不同二氧化碳比例气调对冷鲜鸡肉中荧光假单胞菌的抑制作用

为研究不同体积分数二氧化碳气调包装对冷鲜鸡保鲜效果的影响,以辐照灭菌后接种荧光假单胞菌为 103 CFU/g左右的冷鲜鸡胸肉为原料,设置各组气调比例：M1组（V（CO2）∶V（N2）＝0∶100）、M2组（V（CO2）∶ V（N2）＝20∶80）、M3组（V（CO2）∶V（N2）＝40∶60）、M4组（V（CO2）∶V（N2）＝60∶40）,以托盘包装作 为对照,在（4±1）℃贮藏条件下测定气调包装盒的凹陷程度、荧光假单胞菌总数、pH值、挥发性盐基氮和腐胺 含量的变化。结果表明：荧光假单胞菌总数、挥发性盐基氮和腐胺含量随着贮藏时间延长而上升,随二氧化碳体积 分数的升高而下降;凹陷程度随着贮藏时间的延长及二氧化碳体积分数的升高而升高,即M4组气调包装盒的凹陷 程度显著高于其他3 组（P＜0.05）,影响产品的外观。M2组的气调包装盒的凹陷程度和腐胺含量与M3组无显著性 差异（P＞0.05）,在贮藏9～12 d之间,挥发性盐基氮含量也与M3组无显著差异（P＞0.05）,能达到同样的保鲜 效果。此外,同体积的二氧化碳的成本高于氮气。整体来看,在（4±1）℃贮藏条件下,20%～40%体积分数的二 氧化碳气调包装能抑制冷鲜鸡胸肉中荧光假单胞菌的生长繁殖。     

烧鸡的防腐与保鲜

实验以烧鸡鸡肉为原材料,对烧鸡的防腐保鲜进行初步研究。根据培养条件培养鸡肉细菌来做抑菌试验,通过对不同防腐保鲜液的抑菌实验,筛选出最佳保鲜液;再结合真空包装和微波杀菌的保鲜方法,进行贮藏。结果表明:最佳复合保鲜剂配方为Nisin浓度0.05,溶菌酶浓度0.05,双乙酸钠浓度1的保鲜液。将烧鸡鸡肉浸泡于此保鲜液中60s,再进行真空包装和微波杀菌,在36℃条件下,至少可保藏11d,其微生物、感官指标均在国标允许范围内,可以有效延长鸡肉的保质期。     

北京市城镇居民品牌鸡蛋消费的影响因素分析

在消费需求理论和消费行为理论的基础上,应用统计分析和计量分析方法,实证分析了影响北京市城镇居民品牌鸡蛋消费的主要因素。研究结果表明,居民品牌鸡蛋的消费量受到鸡蛋自身价格、收入、年龄、地域等因素的影响。     

A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation

BACKGROUND: Skin‐on bone‐in chicken drumsticks were processed with isoelectric solubilization/precipitation to recover muscle proteins. The drumsticks were used as a model for dark chicken meat processing by‐products. The main objective of this study was conversion of dark chicken meat processing by‐products to restructured functional food product. An attempt was made to develop functional food product that would resemble respective product made from boneless skinless chicken breast meat. A three‐prong strategy to address diet‐driven cardiovascular disease (CVD)with a functional food was used in this study. The strategy included addition of three ingredients with well‐documented cardiovascular benefits: (i) ω‐3 polyunsaturated fatty acid‐rich oil (flaxseed‐algae, 9:1); (ii) soluble fiber; and (iii) salt substitute. Titanium dioxide, potato starch, polyphosphate, and transglutaminase were also added. The batters were formulated and cooked resulting in heat‐set gels. RESULTS: Color (L*a*b*), texture (torsion test, Kramer shear test, and texture profile analysis), thermal denaturation (differential scanning calorimetry), and gelation (dynamic rheology) of chicken drumstick gels and chicken breast gels were determined and compared. Chicken drumstick gels generally had comparable color and texture properties to the gels made from chicken breast meat. The endothermic transition (thermal denaturation) of myosin was more pronounced and gelation properties were better for the drumstick gels. CONCLUSION: This study demonstrated a feasibility to develop functional food made of muscle proteins recovered with isoelectric solubilization/precipitation from low‐value dark chicken meat processing by‐products. The functional food developed in this study was enriched with CVD‐beneficial nutrients and had comparable instrumental quality attributes to respective products made of chicken breast meat. Although the results of this study point towards the potential for a novel, marketable functional food product, sensory tests and storage stability study are recommended. Copyright © 2012 Society of Chemical Industry     

绿色食品烧鸡加工及其感官评价研究

对绿色食品烧鸡加工工艺进行了研究,并采用模糊数学法对绿色食品烧鸡感官质量进行综合评定,结果表明,该绿色食品烧鸡感官评定的级别为较好,模糊数学法适用于其感官评价。     

水煮中心温度对鸡胸肉食用品质的影响

以鸡胸肉为原料,研究水煮中心温度对鸡胸肉感官品质、蒸煮损失、剪切力、肉色等食用指标的影响,为鸡肉在加工时选择合适的煮制温度提供参考。结果表明:水煮中心温度为90℃时,鸡胸肉的感官品质最佳;在70～90℃时蒸煮损失显著增加,持水性下降速率较快;80℃是鸡胸肉剪切力值改变的关键温度点;70,90℃是鸡胸肉肉色改变的关键温度点。     

Antioxidant effect of turmeric powder,nitrite and ascorbic acid on stored chicken mince

This investigation was carried out to evaluate the antioxidant effect of turmeric (turmeric 1000 ppm, turmeric 5000 ppm), nitrite (nitrite 200 ppm) and ascorbic acid (ascorbic acid 500 ppm) on raw minced chicken stored at 4 ± 1 °C. Physicochemical properties [pH, water activity, cooking loss, thiobarbituric acid (TBA) value, peroxide value (PV), free fatty acid (FFA)] were evaluated on 0, 2, 4 and 6th day of storage. Highly significant differences (P < 0.01) in pH, TBA value, PV and FFA value were noticed between treatments and between storage periods. TBA values were observed to be lowest for nitrite 200 ppm and then turmeric 5000 ppm, and there was no significant difference between nitrite 200 ppm and turmeric 5000 ppm, and both were superior to ascorbic acid 500 ppm and turmeric 1000 ppm. Among different treatments, PV was found to be lowest in turmeric 5000 ppm and highest in nitrite 200 ppm. FFA value was found to be lowest in turmeric 5000 ppm and highest in ascorbic acid 500 ppm among all treated samples. It can be concluded that turmeric has potential to replace synthetic antioxidants presently used in meat processing with many added advantages.     

鸡肉味风味基料中蛋白黑素的初步分析

利用鸡骨架酶解液为原料,通过美拉德反应制备鸡肉味风味基料。通过大小排阻高压液相色谱对鸡肉味风味基料中的蛋白黑素进行分子质量(Mw)分析,发现其大小约为11561.1D;对使用0.2mol/L和0.5mol/L NaCl溶液洗脱出的蛋白黑素进行傅里叶变换红外光谱分析,鉴定出部分C－H、C＝O以及C－N等吸收峰,说明蛋白黑素是一类复杂的有机化合物,可能由氨基酸复合物聚合、交联和美拉德反应的早期阶段的糖降解产物形成的,具体结构仍需深入研究。     

鸡骨汤膏调味配方研究与优化

文章将加工下脚料鸡骨制成鸡骨汤膏,对其调味配方进行了研究与优化,并对鸡骨汤膏溶解性能及稳定性进行了测定,保证了产品质量。试验以鸡骨汤中钙、磷、蛋白质、游离氨基酸含量以及感官评分作为评价指标,采用正交试验设计法得到鸡骨汤膏的优化配方为:食盐0.3%、葱粉0.1%、姜粉1.0%、鸡精0.3%;选择的稳定剂为1%的β-糊精。以此配方制备的鸡骨汤膏产品咸味适中,具有浓郁的鸡骨汤香气,口感细腻。     

超高压处理对熟制鸡肉微观结构的影响

为进一步研究超高压处理对于熟制鸡肉品质的影响,观察熟制鸡肉在不同超高压条件下的微观结构变化。结果表明,随着压力的升高,肌纤维之间的空隙逐渐减少,肌内膜逐渐消失,整体结构趋于紧密。超高压作用导致鸡肉肌纤维直径和汁液流失率显著增大。肌原纤维在400 MPa压力以上时发生明显的小片化和凝胶化现象。超高压处理后熟制鸡肉的微观结构可以揭示样品的汁液流失、质构特性和食用品质的变化。