盐焗鸡翅贮存特性的研究  

Storage Characteristics of Salt Baked Chicken Wing Middle Joints

作　　者：任琳[1] 赵冰[1] 赵燕[1] 陈文华[1] 张春江[1] 乔晓玲[1] 

机构地区：[1]中国肉类食品综合研究中心,北京100068

出　　处：《肉类研究》2012年第6期34-37,共4页Meat Research

基　　金：国家质量监督检验检疫总局质检公益性行业科研专项(201110209)

摘　　要：对盐焗鸡翅产品分别进行保鲜膜包装4℃贮存,真空包装4℃和37℃贮存,真空包装低温杀菌、4℃贮存以及真空包装半高温高压杀菌(115℃、0.175MPa、20min)、37℃贮存5种处理方式,研究盐焗鸡翅的贮存特性。结果表明,相同条件下,真空包装、低温贮存、低温杀菌效果明显,能减少盐焗鸡翅贮存期间腐败,延长保质期。半高温高压杀菌对盐焗鸡翅产品的组织结构影响较大,综合考虑,真空包装4℃贮存、低温杀菌(85℃,20min)方式是盐焗鸡翅产品较为理想的贮存条件。Freshly prepared salt baked chicken wing middle joints were subjected to preservative film wrapping and then storage at 4 ℃, vacuum packaging and then storage at 4 or 37℃, vacuum packaging, low temperature sterilization and then storage at 4 ℃, or vacuum packaging, semi-high temperature and high pressure sterilization （for 20 min at 115 ℃ and 0.175 MPa） and then storage at 37 ℃ to investigate the storage characteristics of salt baked chicken wing middle joints. The results indicated that under the same conditions, vacuum packaging, low sterilization and low temperature storage retarded significantly the spoilage of salt baked chicken wing middle joints, and prolonged the shelf life. Semi-high temperature and high pressure sterilization had an obvious impact on the texture of salt baked chicken wing middle joints. In conclusion, vacuum packaging, low temperature sterilization （for 20 min at 85 ℃） and storage at 4℃ is better for preserving salt baked chicken wing middle joints.

关 键 词：盐焗鸡翅 低温杀菌 保质期 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]