与微波杀菌、巴氏杀菌对比,研究微波巴氏联用杀菌对麻辣鸡块贮藏过程中品质的影响。以水分含量、菌落总数、pH值、非蛋白氮(non-protein nitrogen, NPN)含量、挥发性盐基氮(total volatile basic nitrogen, TVB-N)含量、感官评价等为指标,分析3种杀菌技术对麻辣鸡块品质的影响。3种杀菌技术均能延缓麻辣鸡块品质的下降,但微波杀菌会造成水分大量散失,降低鸡肉口感;巴氏杀菌的杀菌效果欠佳;微波巴氏联用杀菌能有效抑制pH值、NPN含量、TVB-N含量的上升,硬度、剪切力的下降,且在第20天维持菌落总数低于4.6 lg CFU/g,保持60%的水分含量,获得较高感官评分。微波巴氏联用杀菌技术可弥补2种单一技术的不足,在保证杀菌效果,延长保质期的同时更好地维持鸡肉的口感。
This study aimed to reveal the effects of microwaving combined with pasteurization on the quality of spicy chicken nuggets during storage by comparing against samples that were treated by microwaving and pasteurization alone. The moisture content, total number of colonies, pH value, non-protein nitrogen (NPN) content, TVB-N, and sensory quality etc. of the nuggets were measured. The results showed that all the three sterilization technologies could delay quality decline of spicy chicken nuggets, but microwaving caused large amount of moisture lost and the taste was also affected. Besides, pasteurization alone had poor sterilization effect. In comparison, microwaving with pasteurization could effectively inhibit increases in pH value, NPN content, TVB-N content, and inhibited decreases in hardness and shear force. Moreover, combined technology could also keep the total number of colonies below 4.6 lgCFU/g, maintain 60% moisture of the nuggets, and obtain higher sensory score on the 20th day of storage. In conclusion, microwaving and pasteurization together can better maintain the taste of chicken as well as ensuring sterilization effects and extending the shelf life.
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