鸡肉冰点调节剂的筛选及其贮藏期间品质变化

以新鲜鸡胸肉为原料,冰点为指标,采用响应面法对冰点调节剂的配比进行优化,并对冰鲜鸡肉贮藏期间品质变化进行研究。结果表明,筛选出冰点调节剂的最佳配方为:NaCl 5.48%、海藻糖3.12%、VC2.06%、山梨醇2.06%,在此条件下,预测鸡肉冰点为-2.4℃;在贮藏温度-2.4℃条件下,随着贮藏时间的延长,添加冰点调节剂的处理组在硬度、弹性、黏附性、咀嚼性和恢复性方面显著优于未添加冰点调节剂的对照组(P<0.05),且处理组有较高L*和a*、较低b*,保持了较好肉的色泽;贮藏期间处理组的挥发性盐基氮(total volatile basic nitrogen,TVB-N)上升值均低于对照组,其货架期可延长至24 d;扫描电镜(scanning electron micrograph,SEM)分析贮藏24 d鸡肉的微观结构表明,处理组的肉组织结构优于对照组,其肌原纤维结构未出现断裂、排列整齐且紧密。

Screening of Chicken Freezing Point Regulator and Quality Changes during Storage

Using fresh chicken breast as raw material and freezing point as the index,the response surface method was used to optimize the ratio of freezing point regulator,and the quality change of chilled chicken during storage was studied.The results showed that the best formula for screening the freezing point regulator was NaCl of 5.48%,trehalose of 3.12%,VC of 2.06%,sorbitol of 2.06%.Under this condition,the freezing point of chicken was predicted to be-2.4℃.At the storage temperature of-2.4℃,with the extension of storage time,the hardness,elasticity,adhesiveness,chewiness and restorability of the treatment group with freezing point regulator were significantly better than those of the control group without freezing point regulator(P<0.05).And the treatment group had higher L*and a*,lower b*,maintaining a good color of meat.The increase of total volatile basic nitrogen(TVB-N)in the treatment group was lower than that in the control group during storage,and the shelf life could be extended to 24 days.Microstructure analysis of chilled chicken at storage of 24 d by scanning electron microscopy(SEM)showed that the treatment group had better meat structure than the control group,and its myofibril structure did not break,arranged neatly and tightly.