期刊论文

中文

现代食品科技

1673-9078

2021

37

2

283-289 and 260

10.13982/j.mfst.1673-9078.2021.2.1005

2017ABA136:湖北省技术创新专项重大项目 T201809:湖北省高等学校优秀中青年科技创新团队项目

本校为第一机构

为研究不同冷链贮运条件对冷鲜鸭肉品质变化的影响,通过模拟产品冷链贮运过程中的环境,以感官评定、菌落总数和挥发性盐基氮（total volatile base-nitrogen,TVB-N）值为评定标准,研究了不同包装方式、运输时长、运输温度及运输途中的振动强度对冷鲜鸭肉品质的影响。结果显示,气调包装（53%O2+47%CO2）在贮运末期的TVB-N值仅为12.78 mg/100 g,仍处于二级鲜度,比真空包装和气调包装更能维持冷鲜鸭肉原有品质;运输1 h组在整个实验过程中感官评分值下降较慢,在实验末期其感官评分仍在8分以上;运输温度对产品贮运后期的菌落总数有显著影响（p＜0.05）,低温（4℃）运输能够有效地保持产品品质,比高温...

In order to study the effect of different cold chain storage and transportation conditions on the quality of chilled duck meat. Sensory evaluation, total bacterial count and total volatile base nitrogen (TVB-N) value were used as evaluation criteria to study the effects of different packaging methods, transportation time, transportation temperature and vibration intensity on the quality of chilled and fresh duck meat. The results show that The TVB-N value of modified atmosphere packaging (53% O2+47% CO2) at the end of storage and transportation...