生产与科研经验

黄焖鸡气调包装保鲜技术

  • 梁荣蓉 ,
  • 刘璐 ,
  • 翟朝宇 ,
  • 张明月 ,
  • 李雪 ,
  • 张一敏 ,
  • 罗欣
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  • 1(山东农业大学 食品科学与工程学院,山东 泰安,271018)
    2(山东省泰安市第一中学,山东 泰安,271000)
副教授(罗欣教授为通讯作者,E-mail:luoxin@sdau.edu.cn)。

收稿日期: 2018-01-15

  网络出版日期: 2019-01-22

基金资助

国家重点研发计划(2016YFD040150503);山东省“双一流”奖补资金 (SYL2017XTTD12)

Effect of modified atmosphere package on the preservation of braised chicken meat

  • LIANG Rong-rong ,
  • LIU Lu ,
  • ZHAI Chao-yu ,
  • ZHANG Ming-yue ,
  • LI Xue ,
  • ZHANG Yi-min ,
  • LUO Xin
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  • 1(College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China)
    2(Shandong Taian No.1 Senior High School, Tai’an 271018, China

Received date: 2018-01-15

  Online published: 2019-01-22

摘要

该研究以黄焖鸡为研究对象,以有氧托盘包装为对照,以菌落总数、硫代巴比妥酸反应物(TBARS)值、总挥发性盐基氮含量、pH值和感官评价为评价指标,研究N2与CO2不同比例的气调包装参数(100%N2+0%CO2、80%N2+20%CO2、50%N2+50%CO2、20%N2+80%CO2、 0%N2+100%CO2)下的包装方式对黄焖鸡的保鲜效果。结果表明,20%~100% CO2气调包装显著降低了产品贮藏过程中的pH值、抑制了微生物的生长速率,但是50%~100% CO2气体比例容易造成包装塌陷,而且100%CO2使产品产生酸味,降低了产品的感官品质。结合感官评定,优选出了100%N2+0%CO2和80%N2+20%CO2这2种包装参数。该2种包装参数下,黄焖鸡产品在冷藏条件下(0~4 ℃)的货架期能达到28 d,并维持了较好的品质特性和感官特性。

本文引用格式

梁荣蓉 , 刘璐 , 翟朝宇 , 张明月 , 李雪 , 张一敏 , 罗欣 . 黄焖鸡气调包装保鲜技术[J]. 食品与发酵工业, 2018 , 44(12) : 188 -193 . DOI: 10.13995/j.cnki.11-1802/ts.016807

Abstract

In order to investigate the effect of modified atmosphere package on the preservation of braised chicken, the different package with different ratio of N2 and CO2 (100%N2+0%CO2, 80%N2+20%CO2, 50%N2+50%CO2, 20%N2+80%CO2, 0%N2+100%CO2) was studied with the overwrap package as control. The total viable counts (TVC), total volatile basic nitrogen (TVBN) and pH values was tested and sensory evaluation was carried out during storage. The results showed that the pH in the packages with 20%-100% CO2 had been decreased (p<0.05) during storage and the growth of the bacteria was inhibited (p<0.05). But the package would collapse with 50%-100% CO2. And the sour flavor appeared with the package under 100%CO2. Sensory evaluation showed that 80%-100% CO2 in the package would decrease the sensory quality. Based on the analysis, the package of 100%N2+0%CO2 and 80%N2+20%CO2 were found to be good methods which could prolong the shelf life to at least 28 days with the products still having good flavor and quality. This founding could help the braised chicken to be a ready-to-eat poultry product which could be sold commercially.

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