食品鲜度保持卡对冰温贮藏鸡胸肉品质特性的影响

为了延长鸡胸肉的保质期,本文研究了浸泡生姜精油后的食品鲜度保持卡对鸡胸肉在冰温贮藏期间色泽、pH、保水性、TVB-N值、TBARS值、菌落总数、电导率以及流变学特性的影响。结果表明:相对于单独冰温贮藏,放入食品鲜度保持卡能不同程度降低鸡胸肉的pH、菌落总数、TVB-N值以及电导率,有效地维持鸡胸肉的保水性,控制脂质氧化程度;流变学结果表明,放入食品鲜度保持卡后,能有效地维持鸡胸肉的凝胶特性,最终使鸡胸肉的保质期延长了3~9 d。其中放入4、6片食品鲜度保持卡对鸡胸肉的保鲜效果显著高于放入2片食品鲜度保持卡的处理(P<0.05)。另外在贮藏期间放入4、6片食品鲜度保持卡对鸡胸肉的滴水损失率、TVB-N值和电导率的影响仅在第24 d时出现显著性差异(P<0.05),其他指标均无显著差异(P>0.05)。最终结合经济因素等各方面综合考虑,在冰温贮藏期间,放入4片食品鲜度保持卡后能较好地维持鸡胸肉的品质,使鸡胸肉的保质期延长了9 d。

Influence of Food Antistaling Agents on Quality of Fresh Chicken Breast during Controlled Freezing-point Storage

To prolong the shelf-life of chicken breast,this study investigated the effect of the food antistaling agents soaked with ginger essential oil on the color,pH,WHC,TVB-N value,TBARS value,microbiological,electrical conductivity and dynamic rheological of chicken breast during controlled freezing-point storage(CFPS). The results showed that food antistaling agents could decrease pH,total viable counts,total volatile basic nitrogen(TVB-N),electrical conductivity significantly(P<0.05)compared with CFPS alone. As well the WHC and color were maintained and the lipid oxidation was inhibited. Dynamic rheological analysis showed that the treatment with food antistaling agents could maintain the gel properties of chicken breast meat,and prolong the shelf-life of chicken breast by 3~9 d. The preservative effect of treatment with 4 and 6 sheets food antistaling agents(P4,P6)was significantly higher than the ones treated with 2 sheets food antistaling agents(P2)(P<0.05). Moreover,the drip loss,TVB-N value and electrical conductivity of chicken breast meat showed significant differences only on the 24th day between P4 and P6(P<0.05). There were no significant differences in other indictors between P4 and P6(P>0.05).In conclusion,combined with economic factors and other comprehensive considerations,P4 could maintain the better quality during controlled freezing-point storage and the shelf-life of chicken breast can be prolonged by 9 d.