真空包装对鸡骨素贮藏品质的影响  

Effect of Vacuum Packaging on Storage Quality of Chicken Ossein

作　　者：赵永敢[1,2] 刁静雯 李超敏 代建华[3] ZHAO Yonggan;DIAO Jingwen;LI Chaomin;DAI Jianhua(Luohe Medical College,Luohe 462002;Henan Engineering Research Center of Leisure Food,Luohe 462002;Henan Xike Biological Technology Co.,Ltd.,Luohe 462003)

机构地区：[1]漯河医学高等专科学校,漯河462002 [2]河南省休闲食品工程技术研究中心,漯河462002 [3]河南禧科生物科技有限公司,漯河462003

出　　处：《食品工业》2020年第12期1-3,共3页The Food Industry

基　　金：河南省教育厅科学技术研究重点项目(14B550007);河南科技厅科技攻关计划项目(182102110323)。

摘　　要：探究真空包装处理对鸡骨素贮藏过程中可溶性蛋白、氨基酸态氮、挥发性盐基氮、硫代巴比妥酸反应产物和菌落总数的影响。结果表明,真空包装能显著降低保藏期间鸡骨素的菌落总数、挥发性盐基氮、硫代巴比妥酸反应产物及各营养成分损失,从而延缓鸡骨素的品质劣变,有效延长保质期限。The effects of vacuum packaging on soluble protein,amino acid nitrogen,total volatile basic nitrogen(TVB-N),thiobarbituric acid reactive substances(TBARS)and total colony count during the storage of chicken ossein were studied.The results showed that vacuum packaging could significantly reduce the total number of colonies,total volatile basic nitrogen,thiobarbituric acid reactive substances and the loss of nutrients during the storage period,thus vacuum packaging could delay the deterioration of chicken ossein quality and effectively prolong the shelf life.

关 键 词：真空包装 鸡骨素 贮藏 品质 普通包装 

分 类 号：TS264[轻工技术与工程—发酵工程] TS206[轻工技术与工程—食品科学与工程]