冰温贮藏对鸡胸肉品质变化的影响  

Quality properties of chicken breasts during ice temperature storage

作　　者：许立兴[1] 关文强[1,2] 赵菲[1] 荆红彭 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 [2]中国农业科学院农产品加工研究所,北京100193

出　　处：《食品科技》2015年第11期96-102,共7页Food Science and Technology

基　　金：公益性行业(农业)科研专项(201303083);天津市高等学校创新团队培养计划项目(TD12-5049)

摘　　要：将新鲜鸡胸肉分别置于4℃和-1℃环境中贮藏,定期取样测定其菌落总数、pH值、挥发性盐基氮（Total volatile base-nitrogen,TVB-N）、失水率、感官性状等指标,比较冰温和冷藏对鸡胸肉保鲜期的影响,为鸡肉的保鲜提供参考。结果表明：冰温保鲜能很好控制鸡胸肉的细菌总数和TVB-N,延缓pH升高。冰温贮藏至18 d时,细菌总数为4.6×10~5 cfu/g,在国家标准（≤10~6 cfu/g）的范围内,TVB-N值为18.95 mg/100 g,符合国家二级鲜肉的标准（≤20 mg/100 g）,pH为6.30,符合国家二级鲜肉的标准（6.3~6.6）。-1℃冰温较4℃冷藏能更好地延缓鸡胸肉的腐败变质,可延长保鲜期13 d。The fresh chicken breasts were stored at 4 ℃ and-1 ℃, respectively. The total bacteria count, p H, TVB-N, water loss rate and sensory parameter of chicken breasts were determined during storage, which will supply reference for determination of optimal preservation technique for fresh chicken products. The results indicated that total bacteria and TVB-N value were well controlled by ice-temperature preservation with delayed increase of p H value. When the chicken breasts was stored to 18 d at ice temperature, the total amount of bacteria was 4.6×10~5 cfu/g within the range of national standard（≤10~6 cfu/g）, the TVB-N value was 18.95 mg/100 g, which met the level two standard for fresh meat according to national standard（≤20 mg/100 g）. p H value was 6.30, which met level two standard for fresh meat according to national standard（6.3~6.6）. Ice temperature at-1 ℃ could delay the deterioration of chicken breasts and prolong the storage life 13 d compared with the cold storage at 4 ℃.

关 键 词：冰温贮藏 鸡胸肉 品质 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]