期刊论文

中文

食品科技

1005-9989

2020

45

7

137-142,151

10.13684/j.cnki.spkj.2020.07.025

四川省教育厅科研项目(CC19Z03) 湖北省高等学校优秀中青年科技创新团队计划项目(T201809)。

本校为第一机构

研究气调包装对卤鸡冷藏品质的影响,通过比较7组不同气体比例包装产品冷藏9d后的菌落总数,优选出气调组4(33.3％O2+33.3％N2+33.3％CO2)和气调组5(50％O2+50％N2),并进一步考察该气调包装产品冷藏期间的品质变化规律及挥发性成分组成特点.结果 发现:相较托盘-保鲜膜包装,气调包装能有效延缓产品腐败,而气调组4在冷藏期间的TVB-N值均显著低于其他实验组(P＜0.05),且冷藏后期的微生物生长亦得到有效抑制;气调包装卤鸡冷藏期间的挥发性成分数量不断减少,以茴香脑为主的醚类成分相对含量最高,而其相对含量先减后增;不同包装方式和不同贮藏期卤鸡样品的挥发性共有成分为己醛、β-蒎烯、右旋萜二烯、桉...

The effect of modified atmosphere packaging on the quality of pot-stewed chicken during cold storage was investigated.The total bacterial count of 7 packaging groups with different gas proportions were analyzed on the 9th day of cold storage.As a result,group 4(33.3%O2+33.3%N2+33.3%CO2)and group 5(50%O2+50%N2)were selected for the further investigation on the change of quality and volatile components during cold storage.The results showed that the modified atmosphere packaging could delay the spoilage of products obviously.The TVB-N value of group 4 were significantly lower than those of the o...