摘要
探讨冷鲜鸡在冷却加工及贮藏过程中的品质变化情况。检测指标包括:p H、挥发性盐基氮(TVB-N)、菌落总数、尸胺含量、蒸煮损失率、质构指标(TPA),测试时间点为工厂环境下鸡刚宰杀、冷却排酸结束、冷藏1 d、冷藏2 d及冷藏6 d。研究表明:冷藏2 d时,鸡腿肉及鸡胸肉蒸煮损失率分别为11.86%、16.80%,为整个加工冷藏过程的最低值,且维持较好质构特性。随冷藏时间延长,鸡肉TVB-N值、菌落总数、尸胺含量均不同程度增加。冷藏6 d时,鸡腿肉TVB-N值趋近15 mg/100 g,菌落总数已略微超过一级鲜肉菌落总数值(106CFU/g),尸胺含量也达到1.820 mg/kg;而鸡胸肉TVB-N值与菌落总数均低于一级鲜肉标准值,尸胺含量为1.585 mg/kg。研究所得结论是:冷藏1 d内冷鲜鸡处于僵直期,鸡肉尚未成熟,理想食用阶段在冷藏2 d左右,且冷鲜鸡货架期不宜超过6 d。
The objective of this study was to determine the quality and safety of cold fresh chicken during chilling and cold storage. Several parameters,such as p H value,total volatile basic nitrogen（ TVB- N） value,aerobic bacterial count,cadaverine content,cooking loss,texture properties（ TPA） were measured at slaughtered,the end of discharge acid process,cold storage 1 d,2 d,and 6 d.Results showed that the cooking loss rate of chicken leg meat and chicken breast meat on 2ndday cold store were 11.86% and 16.80% respectively,which were the minimum value in the whole process of cold storage,and better texture characteristics were kept. The TVB- N value,aerobic bacterial count,cadaverine content of chicken meat increased with the time extending under cold storage.The TVB- N and cadaverine content of chicken leg meat were 15 mg /100 g,1.820 mg / kg respectively,aerobic bacterial count was more than the standard value of first grade fresh（ 106 CFU / g） slightly.The TVB- N and aerobic bacterial count of chicken breast were lower than the standard value of first grade fresh,cadaverine content was 1.585 mg / kg. In conclusion,cold fresh chicken still remained rigor phase and did not mature on the first day under cold store so that the ideal edible stage should be on the 2ndday of cold store,and the shelf life of cold fresh chicken should be not more than 6 d.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第19期332-335,342,共5页
Science and Technology of Food Industry
基金
2014年度国家星火计划资助项目(2014GA680003)
关键词
工厂实测
冷鲜鸡
理想食用期
货架期
品质
on-site tests
cold fresh chicken
ideal consumer period
shelf life
meat quality
作者简介
叶藻（1989-），男，在读硕士研究生，研究方向：食品贮藏保鲜。
通讯作者：谢晶（1968-），女，博士，教授，研究方向：食品工程。
