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鲜熟白切鸡气调锁鲜技术参数研究
邵良婷;秦岳;王虎虎;徐幸莲;韩敏义;邓绍林
作者单位
邵良婷;秦岳;王虎虎;徐幸莲;韩敏义;邓绍林 南京农业大学肉品加工与质量控制教育部重点实验室广东温氏佳味食品有限公司 
摘要:
为研究气调包装对白切鸡货架期及品质的影响,通过系统分析气调成分比例、顶空度对白切鸡贮藏过程中菌落总数、理化指标(质构、颜色、挥发性风味和包装盒膜凹陷程度)和感官指标(颜色、气味、滋味、组织状态)的影响,得出白切鸡最佳气调锁鲜技术参数以及对现行物流条件下新鲜度和货架期的延长效果。结果表明:最佳气调包装参数:顶空度为45%,气体比例为40% CO2+60% N2。在此条件和现行物流条件下贮藏过程中白切鸡品质降低,6~7 d时,白切鸡质构、颜色、挥发性风味、凹陷程度发生较大变化,而在11 d的贮藏过程中菌落总数和感官评价结果均在可接受水平范围。本研究结果对白切鸡的货架期延长及贮藏期间的品质保持具有重要意义,为白切鸡应用气调锁鲜技术提供了理论依据。
关键词:  白切鸡  气调包装  顶空度  气体比例  食用品质  货架期
DOI:
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基金项目:中央高校基本科研业务费专项资金项目(KYYZ201905)
Studies on the Parameters of Modified Atmosphere Packaging for Soft-boiled Chicken
Abstract:
In order to study the effect of modified atmosphere packaging (MAP) on soft-boiled chicken, the effect of degree of empty and gas proportions on the soft-boiled chicken during storage were systematically analyzed in this study, including the aerobic plate count, physical-chemical (texture, chromaticity, volatile flavor, packaging film concave degree) and sensory indexes (color, smell, taste, texture), accurately determine the optimal technical parameters of modified atmosphere packaging, as well as the freshness and shelf-life extension of soft-boiled chicken under the current logistics conditions. The optimal modified atmosphere packaging parameters of soft-boiled chicken were as follows: degree of empty was 45%; gas proportions were 40% CO2+60% N2. On this condition, storage 6 d to 7 d, the texture, chroma, volatile flavor, concave degree changed greatly, but the total number of colonies and sensory evaluation results were within the acceptable range during 11 d storage period. The results of this study are of great significance to the shelf life extension and the quality maintenance during storage of soft-boiled chicken, and provide a theoretical basis for the application of modified atmosphere packaging technology in soft-boiled chicken.
Key words:  soft-boiled chicken  modified atmosphere packaging  degree of empty  gas proportions  eating quality  shelf-life

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