不同温度对调理鸡排低温贮藏品质特性的影响
Effects of Different Temperatures on the Quality Characteristics of Prepared Chicken Steak during Low-Temperature Storage
周凯 1周干 2谢勇 3王兆明 1李先保 2周辉 1徐宝才1
作者信息
- 1. 合肥工业大学食品与生物工程学院,安徽 合肥 230601;合肥工业大学 农产品生物化工教育部工程研究中心,安徽 合肥 230601
- 2. 安徽科技学院食品工程学院,安徽 滁州 233100
- 3. 合肥工业大学食品与生物工程学院,安徽 合肥 230601
- 折叠
摘要
为研究不同温度对调理鸡排低温贮藏品质特性的影响,本实验利用3种不同的贮藏温度(4℃(冷藏)、-2℃(冰温贮藏)和-18℃(冷冻贮藏))对调理鸡排进行贮藏,并通过对贮藏期间调理鸡排菌落总数、颜色、持水力、质构特性等的测定以及扫描电子显微镜的观察,分析调理鸡排理化品质以及微观结构的变化情况.菌落总数分析结果表明,相比于冷藏,冰温贮藏可以将调理鸡排的货架期延长2倍(从约4 d延长到约12 d);理化品质分析结果表明,冰温贮藏条件下调理鸡排的持水力和质构特性都得到了更好的保持.此外,扫描电子显微镜的观察结果表明,冰温贮藏条件下鸡排的微观结构受到的损伤相较于冷藏和冻藏而言更小.虽然冷冻贮藏条件下鸡排的货架期较长(3个月以上),但是其持水力、质构、微观结构等品质下降也更快.而冰温贮藏在延长货架期的同时,也更好地保持了调理鸡排的品质特性.综上,本研究可为冰温贮藏在调理鸡排贮运过程中的应用提供理论参考.
Abstract
In order to study the effects of different temperatures on the quality characteristics of prepared chicken steak during low-temperature storage, chicken samples were stored at 4, −2 or −18 ℃ and evaluated for total viable count, color, water-holding capacity and texture characteristics as well as observed by scanning electron microscopy (SEM). The shelf-life of prepared chicken steak stored at −2 ℃ was about 12 days compared to only about four days at 4 ℃. The water-holding capacity and textural properties were best maintained at −2 ℃. Moreover, the results from SEM suggested that the microstructure was less damaged at −2 ℃ compared to the other two storage temperatures. Although the shelf-life of frozen chicken steak was much longer (over 90 days), the water-holding capacity, texture and microstructure deteriorated faster. In contrast, storage at −2 ℃ could prolong the shelf life while maintaining the quality characteristics of prepared chicken steak well. This study provides strong evidence that prepared meat products should be stored at −2 ℃.
关键词
调理鸡排/低温贮藏/冰温贮藏/品质特性/货架期Key words
prepared chicken steak/low-temperature storage/super-chilled storage/quality characteristics/shelf-life引用本文复制引用
基金项目
出版年
2021
国家科技期刊平台
NSTL
维普
万方数据