冷藏条件下鸡胸肉品质变化及新鲜度评价模型的构建

Development of a freshness evaluation model and quality changes in chicken breast during refrigeration conditions

中文关键词:  鸡胸肉  新鲜度评价指标  新鲜度评价模型  冷藏

英文关键词:chicken breast  freshness evaluation index  freshness evaluation model  refrigeration

中文摘要:

      目的 分析冷藏过程中鸡胸肉新鲜度评价指标并构建新鲜度评价模型。方法 以新鲜鸡胸肉为对象, 通过对其在4℃冷藏过程中的pH、挥发性基盐氮(total volatile base nitrogen, TVB-N)值、菌落总数(total viable count, TVC)和感官评分等指标进行测试, 分析鸡胸肉在4℃贮藏过程中的新鲜度变化特性。通过主成分分析法、层次聚类分析法和判别分析法等多元统计方法, 对鸡胸肉多项新鲜度评价指标的信息进行分析, 并搭建新鲜度评价模型。结果 通过多元统计方法和新鲜度评价模型分析发现, 鸡胸肉在4℃冷藏条件下贮藏过程中, 0~2 d为新鲜, 3~5 d为中度新鲜度, 6~8 d为腐败。结论 该结果可为鸡胸肉贮藏过程中新鲜度的相关研究提供理论依据, 为其他肉类食品贮藏过程中新鲜度评价模型的构建提供借鉴意义, 并有助于减少食品浪费和食源性疾病。

英文摘要:

      Objective To analyze freshness evaluation indexes for refrigerated chicken breast and construct a freshness evaluation model. Methods The freshness characteristics of chicken breasts were analyzed during storage at 4℃ by testing pH, total volatile base nitrogen (TVB-N) value, total viable count (TVC) and sensory score, which were commonly used for freshness and quality evaluation of meat products. By utilizing multivariate statistical techniques, including principal component analysis, hierarchical cluster analysis and discriminant analysis, the data from various freshness evaluation indices of chicken breast was analyzed and a freshness evaluation model was built. Results Through the utilization of multivariate statistical analysis and a freshness evaluation model, it was determined that chicken breast stored at 4℃ remained fresh for up to 2 days, maintained moderate freshness for 3?5 days, and experienced spoilage after 6?8 days. Conclusion The findings can serve as a theoretical foundation for investigating the freshness of chicken breast during storage, and offer implications for constructing freshness assessment models for other meat products during storage, thereby contributing to the reduction of food waste and foodborne illnesses.