., Tuley W. B., et al. Assessment of sodium lactate addition to fresh pork sausage[J]. Food Science, 1991, 56 : 220?223
Lan Cao-Hoang, Lydie Grégoire. Importance and efficiency of in-depth antimicrobial activity for the control of listeria development with nisin-incorporated sodium caseinate films[J]. Food Control, 2010, 21 : 1227–1233
Leistner L. Principles and applications of hurdle technology. In: Gould, G.W. (Ed.), New Methods for Food Preservation, Blackie Academic and Professional, London, 1995a (1–21)
Leistner L. Combined methods for food preservation. In: Shafiur Rahman, M. (Ed.), Handbook of Food Preservation, Marcel Dekker, New York, 1999a (457–485)
Lillard, H.S. Factors affecting the persistence of Salmonella during the processing of poultry[J]. Journal of Food Protection, 1989, 52 : 829–832
Li M Y, Zhou G H. Changes of bacterial diversity and main flora in chilled pork during storage using PCR-DGGE[J]. Food Microbiology, 2006, 23 : 607-611
Liu F., Guo Y. Z., Li Y. F. Interactions of microorganisms during natural spoilage of pork at 5°C[J]. Food Engineering, 2006, 72(1) : 24-29
Liu, Q., Lanari, M.C., Schaefer, D. M. A review of dietary vitaminE supplementation for improvement of beef quality[J]. Animal Science, 1995, 73 : 3131–3140
Lothar Leistner. Basic aspects of food preservation by hurdle technology[J]. Food Microbiology, 2000, 55 : 181–186
Maca J. V., Miller R. K., Acuff G. R. Microbiological, sensory and chemical characteristics of vacuum-packaged ground beef patties treated with salts of organic acids[J]. Food Science, 1997, 62 : 591–596
Mancini and Hunt, R.A. Mancini and M.C. Hunt, Current research in meat colour[J], Meat Science, 2005, 71(1) : 100-121
Maria M. Theron, Jan F.R. Organic Acids and Meat Preservation: A Review[J].Food Reviews International, 2007, 23 : 141–158
Maragkoudkis P A, Mountzouris K C, Psyrras D,et al. Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis[J]. International Journal of Food Microbiology, 2009, 130 : 219-226
Mead, G.M. Keeping poultry meat fresh[J]. Food ScienceTechnology, 2004, 19 : 20–21
McMeekin,T.A,Ross T, et al.Shelf life prediction:status and future possibilities[J].Food Microbiology, 1996, 33 : 65-83
M Hugas. Bacteriocinogenic Lactic Acid Bacteria for the Bio-Preservation Meat and Meat Products[J].Meat Science, 1998, 49 : 139-150
Mulder, R.W.A.W., Dorresteijn, L.W.J., van der Broek, J.Cross-contamination during the scalding and plucking of broilers[J].British Poultry Science, 1978, 19 : 61–70
Nakai, S.A., Siebert, K.J. Validation of Bacterial Growth Inhibition Models Based on Molecular Properties of Organic Acids[J]. Food Microbiol, 2003, 86 : 249–255
Nazer, A.I., Kobilinsky, A., Tholozan, J.L, et al. Combinations of Food Antimicrobials at Low-levels to Inhibit the Growth of Salmonella sv. Typhimurium: A Synergistic Effect[J]. Food Microbiology, 2005, 22 : 391–398
Nychas, G-J.E., Marshall, D., Sofos, J. (2007). Meat poultry and seafood. In M.P. Doyle, L.R. Beuchat, T. J. Montville, Food Microbiology Fundamentals and Frontiers, (Chapter 6). ASM press
Patsias A, Badeka A. V., Savvaidis I. N., et al. Combined effect of freeze chilling and MAP on quality parameters of raw chicken fillets[J]. Food Microbiology, 2008 (25) : 575– 581
Pietrasik, Z., Dhanda, J. S., Shand, P. J., et al. In?uence of injection, packaging, and storage conditions on the quality of beef and bison steaks[J]. Food Science, 2006, 71 : 110–118
Piotr Konieczny, Jacek Kijowski. Animal origin food preservation and its safety issues[J]. Polish Journal of food and nutrition sciences, 2005, 14 : 21-29
Ricke S.C. Perspectives on the use of Organic Acids and Short Chain Fatty Acids as Antimicrobials[J]. Poultry Science, 2003, 82 : 632–639
Russel, J.B. Another Explanation for the Toxicity of Fermentation Acids at Low pH: Anion Accumulation Versus Uncoupling[J]. J. Appl. Bacteriol. 1992, 73 : 363–370
Sallam K I. Prevalence of Campylobacter in chicken and chicken by-products retailed in Sapporo area, Hokkaido, Japan[J]. Food Control, 2007, 18(9) : 1113-1120
Sarimehmetoglu, B., Kuplulu, O. Isolation and identification of motile Aeromonas species from chicken[J].Deutsche Tiera¨rztliche Wochenschrift, 2001, 108 : 465–467
S.A.S. Ismail, T. Deak, H.A. Abd El-Rahman, et al. Presence and changes in populations of yeasts on raw and processed poultry products stored at refrigeration temperature[J]. Food Microbiology, 2000, 62 : 113–121
Smulders, F.J.M.; Greer, G.G. Integrating Microbial Decontamination with Organic Acids in HACCP Programmes for Muscle Foods: Prospects and Controversies[J]. Food Microbiol, 1998, 44 : 149–169
Sundheim, G., Sletten, A., Dainty, R.H. Identification of pseudomonads from fresh and chill stored chicken carcasses [J]. Food Microbiology, 1998, 39 : 185–194
T. Aymerich, P.A. Picouet, J.M. Monfort. Decontamination technologies for meat products [J]. Meat Science, 2008, 78 : 114–129
T. Economou, N. Pournis, A. Ntzimani, et al. Nisin-EDTAtreatments and modified atmosphere packaging to increase fresh chicken meat shelflife[J]. Food Chemistry, 2009, 114 : 1470-1476
Thomas, C.J., McMeekin, T.A. Contamination of broilercarcass skin during commercial processing procedures: an electron microscopic study [J]. Applied and Environmental Microbiology, 1980, 40 : 133–144
Vasavada M., Carpenter C. E., Cornforth D. P., et al. Sodium levulinate and sodium lactate effects on microbial growth and stability of fresh pork and turkey sausages[J]. Journal of Muscle Foods, 2003, 14 : 119–129
Vote D. J., Platter W. J., TatumJ. D., et al.. Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability[J]. Journal of Animal Science, 2000, 78 : 952–957
W Van Moeseke, S De Smet, E Claeys. Very fas chilling of beef: effects on meat quality[J]. Meat Science, 2001, 159 : 31-37
W Van Moeseke, S De Smet, E Claeys. Very fas chilling of beef: effects on meat quality[J]. Meat Science, 2001, 159 : 31-37