冬凌草甲素/壳聚糖复合膜对冰鲜鸡胸肉的保鲜效果

制备了冬凌草甲素/壳聚糖(OR-CS)复合膜,考察了其对冰鲜鸡胸肉的保鲜效果。将复合膜覆盖于鸡胸肉表面,复合膜外再包被一层保鲜膜,4℃贮藏,检测贮藏过程中鸡胸肉的pH、色度、保水性、挥发性盐基氮(TVB-N值)、菌落总数、感官质量的变化。试验结果表明,通过OR-CS复合膜处理的冰鲜鸡胸肉能显著延缓贮藏期间的pH值、菌落总数、TVB-N含量和汁液损失率的上升。OR-CS复合膜包装组使冰鲜鸡胸肉的货架期由4 d(对照组)延长至9 d;此外,通过色差测定和感官评定,OR-CS包装组可以更好地保持冰鲜鸡胸肉的品质和色泽,在贮藏期间能有效延缓肉表面亮度的减弱,显著改善了肉的颜色、气味、黏度和弹性。

Preservation effects of oridonin/chitosan composite film on chilled chicken breast meat

Oridonin/chitosan(OR-CS)composite film was prepared and its preservation effect on chilled chicken breast meat was also investigated.The composite film was covered on the surface of the chilled chicken breast meat,and then covered with a layer of fresh-keeping film,which was stored at 4℃.The changes of pH,color,pressure loss,TVB-N,total number of colonies and sensory evaluation of the chilled chicken breast meat during storage were tracked and detected.The results showed that OR-CS composite membrane treatment could significantly reduce the increase of pH value,total bacterial count,TVB-N content and juice loss rate of chilled chicken breast during storage.The shelf life of chilled chicken breast meat was prolonged from 4 days(control group)to 9 days by OR-CS composite film packaging group.In addition,through color difference measurement and sensory evaluation,OR-CS packaging group could better maintain the quality and color of chilled chicken breast meat.During storage,it effectively delayed the decline of meat surface brightness and significantly improved meat quality color,smell,viscosity and flexibility.This experiment provided the basis for the application of OR-CS composite film in the preservation of chilled chicken breast meat.