不同气体比例气调包装对冷藏微波辣子鸡丁品质的影响

为研究不同气体比例气调包装对冷藏微波辣子鸡丁品质的影响,采用5组不同气体配比(A组:100%N_2;B组:10%O_2+90%N_2;C组:20%O_2+80%N_2;D组:20%O_2+40%N_2+40%CO_2;E组:20%O_2+80%CO_2)对微波辣子鸡丁制品进行包装,并在4℃冷藏条件下贮藏30 d,测定冷藏过程中微波辣子鸡丁的过氧化值(peroxide value,POV)、硫代巴比妥酸(thiobarbituric acid,TBA)值、水分质量分数、菌落总数、p H值、巯基含量、挥发性风味物质含量的变化。结果表明:POV、TBA值、菌落总数随贮藏时间延长呈上升趋势,巯基含量明显下降。O2体积分数越高,微波辣子鸡丁的脂肪氧化、蛋白氧化和微生物生长繁殖速率越快,充入CO_2能够有效抑制造成食品腐败变质微生物的生长繁殖,降低脂肪氧化速率;且气体比例和冷藏时间对微波辣子鸡丁挥发性风味物质的种类和含量影响较大。

Effect of Different Modified Atmospheric Conditions on Physicochemical Properties and Volatile Flavor Compounds of Microwaved Spicy Diced Chicken during Refrigerated Storage

To investigate the effects of different modified atmosphere packaging (MAP) conditions on the quality of microwaved spicy diced chicken (MSDC) during cold storage, MSDC was packaged with different gas proportions: A: 100% N2, B: 10% O2 + 90% N2, C: 20% O2 + 80% N2, D: 20% O2 + 40% N2 + 40% CO2; E: 20% O2 + 80% CO2. All samples were stored at 4 ℃ for 30 days. Changes in peroxide value (POV), thiobarbituric acid (TBA) value, total microbial count (TMC), pH, sulphur content, and the contents of major volatile compounds were determined during the storage period. The results showed that POV, TBA value and TMC increased significantly and sulphur content decreased markedly during storage. High O2 levels negatively affected fat oxidation and the growth of microorganisms. Carbon dioxide could inhibit the growth of microorganisms and decrease fat, protein oxidation. In addition, different MAP conditions and different storage durations had significant impacts on the types and contents of major volatile compounds.