该文探索微波间歇处理在保持麻辣鸡块初始品质与延长保质期之间的平衡能力。采用不同间歇次数的微波处理(0次:微波连续处理60 s;1次:微波两次处理各30 s,并间隔20 min;2次:微波3次处理各20 s,并2次间隔各15 min),对麻辣鸡块进行菌落总数、水分含量、质构、非蛋白氮(nonprotein nitrogen, NPN)、pH、硫代巴比妥酸(thiobarbituric acid, TBA)、挥发性盐基氮(total volatile basic nitrogen, TVB-N)、感官的测定,研究麻辣鸡块品质的变化。在总微波处理时间相同(60 s)、微波频率2 450 MHz下,微波间歇次数越多,麻辣鸡块初始品质越好,但相应的杀菌效果越差、保质期缩短。与微波间歇0次和2次相比,间歇1次能更好地保持鸡肉水分含量、质构特性,有效抑制NPN含量、pH值、TBA值、菌落总数的上升,维持贮藏期前24 d感官品质最好。在4 ℃环境下,微波间歇1次可在延长保质期的同时更好地维持麻辣鸡块的初始品质。
This study explored the effects of microwave intermittent treatment on the initial quality and shelf-life of spicy chicken nuggets. The nuggets were microwaved with different intermittent times (0 time: 60 s-on, 1 time: 30 s-on/20 min-off/30 s-on, 2 times: 20 s-on/15 min-off/20 s-on/15 min-off/20 s-on), and quality changes in the nuggets were determined by measuring total number of colony, moisture content, texture, nonprotein nitrogen (NPN), pH, thiobarbituric acid (TBA), TVB-N and sensory quality. The results showed that when microwaved for 60 s at 2 450 MHz, more intermittent times gave the spicy chicken nuggets better initial quality, however, the sterilization effect was worse and therefore had shorter shelf life. Compared against continuous microwaving and microwaving with twice intermittent, microwaved with one intermittent could better maintain the moisture content and texture characteristics of the nuggets and effectively inhibited increases in NPN content, pH value, TBA value, and total number of colony. Additionally, the sensory quality was the best during the first 24 d of shelf life. In conclusion, microwaving with one intermittent can better maintain the initial quality and prolong the shelf life of spicy chicken nuggets at 4 ℃.
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