超高压处理后预包装白切鸡安全性及食用品质的变化  

Effect of High Pressure Processing on the Safety and Edible Quality of Prepared Whole Soft-boiled Chicken

作　　者：张咏彬 于卓然 李汴生[1,3] 阮征 李瑞清[4] 石金明 Zhang Yongbin;YU Zhuoran;Li Biansheng;Ruan Zheng;Li Ruiqing;Shi Jinming(School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Shanghai Customs District P.R.China,Shanghai 200002,China;Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety,Guangzhou 510640,China;Guangdong Love Health Biotechnology Co.Ltd.,Qingyuan 511500,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]中华人民共和国上海海关,上海200002 [3]广东省天然产物绿色加工与产品安全重点实验室,广东广州510640 [4]广东爱健康生物科技有限公司,广东清远511500

出　　处：《现代食品科技》2024年第11期229-237,共9页Modern Food Science and Technology

基　　金：广东省重点领域研发项目(2019B020219002)。

摘　　要：该文以清远麻鸡制作的白切鸡为研究对象,对比了经不同超高压处理(350~550 MPa,5min)后,白切鸡整鸡的安全性及鸡胸、鸡腿食用品质指标的变化。结果显示,随着处理压力的增大,初始菌落总数、大肠菌群总数显著降低,白切鸡硬度、L^(*)、鸡腿肉a^(*)、汁液流失率显著增大(P<0.05),嫩度显著降低(P<0.05),弹性先增大后减小,持水性先减小后增大,咀嚼性、b^(*)与对照组差异不显著(P>0.05),其中350、450 MPa处理后的白切鸡感官评分和对照组差距较小。450 MPa处理组白切鸡在4℃的条件下贮藏20 d,其菌落总数和大肠菌群在第20 d分别为3.85 lg cfu/g、0 cfu/g,均未超过熟肉制品国家标准的要求,与对照组相比,货架期从7 d延长到了20 d左右。综上,在350、450 MPa,5 min的条件下处理的白切鸡在各种指标下都接近对照组,说明超高压处理不仅显著提高了白切鸡整鸡的安全性,而且最大限度的保留了原有的食用品质,延长了产品货架期。该文的研究结果为利用超高压处理提高白切鸡安全性提供了参考。In this paper,the soft-boiled chicken made from Qingyuan partridge chicken was studied,and the safety of the whole soft-boiled chicken and the changes of edible quality indexes of chicken breast and chicken leg after different UHP treatment(350~550 MPa,5 min)were compared.The results showed that with the increase of treatment pressure,the total number of initial colonies and the total number of coliform bacteria decreased significantly.The firmness,L^(*),chicken leg meat a^(*),juice loss rate,and fat oxidation degree of soft-boiled chicken increased significantly(P<0.05),and the tenderness decreased significantly(P<0.05).The elasticity increased first and then decreased,and the water holding capacity decreased first and then increased.There was no significant difference in chewiness and b^(*)between the treatment sample and the control sample(P>0.05).The sensory score of the soft-boiled chicken treated with 350 MPa and 450 MPa was smaller than that of the control group.The total number of colonies and coliform bacteria in 450 MPa treatment group were 3.85 lg C/g and 0 C/g respectively on the 20 th day after storage at 4℃,which did not exceed the requirements of national standards for cooked meat products.Compared with the control group,the shelf life was extended from 7 days to about 20 days.In summary,the soft-boiled chicken treated under the conditions of 350 MPa,450 MPa,and 5 min is close to the control group in all aspects,indicating that the HPP not only significantly improves the safety of the prepared vegetables of soft-boiled chicken,but also retained the original edible quality to the greatest extent and extended the shelf life of the product.The research results of this paper provide a reference for improving the safety of soft-boiled chicken by HPP.

关 键 词：超高压处理 白切鸡 安全 食用品质 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]