| 真空沟帮子烧鸡贮藏中脂肪氧化及感官品质的变化 |
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| 引用本文： | 贾娜,王乐田,戴琳,宋立,邓亚敏,董丽,刘登勇.真空沟帮子烧鸡贮藏中脂肪氧化及感官品质的变化[J].肉类研究,2014(9):13-16. |
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| 作者姓名： | 贾娜 王乐田 戴琳 宋立 邓亚敏 董丽 刘登勇 |
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| 作者单位： | 渤海大学食品科学研究院，辽宁省食品安全重点实验室，辽宁 锦州 121013 |
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| 基金项目： | 国家自然科学基金青年科学基金项目 |
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| 摘 要： | 研究2种品牌真空包装市售沟帮子烧鸡在贮藏中脂肪氧化和感官品质的变化。测定了烧鸡在室温贮藏过程中的硫代巴比妥酸反应值、过氧化物值、pH值的变化情况,并对烧鸡进行感官评定。结果表明:随着贮藏时间的增加,烧鸡的硫代巴比妥酸反应值、过氧化物值呈现上升趋势,pH值则呈现先下降后上升的趋势,感官品质保持较好。真空包装沟帮子烧鸡在常温贮藏条件下,其品质至多可保持15个月,逾期则不利于食用。
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| 关 键 词： | 沟帮子烧鸡 脂肪氧化 感官指标 |
Changes in Lipid Oxidation and Sensory Quality in Vacuum-Packaged Goubangzi Roast Chicken during Shelf-Life |
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| JIA Na,WANG Le-tian,DAI Lin,SONG Li,DENG Ya-min,DONG Li,LIU Deng-yong.Changes in Lipid Oxidation and Sensory Quality in Vacuum-Packaged Goubangzi Roast Chicken during Shelf-Life[J].Meat Research,2014(9):13-16. |
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| Authors: | JIA Na WANG Le-tian DAI Lin SONG Li DENG Ya-min DONG Li LIU Deng-yong |
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| Affiliation: | (Food Safety Key Laboratory of Liaoning, Institute of Food Science Research, Bohai University, Jinzhou 121013, China) |
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| Abstract: | The changes in lipid oxidation and sensory quality of two brands of vacuum-packaged Goubangzi roast chicken which had been produced six months before were studied during the remaining 12 months of the shelf life （claimed to be 18 months） at ambient temperature. The thiobarbituric acid-reactive substances （TBARs） value, peroxide value （POV）, pH and sensory evaluation were determined during the storage period The results showed that the TBARs and POV values increased with increasing storage time, while the pH first declined and then increased. The sensory evaluation was not significantly affected. At room temperature, the quality of Goubangzi roast chicken could be maintained for up to 15 months, otherwise the product became unsuitable for consumption. |
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| Keywords: | Goubangzi roast chicken lipid oxidation sensory quality indicators |
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