中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 不同气体组分气调包装对冷鲜鸡肉贮藏品质的影响 肉类研究 2018 (8) 51-56
Position: Home > Articles > Effects of Modified Atmosphere Packaging with Different Gas Compositions on Storage Quality of Chilled Chicken MEAT RESEARCH 2018 (8) 51-56

不同气体组分气调包装对冷鲜鸡肉贮藏品质的影响

关键词：
冷鲜鸡肉;气体组分;气调包装;贮藏;品质
摘  要：
以宰杀12 h内的新鲜鸡肉为供试样品,采用5%O_2+40%CO_2+55%N_2(处理组1)、10%O_2+40%CO_2+50%N_2(处理组2)、40%CO_2+60%N_2(处理组3)3种不同组分气体进行气调包装,以托盘包装为对照组,通过测定鸡肉贮藏过程中包装内的O_2含量、CO_2含量、样品的挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、红度值(a*)、菌落总数、pH值、硫代巴比妥酸反应物(thiobarbituric acid reactive substance,TBARs)值等指标的变化,分析3种不同气体组分气调包装对0~4℃条件下贮藏14 d鸡肉品质的影响。结果表明:处理组1、3可显著延缓冷鲜鸡肉贮藏过程中pH值、TVB-N含量、菌落总数的增加(P<0.05);处理组1、2均可显著延缓冷鲜鸡肉贮藏过程中TBARs值的增加(P<0.05),且处理组1效果更好;处理组1、2均可显著抑制冷鲜鸡肉贮藏过程中a*的下降;总体来讲,保鲜效果最好的为处理组1(5%O_2+40%CO_2+55%N_2)。
译  名：
Effects of Modified Atmosphere Packaging with Different Gas Compositions on Storage Quality of Chilled Chicken
作  者：
YAO Yao;BI Xiaotong;XIONG Fengjiao;LIANG Zhouqun;LIANG Liya;YAN Shijie;College of Food Science and Biological Engineering, Tianjin Agricultural University;Tianjin Engineering and Technology Research Center of Agricultural Products Processing;
单  位：
YAO Yao%BI Xiaotong%XIONG Fengjiao%LIANG Zhouqun%LIANG Liya%YAN Shijie%College of Food Science and Biological Engineering, Tianjin Agricultural University%Tianjin Engineering and Technology Research Center of Agricultural Products Processing
关键词：
chilled chicken;;gas composition;;modified atmosphere packaging;;storage;;quality
摘  要：
Chicken meat from carcasses within 12 h postmortem was packaged in three different modified atmospheres, 5%O_2 + 40% CO_2 + 55% N_2(treatment 1), 10% O_2 + 40% CO_2 + 50% N_2(treatment 2), and 40% CO_2 + 60% N_2(treatment 3), or in trays(control). In order to evaluate the effect of different modified atmosphere gas compositions on chicken quality during storage at 0–4 ℃? for 14 days, changes in O_2 and CO_2 concentration in the package, total volatile base nitrogen(TVB-N), redness value(a*), aerobic plate count, pH, and thiobarbituric acid reactive substance(TBARs) value were monitored. The results showed that treatments 1 and 3 significantly delayed the increase of pH value, TVB-N value and total bacterial count during the chilled storage of chicken(P < 0.05), while treatments 1 and 2 significantly delayed the increase of TBARs(P < 0.05) with treatment 1 being more effective. Moreover, treatments 1 and 2 significantly inhibited the decrease of a*. In general, treatment 1 was considered to have the best preservation effect.

相似文章

导出引用
计量
文章访问数: 13
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46