贮藏温度对辐照冷鲜鸡保鲜效果的影响  

Influence of Storage Temperature on the Preservation Effect of Irradiated Cold Fresh Chicken

作　　者：肖欢[1] 刘芝平[1] 汪兴海[1] 张甜[1] 韩燕[1] 曹宏[1] XIAO Huan;LIU Zhiping;WANG Xinghai;ZHANG Tian;HAN Yan;CAO Hong(Jiangsu District Institute of Agriculture Science,Yangzhou,Jiangsu 225007,China)

机构地区：[1]江苏里下河地区农业科学研究所,江苏扬州225007

出　　处：《农产品加工》2023年第19期1-3,8,共4页Farm Products Processing

基　　金：国家“科技助力经济2020”重点专项项目(苏科资发(2020)184号);扬州市社会发展项目(YZ2020063)。

摘　　要：为探明不同贮藏温度对辐照冷鲜鸡微生物含量和肉品品质的影响,将辐照处理的真空包装冷鲜鸡置于4℃和25℃环境中贮藏,对其贮藏期内菌落总数、pH值、系水力值、嫩度、色度进行测定。结果表明,24 h内,2种温度处理组鸡肉的菌落总数均低于1×10~6CFU/g,符合国家标准卫生要求。48 h内,冷鲜鸡的pH值均差异不显著,且肉品新鲜度均为新鲜肉。系水力值呈相反影响趋势,低温贮藏环境对冷鲜鸡鸡肉水分损失情况有改善作用。24 h内剪切力差异不显著。L~*值在贮藏期间均呈下降趋势,24 h内2种温度处理组的a~*值无显著差异,同一贮藏时间,25℃处理组的b~*值高于4℃处理组。由此可知,24 h内25℃贮藏环境下的冷鲜鸡鸡肉微生物及鸡肉品质不影响正常食用。To investigate the impact of different storage temperatures on the microbial content and meat quality of the irradiated cold fresh chicken,the irradiated vacuum packaged cold fresh chicken was stored in 4℃and 25℃environment,and total viable counts(TVC),pH value,water-holding capacity,tenderness and chroma were measured.The results showed that TVC in the 2 kinds of temperature treatment groupwas less than 1×106 CFU/g within 24 h,which met the national standard hygiene requirements.Within 48 h,the pH value of cold fresh chicken was not significant,and the freshness of the meat was fresh meat.The water-holding capacity shows the opposite trend,and the low temperature storage environment improves the water loss of cold fresh chicken.The tenderness difference was not significant within 24 h.The L*values all decreased during the the storage period,with no significant difference in the a*value of the 2 kinds of temperature treatment group within 24 h,and the b*value in the 25℃treatment group was higher than that in the 4℃treatment group for the same storage time.It could be seen that the microbial content and meat quality of the irradiated cold fresh chicken did not affect the consumption in a 25℃storage environment within 24 h.

关 键 词：冷鲜鸡 辐照 微生物含量 肉品品质 贮藏温度 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]