广式豉油鸡冰温冷藏过程中品质变化研究  

Study on Changes in Quality of Cantonese Soya Chicken During Ice Temperature Refrigeration

作　　者：周湘 李思敏 ZHOU Xiang;LI Simin(Guangdong Guangken Green Agricultural Products Co.,Ltd.,Guangzhou 510630,China)

机构地区：[1]广东广垦绿色农产品有限公司,广东广州510630

出　　处：《广东农工商职业技术学院学报》2022年第4期21-25,共5页Journal of Guangdong Agriculture Industry Business Polytechnic

摘　　要：为了延长广式豉油鸡的保藏期,减少制品品质的变化,对比研究了广式豉油鸡在常规冷藏(0~4℃)和冰温冷藏(-2~0℃)两种条件下部分理化指标、质构特性参数及微生物指标的变化。研究结果表明:与常规冷藏相比,冰温冷藏更能有效抑制鸡肉pH、离心失水率的增大及色泽的变劣,维持鸡肉的持水力和表皮红亮色泽;冰温冷藏鸡肉的硬度、咀嚼性及弹性显著高于常规冷藏(p<0.05);冰温冷藏可以显著抑制鸡肉挥发性盐基氮(TVB-N)、菌落总数及硫代巴比妥酸(TBARs)值的变化。冰温冷藏法可以有效减缓广式豉油鸡的理化、质构品质下降及微生物生长,使豉油鸡贮藏期延长到9 d左右。In order to extend shelf life of Cantonese soya chicken and reduce quality changes,the changes in physicochemical indexes,textural parameters,and microorganism index of Cantonese soya chicken during ice temperature(0~4℃)and conventional refrigeration(-2~0℃)were studied.The results show thatcompared with conventional refrigeration,increase of chicken pH,centrifuged water loss rate and color loss were inhibited under ice temperature refrigeration,implicating that ice temperature refrigeration can maintain the water holding power and red color of chicken.During cold storage,hardness and chewiness of chicken increased significantly(p<0.05),while springiness decreased obviously(p<0.05).Chicken storage under ice temperature showed higher hardness,chewiness,and springiness than that of conventional refrigeration at the same storage period.The changes of chicken TVB-N value,total bacterial count,and TBARs value were inhibited obviously.Reduction of physico-chemical and textural quality of Cantonese soya chicken,and growth of microorganisms were delayed effectively by using ice temperature storage.As a result,the shelf life of Cantonese soya chicken was prolonged to 9d under ice temperature refrigeration.

关 键 词：广式豉油鸡 冰温冷藏 常规冷藏 品质 贮藏期 

分 类 号：TS251.44[轻工技术与工程—农产品加工及贮藏工程]