摘要
在洁净环境下,以托盘有氧方式对宁都黄鸡鸡胸肉进行包装后,于(4.0±0.5)℃温度下冷藏,对冷藏过程中鸡胸肉的菌落总数、肌苷酸(IMP)含量、17种氨基酸含量以及挥发性盐基氮(TVB-N)含量进行测定,了解鸡胸肉在冷藏过程中各营养品质的变化规律。结果显示:在冷藏7 d时间里,肌苷酸含量随保存时间的增加而呈缓慢下降趋势,17种氨基酸含量在保藏期内的变化并不显著。pH值和挥发性盐基氮(TVB-N)值在冷藏期间发生缓慢变化,至冷藏第7天时,均在标准限量值规定范围内。鸡胸肉中的菌落总数对数值在第6天时为5.44±0.02,在第7天时为6.25±0.27,超过新鲜肉菌落总数限量对数值6。综合各项指标得出,在不进行任何保鲜处理下,以托盘有氧包装的宁都黄鸡鸡胸肉在(4.0±0.5)℃温度下,保鲜期为6 d,在这6 d时间内,宁都黄鸡鸡胸肉的营养品质并未发生实质性的变化。
The breast muscle of Ningdu yellow chicken was packaged with tray aerobic method in clean environment, andthen was refrigerated under （4.0±0.5）℃ condition. The total bacterial count, inosinic acid （ IMP） content, amino acid content,and volatile basic nitrogen （TVB-N） content in the chilled breast muscle were measured to understand the changes in nutritionalquality of chicken breast muscle during refrigerated storage. The results showed that the content of IMP decreased gradually withthe increase in refrigerated storage time within 7 days, while the contents of 17 kinds of amino acids changed slightly during coldstorage. The pH-value and TVB-N value changed slowly in the refrigeration period, and they did not exceed the standard limitvalue on the 7th day. The logarithmic value of total bacterial count in chicken breast muscle was 5.44±0.02 on the 6th day, andwas 6.25±0.27 on the 7th day, which exceeded the limit value （ 6） for fresh meat. So, it was concluded that the shelf life ofchilled Ningdu yellow chicken breast muscle packaged with tray aerobic method was 6 days under （4.0±0.5） ℃ condition, andthere was no substantial change in the nutritional quality of Ningdu yellow chicken breast muscle during 6 days’ cold storage.
作者
尹德凤
向建军
廖且根
张大文
张莉
YIN De-feng;XIANG Jian-jun;LIAO Qie-gen;ZHANG Da-wen;ZHANG Li(Research Institute for Quality,Safety and Standard of Agricultural Products,Jiangxi Academy of Agricultural Sciences /Laboratory for Quality and Safety Risk Assessment of Animal Products（Nanchang）,Ministry of Agriculture / Key Laboratory forQuality and Safety of Agricultural Products,Jiangxi Academy of Agricultural Sciences,Nanchang 330200,China)
出处
《江西农业学报》
CAS
2018年第10期81-85,共5页
Acta Agriculturae Jiangxi
基金
国家畜禽产品质量安全风险评估重大专项(GJFP2018007)
江西省农业科学院青年基金项目(2016CQN014)
关键词
宁都黄鸡
鸡胸肉
冷藏
品质
Ningdu yellow chicken
Chicken breast muscle
Cold storage
Quality
