| 冰鲜鸡肉品质及其货架期的研究进展与展望 |
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| 引用本文： | 刘雪,刘娇,周鹏,李文康,张小栓,傅泽田.冰鲜鸡肉品质及其货架期的研究进展与展望[J].现代食品科技,2017,33(3):328-340. |
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| 作者姓名： | 刘雪 刘娇 周鹏 李文康 张小栓 傅泽田 |
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| 作者单位： | （1.中国农业大学信息与电气工程学院，北京 100083）
（2.中国农业大学食品质量与安全北京实验室，北京 100083）,（1.中国农业大学信息与电气工程学院，北京 100083）,（1.中国农业大学信息与电气工程学院，北京 100083）,（1.中国农业大学信息与电气工程学院，北京 100083）,（1.中国农业大学信息与电气工程学院，北京 100083）
（2.中国农业大学食品质量与安全北京实验室，北京 100083）,（1.中国农业大学信息与电气工程学院，北京 100083）
（2.中国农业大学食品质量与安全北京实验室，北京 100083） |
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| 基金项目： | 现代农业产业技术体系北京市家禽创新团队项目（京农发[2015]62号） |
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| 摘 要： | 相对于热鲜鸡肉和冷冻鸡肉,冰鲜鸡肉在口感、风味、新鲜度以及营养等方面具有很大优势,具有很好的市场发展前景。但冰鲜鸡肉的品质在生产加工和流通过程中容易发生腐败变质。随着消费者食品安全意识的日益提高,冰鲜鸡肉的品质及其货架期受到越来越多的关注。本文总结了冰鲜鸡肉的品质表征指标;阐述了微生物因素、物理因素以及化学因素对冰鲜鸡肉品质的影响;比较了化学、超高压和辐照等6种保鲜技术对冰鲜鸡肉保鲜的效果及特点;结合食品货架期预测模型,梳理了已有预测冰鲜鸡肉货架期的相关研究;最后分析了冰鲜鸡肉品质及其货架期的研究现状,并对其未来的研究趋势进行了展望,指出随着研究技术、手段和保鲜技术的不断发展,冰鲜鸡肉货架期的研究也将不断向实用和智能化的方向发展。
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| 关 键 词： | 冰鲜鸡肉 品质 货架期 研究进展 |
| 收稿时间： | 2016/3/7 0:00:00 |
Progress and Prospects of Studies of Chilled Chicken Meat Quality and Shelf Life |
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| LIU Xue,LIU Jiao,ZHOU Peng,LI Wen-kang,ZHANG Xiao-shuan and FU Ze-tian.Progress and Prospects of Studies of Chilled Chicken Meat Quality and Shelf Life[J].Modern Food Science & Technology,2017,33(3):328-340. |
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| Authors: | LIU Xue LIU Jiao ZHOU Peng LI Wen-kang ZHANG Xiao-shuan and FU Ze-tian |
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| Affiliation: | (1.College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China)
(2.Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China),(1.College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China),(1.College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China),(1.College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China),(1.College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China)
(2.Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China) and (1.College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China)
(2.Beijing Laboratory of Food Quality and Safety, China Agricultural University, Beijing 100083, China) |
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| Abstract: | Compared with fresh and frozen chicken meats, chilled chicken meat has better taste, flavor, and freshness, and thus a large potential market. However, chilled chicken meat is easily spoiled during production, processing, and distribution. With increasing awareness of food quality and safety, consumers are paying increased attention to the quality and shelf life of chilled chicken meat. Here, quality indicators of chilled chicken meat are summarized. The effects of microbial, physical, and chemical factors on the quality of chilled chicken meat are described. The effects and characteristics of chemical treatment, ultra-high pressure treatment, irradiation treatment, and three other types of fresh-keeping techniques on the preservation of chilled chicken meat were compared. In combination with the predictive model of food shelf life, related studies examining the shelf life of chilled chicken meat are reviewed. Finally, the present status and outlook regarding future trends of studies evaluating the quality and shelf life of chilled chicken meat are discussed. Our results suggest that with the continuous development of research techniques, methods, and preservation technology, studies of the shelf life of chilled chicken meat will continue to improve. |
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| Keywords: | chilled chicken meat quality shelf life research development |
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