中高氧气调包装对冷鲜鸭肉品质的影响  

Effect of Medium and High Oxygen Conditioning Package on Quality ofChilled Duck Meat

作　　者：王华安 刘启超 黄得草 张利军 刘美玉 WANG Hua'an;LIU Qichao;HUANG Decao;ZHANG Lijun;LIU Meiyu(School of Life Sciences and Food Engineering,Hebei University of Engineering,Handan,Hebei 056038,China;Handan Key Laboratory of Natural Products and Functional Food Development,Handan,Hebei 056038,China;Hebei Zhengchuang Food Co.,Ltd.,Xingtai,Hebei 054001,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]邯郸市天然产物与功能性食品开发重点实验室,河北邯郸056038 [3]河北争创食品有限公司,河北邢台054001

出　　处：《农产品加工》2024年第21期36-40,46,共6页Farm Products Processing

基　　金：农业高质量发展关键共性技术攻关专项项目(21327103D)。

摘　　要：探究中高氧气比例的气调包装对冷鲜鸭肉品质的影响,以延长冷鲜鸭肉的货架期。采用不同比例氧气(0,50%,70%,80%)和恒定CO_(2)含量(20%)的气调包装对冷鲜鸭肉在4℃下贮藏8 d。结果表明,贮藏期间,中高氧气调包装组的菌落总数显著低于空气对照组(p<0.05),且氧气含量越高,菌落总数越低;在贮藏第6~8天,中氧气含量组硫代巴比妥酸值(Thiobarbituric acid reactive substances,TBARS)显著低于高氧组(p<0.05),且菌落总数、挥发性盐基氮值(Total volatile basic nitrogen,TVB-N)、色泽与高氧组差异不显著(p>0.05),剪切力维持在较好水平。综上所述,与对照组相比,中高氧气调包装能有效控制冷鲜鸭肉的细菌繁殖,延长其保质期;中氧气含量组(20%CO_(2)+50%O_(2)+30%N_(2))综合保鲜效果较好,满足实际生产需要。The purpose of this study was to investigate the effect of air conditioning package with medium and high oxygen ratio on the quality of chilled duck meat and extend the shelf life of chilled duck meat.The chilled duck meat was stored at 4℃for 8 days by air-conditioned packaging with different oxygen ratios(0,50%,70%,80%)and constant CO_(2) content(20%).The results showed that the total number of colonies in the medium-high oxygen conditioned packaging group was significantly lower than that in the air control group(p<0.05),and the higher the oxygen content,the lower the total number of colonies.On the 6th to 8th day of storage,Thiobarbituric Acid Reactive Substances(TBARS)in medium oxygen content group was significantly lower than that in high oxygen group(p<0.05).The total number of colonies,total volatile basic nitrogen(TVB-N)and color were not significantly different from those in the high oxygen group(p>0.05),and the shear force was maintained at a good level.In conclusion,compared with the control group,the medium-high oxygen conditioning package could effectively control the bacterial reproduction of chilled duck meat and extend its shelf life;The medium oxygen content group(20%CO_(2)+50%O_(2)+30%N_(2))had better comprehensive preservation effect,which could meet the actual production needs.

关 键 词：中高氧气 气调包装 冷鲜鸭肉 菌落总数 挥发性盐基氮(TVB-N) 硫代巴比妥酸值(TBARS) 

分 类 号：TS20.13[轻工技术与工程—食品科学]