不同气调保鲜技术对冷鲜鸡肉贮藏品质的影响  

Effects of Different Air Conditioning Preservation Techniques on Storage Quality of Chilled Fresh Chicken

作　　者：何金岭 HE Jinling(University of Toronto,Toronto M5S 1A4,Canada)

机构地区：[1]多伦多大学,加拿大多伦多M5S 1A4

出　　处：《食品安全导刊》2024年第6期132-134,138,共4页China Food Safety Magazine

摘　　要：为研究不同的气调保鲜技术对冷鲜鸡肉的保鲜效果,本文对照组(A组)采用空气包装,实验组分别采用70%CO_(2)+30%N_(2)(B组)、60%CO_(2)+40%N_(2)(C组)、50%CO_(2)+50%N_(2)(D组)包装,通过感官指标、理化指标、菌落总数评价不同处理组的冷鲜鸡肉在(4±0.5)℃下的品质变化。结果发现,相比较空气包装组,气调保鲜组具有良好的保鲜效果,有效地抑制了微生物繁殖,延缓了滴水损失率及挥发性盐基氮含量的上升。对照组在第6天出现腐败,而实验B组、C组、D组分别在第12天、第10天、第8天出现腐败,表明高浓度CO_(2)能够有效延长鸡肉的货架期,具有良好的保鲜作用。In order to study the preservation effect of different air-conditioned preservation technologies on cold fresh chicken,the control group(group A)was packaged with air,and the experimental group was packaged with 70%CO_(2)+30%N_(2)(group B),60%CO_(2)+40%N_(2)(group C)and 50%CO_(2)+50%N_(2)(group D),respectively.The quality changes of chilled chicken under(4±0.5)℃were evaluated by sensory indexes,physical and chemical indexes and the total number of colonies.The results showed that compared with the air packaging group,the air conditioning fresh-keeping group had a good fresh-keeping effect,effectively inhibited the life activities of microorganisms,delayed the drip loss rate and the increase of TVB-N.At the same time,the control group showed spoilage on the 6 d,while the experimental groups B,C and D showed spoilage on the 12 d,10 d and 8 d,respectively,indicating that high concentration of CO_(2) could effectively extend the shelf life of chicken and had a good fresh-keeping effect.

关 键 词：气调保鲜 冷鲜鸡肉 贮藏品质 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]