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。
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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