干冰气调法对散装卤凤爪货架期的影响  

Effects of dry-ice modified atmosphere packaging on shelf-life of sauced chicken claws in bulk

作　　者：刁欣悦 南家莲 郇延军[1] 马菲 刘丽[1] DIAO Xinyue;NAN Jialian;HUAN Yanjun;MA Fei;LIU Li(Schoolof Food Science and Technology, Jiangnan University, Wuxi 214122,China;Weifang Engineering Vocational College, Qingzhou 262500, China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]潍坊工程职业学院,山东青州262500

出　　处：《食品与发酵工业》2019年第15期182-188,共7页Food and Fermentation Industries

摘　　要：为延长散装卤凤爪的货架期,对菌落总数、硫代巴比妥酸值(thiobarbituric acid reactive substances value, TBARS)、挥发性盐基氮(total volatile base nitrogen, TVB-N)、pH值、色度、感官品评以及电子鼻分析等指标进行分析,探究干冰的使用方式(仅第0天加入干冰;第0、2、4天加干冰;第0、3天补加干冰)对散装卤凤爪货架期的影响。结果表明,仅在0 d添加干冰可将货架期延长至3 d,而分别添加2次和3次干冰组都可以将货架期延长至5 d,与对照组相比,延长3 d。干冰组的TBARS与TVB-N值都低于空白对照组( P <0.05),且色泽要明显优于对照组( P <0.05),电子鼻分析结果与感官小组评价结果一致,都表明干冰具有较好的保鲜效果。实验结果说明干冰保鲜法可用于延长散装卤凤爪的货架期,为散装酱卤肉制品的保鲜提供了一条新思路。In order to extend the shelf-life of sauced chicken claws in bulk, this study explored the effects of dry ice on the shelf-life of the claws. The dry ice was added on the 0th day, or on the 0 th ,2 nd and 4 th day, or on the 0 th and3 rd day. The total viable count, thiobarbituric acid reactive substances value (TBARS), TVB-N, pH, chroma, sensory evaluation and electronic nose analysis were measured. The results showed that the shelf-life of the chicken claws could be extended to3 d after adding dry ice on day 0, and the shelf-life could be extended to 5 d by adding two or three times of dry ice, which was3 d longer than that of the control. Moreover, the experimental groups had lower TBARS and TVB-N values and better color than control ( P <0.05). Furthermore, the results of electronic nose were consistent with those of sensory groups, which showed that dry ice had good fresh-keeping effects. Therefore, it was concluded that dry ice can be used to prolong the shelf-life of sauced chicken claws in bulk, which provides a novel idea for preserving bulk sauced meat products.

关 键 词：干冰 散装卤凤爪 保鲜 货架期 品质 

分 类 号：TS251.92[轻工技术与工程—农产品加工及贮藏工程]