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当前位置: 首页 > 文章 > 辐照综合保鲜对冷鲜鸡货架期的影响 核农学报 2017 (9) 1746-1752
Position: Home > Articles > Effect of Synthetic Preservation of Irradiation on the Shelf Life of Cold Fresh Chicken Journal of Nuclear Agricultural Sciences 2017 (9) 1746-1752

辐照综合保鲜对冷鲜鸡货架期的影响

作  者：
曹宏;蒋云升;赖宏刚;刘溪;易敏;马俊;翟建青;肖欢;陈秀兰
单  位：
江苏里下河地区农业科学研究所;扬州大学旅游烹饪学院
关键词：
冷鲜鸡;辐照综合处理;菌相;品质分析;货架期
摘  要：
为延长冷鲜鸡的货架期,以淋洗、快速降温的真空包装冷鲜鸡为材料,利用300 mg·L~(-1)茶多酚+200 mg·L~(-1)D-异抗坏血酸钠复合液浸泡和2.5 kGy剂量γ射线辐照进行综合处理,研究了辐照综合保鲜技术对冷鲜鸡细菌总数和菌相、理化指标、质构等指标的影响。结果表明,辐照使冷鲜鸡的起始菌数量降低,保鲜期从小于14 d延长至28 d。试验组在保鲜期末假单胞菌和肠杆菌构成优势菌,细菌数由3.26 lg(CFU·g-1)增至5.57 lg(CFU·g-1),过氧化值由3.6 meq·kg-1增至7.8 meq·kg-1,TVB-N值由8.24 mg·100g-1增至14.3 mg·100g-1,质构、色度的变化仍符合国家食品安全标准规定,辐照综合保鲜有效延长了冷鲜鸡货架期。本研究结果为冷鲜鸡拓展市场提供了一定的技术支持。
译  名：
Effect of Synthetic Preservation of Irradiation on the Shelf Life of Cold Fresh Chicken
作  者：
CAO Hong;JIANG Yunsheng;LAI Honggang;LIU Xi;YI Min;MA Jun;ZHAI Jianqing;XIAO Huan;CHEN Xiulan;Jiangsu Lixiahe Area Agriculturural Research Institute;Yangzhou University Tour and Culinary Art Academy;
关键词：
cold fresh chicken;;comprehensive treatment of irradiation;;microflora;;quality analysis;;shelf life
摘  要：
To extend the shelf life,the cold fresh chicken were processed by comprehensive preserving technology using 300 mg·L~(-1)polyphenols + 200 mg·L~(-1) D-sodium erythorbate complex liquid immersing plus 2. 5 kGy dose of γ-ray irradiation. The effects on total viable bacteria counts,bacteria phase,physical and chemical indexes,texture of the cold fresh chicken were investigated. Results showed that the number of the initial contamination bacteria of the cold fresh chicken was decreased after experimental treatment. The shelf life was prolonged from less than 14 days to 28 days. At the end of the shelf life,the total viable bacteria counts increased from 3. 26 lg( CFU·g-1) to 5. 57 lg( CFU·g-1),with pseudomonas and enterobacteria constituting of the dominant bacteria. The peroxide value was increased from 3. 6 meq·kg-1 to 7. 8 meq·kg-1 and the TVB-N value was increased from 8. 24 mg·100 g-1 to 14. 3mg·100 g-1,as well as the texture and chrominance still met the national food safety standards. As a result,the comprehensive preserving technology could effectively extend the shelf life of the cold fresh chicken,which provides a technical support for the market expansion of cold fresh chicken.

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