高氧气调包装鲜鸡肉的品质变化及相关性分析  

Quality Change and Relevance Analysis of Fresh Chicken in High Oxygen Modified Atmosphere Packaging

作　　者：孙路 唐道邦[2] 黄群[1] SUN Lu;TANG Daobang;HUANG Qun(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002;Sericultural&Agri-food Research Institute,Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610)

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]广东省农业科学院蚕业与农产品加工研究所/广东省农产品加工重点实验室,广州510610

出　　处：《食品工业》2020年第3期77-80,共4页The Food Industry

基　　金：畜禽育种国家重点实验室开放课题(2017XQYZ03);广东省科技计划项目(2017A040405036)。

摘　　要：为研究高氧气调包装鲜鸡肉贮藏品质变化及指标间相关性,考察空气包装、高氧气调包装后文昌鸡鸡肉的品质变化规律,并对菌落总数和挥发性盐基氮进行相关性分析。结果表明,气调包装能显著抑制微生物生长,减少挥发性盐基氮产生,延缓水分含量降低。两种包装样品的菌落总数和挥发性盐基氮都呈高度正相关,且气调包装相关性为极显著。试验结果可为改善鲜鸡肉贮藏品质提供理论参考。To study the changes of fresh chicken quality and the correlation between the indexes,the quality change rules of Wenchang chicken in air packaging and high-oxygen packaging were investigated,and the correlation between the total viable count and total volatile basic nitrogen was studied.The results showed that high oxygen packaging could significantly inhibit microbial growth,reduce total volatile basic nitrogen production,and prevent moisture loss.Total viable count and total volatile basic nitrogen of the two kinds of packaging samples were highly positively correlated,and the correlation of air packaging was extremely significant.The result could provide some theoretical reference for improving the quality of fresh chicken during storage.

关 键 词：鲜鸡肉 气调保鲜 菌落总数(TVC) 挥发性盐基氮(TVB-N) 水分含量 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]