冷藏条件下鸡胸肉品质变化及新鲜度评价模型的构建  

Development of a freshness evaluation model and quality changes in chicken breast during refrigeration conditions

作　　者：刘丹飞 李晓璇 蒲玉梅 陈思源 张昌凡[1] 钟云飞[1,2] LIU Dan-Fei;LI Xiao-Xuan;PU Yu-Mei;CHEN Si-Yuan;ZHANG Chang-Fan;ZHONG Yun-Fei(School of Packaging and Materials Engineering,Hunan University of Technology,Zhuzhou 412007,China;Yinteng Packing(Changsha)Co.,Ltd.,Changsha 410600,China)

机构地区：[1]湖南工业大学包装与材料工程学院,株洲412007 [2]长沙银腾塑印包装有限公司,长沙410600

出　　处：《食品安全质量检测学报》2023年第16期152-159,共8页Journal of Food Safety and Quality

基　　金：湖南省研究生科研创新项目(CX20231098);国家重点研发计划项目(2018YFD0400705);湖南省自然科学基金项目(2021JJ30218);湖南省高等学校产业化培育项目(15CY003)。

摘　　要：目的分析冷藏过程中鸡胸肉新鲜度评价指标并构建新鲜度评价模型。方法以新鲜鸡胸肉为对象,通过对其在4℃冷藏过程中的pH、挥发性基盐氮(total volatile base nitrogen,TVB-N)值、菌落总数(total viable count,TVC)和感官评分等指标进行测试,分析鸡胸肉在4℃贮藏过程中的新鲜度变化特性。通过主成分分析法、层次聚类分析法和判别分析法等多元统计方法,对鸡胸肉多项新鲜度评价指标的信息进行分析,并搭建新鲜度评价模型。结果通过多元统计方法和新鲜度评价模型分析发现,鸡胸肉在4℃冷藏条件下贮藏过程中,0~2 d为新鲜,3~5 d为中度新鲜度,6~8 d为腐败。结论该结果可为鸡胸肉贮藏过程中新鲜度的相关研究提供理论依据,为其他肉类食品贮藏过程中新鲜度评价模型的构建提供借鉴意义,并有助于减少食品浪费和食源性疾病。Objective To analyze freshness evaluation indexes for refrigerated chicken breast and construct a freshness evaluation model.Methods The freshness characteristics of chicken breasts were analyzed during storage at 4℃by testing pH,total volatile base nitrogen(TVB-N)value,total viable count(TVC)and sensory score,which were commonly used for freshness and quality evaluation of meat products.By utilizing multivariate statistical techniques,including principal component analysis,hierarchical cluster analysis and discriminant analysis,the data from various freshness evaluation indices of chicken breast was analyzed and a freshness evaluation model was built.Results Through the utilization of multivariate statistical analysis and a freshness evaluation model,it was determined that chicken breast stored at 4℃remained fresh for up to 2 days,maintained moderate freshness for 3‒5 days,and experienced spoilage after 6‒8 days.Conclusion The findings can serve as a theoretical foundation for investigating the freshness of chicken breast during storage,and offer implications for constructing freshness assessment models for other meat products during storage,thereby contributing to the reduction of food waste and foodborne illnesses.

关 键 词：鸡胸肉 新鲜度评价指标 新鲜度评价模型 冷藏 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]