不同包装方式对冷鲜鸡肉贮藏品质的影响

Effects of different packaging ways on the storage quality of chilled chicken

中文关键词:  包装方式  冰鲜鸡  贮藏品质  货架期

英文关键词:packaging method  chilled chicken  storage quality  shelf-life

中文摘要:

      目的 研究不同包装方式对冷鲜鸡肉贮藏品质的影响，并对冷鲜鸡肉的货架期进行预测。方法 以817冷鲜鸡为研究对象，采用保鲜膜包装（组1）、普通聚乙烯食品袋空气包装（组2）、尼龙加厚食品袋真空包装（组3）和铝箔袋真空包装（组4）4种包装方式，研究对冷鲜鸡在4 ℃冷藏条件下感官评价、色差、pH、肌苷酸(inosine monophosphate, IMP)、游离氨基酸(free amino acid, FAA)等贮藏品质的影响。结果 真空组在维持亮度值(L*)、红度值(a*)、pH、IMP、FAA方面显著优于非真空组，且在抑制冷鲜鸡腐败菌的生长繁殖方面具有优势，将普通包装的货架期3~5 d提升至7 d。结论 4 ℃冷藏的真空包装方式是817小型白羽冷鲜鸡较好的贮藏方法，能最大限度地保留其品质和营养物质，并将货架期延长到7 d。

英文摘要:

      Objective To study the effects of different packaging ways on the storage quality of chilled chicken, and to predict the shelf life of optimized chilled chicken. Methods The 817 chilled chicken were treated with different packaging ways such as oxygen permeable film packaging (group 1), air packaging of common polyethylene food bags (group 2), vacuum packaging of heavy-duty nylon food bags (group 3) and vacuum packaging of aluminum foil cooking bags (group 4). The effects of sensory evaluation, meat color, pH, inosine monophosphate (IMP) and free amino acids (FAA) on storage quality of chilled fresh chickens at 4 ℃ were studied. Results The vacuum group was significantly superior to the non-vacuum group in maintaining brightness value (L*), redness value (a*), pH value, IMP and FAA, and had advantages in inhibiting the growth and reproduction of chilled chicken pustlessness bacteria, which increased the shelf life of ordinary packaging from 3-5 days to 7 days. Conclusion The vacuum packaging method of 4 ℃ refrigeration is a better storage method for 817 small white feathers chilled chicken, which can retain its quality and nutrients to the maximum extent, and extend the shelf life to 7 days.