不同冰温贮藏对鸡胸肉品质变化的影响

白艳红; 牛苑文; 吴月; 赵电波; 栗俊广; 张华; 张相生; 寇文武

doi:10.3969/j.issn.2096-1553.2016.1.004

CN 41-1437/TS ISSN 2096-1553

不同冰温贮藏对鸡胸肉品质变化的影响

白艳红 , 牛苑文 , 吴月 , 赵电波 , 栗俊广 , 张华 , 张相生 , 寇文武

白艳红, 牛苑文, 吴月, 等. 不同冰温贮藏对鸡胸肉品质变化的影响[J]. 轻工学报, 2016, 31(1): 17-22,28. doi: 10.3969/j.issn.2096-1553.2016.1.004

引用本文: 白艳红, 牛苑文, 吴月, 等. 不同冰温贮藏对鸡胸肉品质变化的影响[J]. 轻工学报, 2016, 31(1): 17-22,28. doi: 10.3969/j.issn.2096-1553.2016.1.004

BAI Yan-hong, NIU Yuan-wen, WU Yue, et al. Effects of quality variations of chicken breast during different ice temperature storage[J]. Journal of Light Industry, 2016, 31(1): 17-22,28. doi: 10.3969/j.issn.2096-1553.2016.1.004

Citation: BAI Yan-hong, NIU Yuan-wen, WU Yue, et al. Effects of quality variations of chicken breast during different ice temperature storage[J]. Journal of Light Industry, 2016, 31(1): 17-22,28. doi: 10.3969/j.issn.2096-1553.2016.1.004

不同冰温贮藏对鸡胸肉品质变化的影响

郑州轻工业学院食品与生物工程学院, 河南郑州 450001;
河南省食品生产与安全协同创新中心, 河南郑州 450001;
河南大用实业有限公司, 河南鹤壁 456750
基金项目: 2014年河南省扶持企业自主创新资金项目
“十二五”图家科技支撑计划项目(2014BAD04B07—02)
中图分类号: TS251.5⁺5

Effects of quality variations of chicken breast during different ice temperature storage

College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, China;
He'nan Doyoo Group, Hebi 456750, China
Received Date: 2015-06-01
Available Online: 2016-01-15
CLC number: TS251.5⁺5

摘要: 以4 ℃冷鲜贮藏条件为对照,设置-0.7 ℃和-2.4 ℃两个冰温贮藏条件,贮藏期内定期对鸡胸肉的剪切力、硬度、pH值、挥发性盐基氮、菌落总数和大肠菌群指标进行测定,研究不同贮藏条件下鸡胸肉品质的变化;以贮藏时间为因子、菌落总数对数值为指标,建立不同贮藏温度条件下的货架期预测模型.结果表明:在-0.7 ℃和-2.4 ℃条件下贮藏鸡胸肉,随贮藏时间的延长,鸡胸肉的剪切力、pH值、挥发性盐基氮、菌落总数值缓慢上升,硬度迅速下降,大肠菌群变化缓慢,货架期分别为13 d和19 d;在4 ℃条件下贮藏鸡胸肉,其货架期为6 d.由此可见,冰温贮藏可有效延长货架期.
- 鸡胸肉 /
- 冰温贮藏 /
- 货贺期预测模型
Abstract: The control storage condition was 4 ℃,and the two ice temperature storage conditions were set up -0.7 ℃ and -2.4 ℃,respectively,and the indexes of the shear force,hardness,pH,TVB-N,aerobic bacterial counts and coliforms were investigated on a regular way, in order to research the quality change of chicken breast.With storage time as factor and aerobic bacterial counts as an index,shelf life prediction model under the conditions of different storage temperature was established.The results showed that the value of shear force,pH,TVB-N,aerobic bacterial counts increased slowly, the hardness value decreased rapidly,and coliforms changed slowly during the storage time under -0.7 ℃ and -2.4 ℃,besides,the shelf life was 13 d and 19 d respectively.However,the shelf life was 6 d under 4 ℃.The ice temperature storage could effectively prolong the time of storage.
- chicken breast /
- ice temperature storage /
- shelf life prediction model
1. [1]
  王艳芳,林捷,郑华.冷冻鸡肉品质的研究进展[J].肉类研究,2013,27(2):28.
2. [2]
  池泽玲.冷却肉保鲜技术的研究进展[J].肉类研究,2008(7):17.
3. [3]
  申江,王晓东,王素英,等.冰温技术应用实验研究[J].制冷学报,2009,30(4):40.
4. [4]
  张娟,娄永江.冰温技术及其在食品保鲜中的应用[J].食品研究与开发,2007,27(8): 150.
5. [5]
  KAALE L D, EIKEVIK T M, RUSTAD T, et al. Superchilling of food:a review[J].Journal of food engineering,2011,107:141.
6. [6]
  OLAFSDOTTIR G,LAUZON H L,MARTINSDÓTTIR E,et al.Evaluation of shelf life of superchilled cod (Gadus morhua) fillets and the influence of temperature fluctuations during storage on microbial and chemical quality indicators[J].Journal of food science,2006,71(2):97.
7. [7]
  SHAO X L, LI Y F.Quality control of fresh sweet corn in controlled freezing-point storage[J].African journal of biotechnology,2011,10(65):14534.
8. [8]
  朱志强,张平,任朝晖,等.国内外冰温保鲜技术研究与应用[J].农产品加工·学刊,2011 (3):4.
9. [9]
  孙天利,武俊瑞,岳喜庆.冰温技术在食品领域中的应用研究[J].农业科技与装备,2013 (2):54.
10. [10]
  周菲菲,肖更生,傅曼琴,等.四种肉类保鲜新技术的研究现状与展望[J].食品安全质量检测学报,2014,5(2):586.
11. [11]
  SSIVERTSVIK M,ROSNES J T,KLEIBERG G H.Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of atlantic aalmon (Salmo salar) fillets[J].Journal of food science,2003,68(4):1467.
12. [12]
  胡烨.大黄鱼冰温保藏关键技术研究及应用[D].舟山:浙江海洋学院,2013.
13. [13]
  张瑞宇,殷翠茜.新鲜猪肉冰温保鲜的研究[J].食品科技,2006(2):113.
14. [14]
  吴汶飞,余小林,胡卓炎,等.鲜切荔枝果肉冰点调节工艺[J].食品与发酵工业,2011, 37(10):198.
15. [15]
  韩利英,张慜.鲫鱼块冰点调节剂的研究[J].食品与生物技术学报,2009,28(6):759.
16. [16]
  宋秀香,鲁晓翔,李江阔.绿芦笋冰点调节剂的研究[J].食品工业,2013,34(1):89.
17. [17]
  全国食品工业标准化技术委员会肉禽蛋制品分技术委员会.信息与文献肉与肉制品pH值测定:GB/T 9695.5—2008[S].北京:中国标准出版社,2008.
18. [18]
  中华人民共和国卫生部.信息与文献肉与肉制品卫生标准的分析方法:GB/T 5009.44—2003[S].北京:中国标准出版社,2003.
19. [19]
  中华人民共和国卫生部.信息与文献食品微生物学检验菌落总数测定: GB/T 4789.2—2010[S].北京:中国标准出版社,2010.
20. [20]
  中华人民共和国卫生部.信息与文献食品微生物学检验大肠菌群测定: GB/T 4789.2—2003[S].北京:中国标准出版社,2003.
21. [21]
  孙天利.冰温保鲜技术对牛肉品质的影响研究[D].沈阳:沈阳农业大学,2013.
22. [22]
  李立杰.南美白对虾贮藏时质构和色差的变化研究[D].天津:天津商业大学,2014.
23. [23]
  肖红,谢晶.不同贮藏温度下冷却肉品质变化的实验研究[J].制冷学报,2009,30(3):40.
24. [24]
  全国食品工业标准化技术委员会、卫生部卫生标准技术委员会食品卫生标准专业委员会.信息与文献鲜、冻禽产品:GB 16869—2005[S].北京:中国标准出版社,2005.
1. [1]
  王小媛 , 耿君君 , 靳学远 , 牛涵 , 王龙霞 . 基于不同杀菌方式的杜仲籽油-苹果汁复合饮料贮藏稳定性评价. 轻工学报, 2024, 0(0): -.

点击查看大图

计量

PDF下载量: 138
文章访问数: 8600
引证文献数: 0

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

白艳红, 牛苑文, 吴月, 等. 不同冰温贮藏对鸡胸肉品质变化的影响[J]. 轻工学报, 2016, 31(1): 17-22,28. doi: 10.3969/j.issn.2096-1553.2016.1.004

引用本文: 白艳红, 牛苑文, 吴月, 等. 不同冰温贮藏对鸡胸肉品质变化的影响[J]. 轻工学报, 2016, 31(1): 17-22,28. doi: 10.3969/j.issn.2096-1553.2016.1.004

不同冰温贮藏对鸡胸肉品质变化的影响

郑州轻工业学院食品与生物工程学院, 河南郑州 450001;
河南省食品生产与安全协同创新中心, 河南郑州 450001;
河南大用实业有限公司, 河南鹤壁 456750

收稿日期: 2015-06-01
网络出版日期: 2016-01-15

基金项目: 2014年河南省扶持企业自主创新资金项目“十二五”图家科技支撑计划项目(2014BAD04B07—02)

关键词:

摘要: 以4 ℃冷鲜贮藏条件为对照,设置-0.7 ℃和-2.4 ℃两个冰温贮藏条件,贮藏期内定期对鸡胸肉的剪切力、硬度、pH值、挥发性盐基氮、菌落总数和大肠菌群指标进行测定,研究不同贮藏条件下鸡胸肉品质的变化;以贮藏时间为因子、菌落总数对数值为指标,建立不同贮藏温度条件下的货架期预测模型.结果表明:在-0.7 ℃和-2.4 ℃条件下贮藏鸡胸肉,随贮藏时间的延长,鸡胸肉的剪切力、pH值、挥发性盐基氮、菌落总数值缓慢上升,硬度迅速下降,大肠菌群变化缓慢,货架期分别为13 d和19 d;在4 ℃条件下贮藏鸡胸肉,其货架期为6 d.由此可见,冰温贮藏可有效延长货架期.

English Abstract

Effects of quality variations of chicken breast during different ice temperature storage

College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
Collaborative Innovation Center for Food Production and Safety, Zhengzhou 450001, China;
He'nan Doyoo Group, Hebi 456750, China

Received Date: 2015-06-01
Available Online: 2016-01-15

Abstract: The control storage condition was 4 ℃,and the two ice temperature storage conditions were set up -0.7 ℃ and -2.4 ℃,respectively,and the indexes of the shear force,hardness,pH,TVB-N,aerobic bacterial counts and coliforms were investigated on a regular way, in order to research the quality change of chicken breast.With storage time as factor and aerobic bacterial counts as an index,shelf life prediction model under the conditions of different storage temperature was established.The results showed that the value of shear force,pH,TVB-N,aerobic bacterial counts increased slowly, the hardness value decreased rapidly,and coliforms changed slowly during the storage time under -0.7 ℃ and -2.4 ℃,besides,the shelf life was 13 d and 19 d respectively.However,the shelf life was 6 d under 4 ℃.The ice temperature storage could effectively prolong the time of storage.

参考文献 (24) 相关文章 (1)