红烧乳鸽常温贮藏过程中的品质变化  

Quality Changes of Braised Pigeon During Normal Temperature Storage

作　　者：王辉[1,2,3,4] 余彩凤 曾晓房 陈海光[1,2,3] 陈伟波 WANG Hui;YU Caifeng;ZENG Xiaofang;CHEN Haiguang;CHEN Weibo(College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510550,China;Guangdong Meat Pigeon Engineering Technology Research Center,Meizhou,Guangdong 514000,China;Guangdong Provincial Key Laboratory ofLingnan Specialty Food Science and Technology,Guangzhou,Guangdong 510550,China;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,Guangzhou,Guangdong 510550,China;Meizhou Golden Green Modern Agricultural Development Co.,Ltd.,Meizhou,Guangdong 514000,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510550 [2]广东省肉鸽工程技术研究中心,广东梅州514000 [3]广东省岭南特色食品科学与技术重点实验室,广东广州510550 [4]农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东广州510550 [5]梅州市金绿现代农业发展有限公司,广东梅州514000

出　　处：《农产品加工》2023年第4期70-73,78,共5页Farm Products Processing

基　　金：广东省重点领域研发计划项目“鸽产业发展关键技术研究与集成示范”(2020B0202080002);广东省科技专项资金项目“肉鸽休闲制品安全生产关键技术研究与示范”(2019A0103001)。

摘　　要：为研究红烧乳鸽包装在常温贮藏过程中的品质变化,对红烧乳鸽的质构、水分含量、硫代巴比妥酸(TBA)值、菌落总数和感官进行了测定和分析。结果表明,在贮藏期间,红烧乳鸽肉水分含量呈下降趋势,TBA值呈上升趋势,第5天分别为45%,1.14 mg/100 g;pH值呈先上升后下降的趋势,第5天升至6.14;鸽肉的硬度和咀嚼性显著上升;鸽皮的硬度和脆度逐渐升高。贮藏时间为第5天时,菌落总数为1.04×10^(5)CFU/g,超过了熟肉制品菌落总数限值标准;贮藏时间为第4天时,感官明显变差。因此,可以将鸽肉的硬度和咀嚼性、鸽皮的硬度和脆度作为指标判别红烧乳鸽的品质和等级。红烧乳鸽在常温下用保鲜袋密封贮藏时,食用时间不要超过第4天;为获得较佳的感官,食用时间最好不要超过第3天。In order to study the quality changes of braised pigeons during normal temperature storage,the texture,moisture content,thiobarbituric acid(TBA)value,total bacterial count and sensory of braised pigeons were determined and analyzed.The results showed that the moisture content of braised pigeon meat decreased and the TBA value increased during storage,which were 45%and 1.14 mg/100 g respectively on the fifth day;The pH value increased first and then decreased,and rose to 6.14 on the fifth day.The hardness and chewability of pigeon meat increased significantly.The hardness and brittleness of pigeon skin increased gradually.When the storage time was the fifth day,the total number of colonies was 1.04×10^(5) CFU/g,exceeding the limit of total bacterial count of cooked meat products.When the storage time was the fourth day,the sensory became worse obviously.Therefore,the hardness and chewability of pigeon meat and the hardness and brittleness of pigeon skin can be used as indicators to judge the quality and grade of braised pigeons.When braised pigeons were sealed and stored in fresh-keeping bags at room temperature,the eating time should not exceed 4 days;In order to obtain better senses,it was best not to eat for more than 3 days.

关 键 词：红烧乳鸽 品质 菌落总数 质构 硫代巴比妥酸 感官 

分 类 号：TS205[轻工技术与工程—食品科学]