生姜精油-明胶涂膜对鸡肉贮藏期风味品质的影响

Effect of ginger essential oil-gelatin coating on flavor quality of chicken during storage

中文关键词:  鸡肉  精油-明胶涂膜  品质  贮藏期

英文关键词:chicken  ginger essential oil-gelatin coating  flavor quality  storage period

中文摘要:

      目的 探究生姜精油-明胶涂膜对鸡肉贮藏期风味品质的影响。方法 以未涂膜鸡肉为对照组, 检测明胶涂膜组和生姜精油-明胶涂膜组鸡肉样品的失重率、色泽、质构等指标随贮藏时间的变化, 结合扫描电镜、电子鼻和电子舌观察在室温(25℃)贮藏条件下鸡肉肌肉组织结构、品质的变化。结果 贮藏12 h后, 未涂膜组鸡肉的失重率为13.10%, 其色泽和质构性能呈快速下降的趋势, 且组织结构出现不同程度地劣变。生姜精油-明胶涂膜组和明胶涂膜组鸡肉的失重率分别为5.94%、7.82%, 且生姜精油-明胶涂膜组的鸡肉失重率仅为未涂膜组的45.34%, 有较好的持水力; 与未涂膜组相比, 生姜精油-明胶涂膜组和明胶涂膜组的鸡肉色泽保护程度更好, 质地劣变较为缓慢, 组织结构保持较完整, 且生姜精油-明胶涂膜组对鸡肉的保鲜效果优于明胶涂膜组。电子鼻、电子舌的数据显示, 与明胶涂膜相比, 加入生姜精油的复合明胶涂膜在气味和滋味上更接近新鲜鸡肉, 表明精油-明胶涂膜更有利于保持鸡肉的气味和滋味。结论 明胶涂膜对鸡肉有较好的保鲜效果, 添加生姜精油之后形成的生姜精油-明胶涂膜更有利于保持鸡肉的品质, 为生鲜鸡肉的贮藏保鲜提供一种新方法。

英文摘要:

      Objective To study the effect of ginger essential oil-gelatin coating on flavor quality of chicken during storage. Methods The weight loss, color, texture and other indicators of chicken samples in uncoated group, gelatin coated group and ginger essential oil-gelatin coated group were measured with storage time, and the changes of muscle structure and quality of chicken were observed under room temperature (25℃) by scanning electron microscopy, electronic nose and electronic tongue. Results After storage for 12 h, the weight loss rate of chicken sample in uncoated group was 13.10%, the color and texture properties showed a rapid decline trend, and the tissue structure deteriorated to different degrees. The weight loss of chicken in the ginger essential oil-gelatin coated group and gelatin coated group were 5.94% and 7.82%, respectively, and the weight loss of chicken in the ginger essential oil-gelatin coated group was only 45.34% of that in the uncoated group, showing better water retention. Compared with the uncoated group, ginger essential oil-gelatin coated group and gelatin coated group had better color protection, slower texture change and more complete tissue structure, and ginger essential oil-gelatin coated group had better fresh-keeping effect on chicken than gelatin coated group. The data of electronic nose and electronic tongue showed that compared with gelatin coating, the compound gelatin coating with ginger essential oil was closer to fresh chicken in smell and taste, indicating that the essential oil-gelatin coating was more conducive to maintaining the smell and taste of chicken. Conclusion Gelatin coating has a better fresh-keeping effect on chicken. Ginger essential oil-gelatin coating formed after adding ginger essential oil is more conducive to maintaining the quality of chicken, and provides a new method for storage and fresh-keeping of fresh chicken.