摘要
为降低鸡胸肉减菌过程中次氯酸钠的使用浓度,本研究采用了超声(300 W、工作1 s、停歇1 s、总时间15 min)与次氯酸钠(30 mg/L)相结合的方式对鸡胸肉进行处理。通过对鸡胸肉冷藏(4℃)过程中菌落总数、pH值、色泽、嫩度、质构特性、保水性指标的测定,探讨了超声协同次氯酸钠(U/SH_(30)处理)对鸡胸肉的减菌效果及冷藏过程中品质的影响。结果表明:与对照组(浸没在4℃预冷的90 mL无菌生理盐水中15 min的样品)相比,在冷藏第0天时,U/SH_(30)处理对鸡胸肉的pH值、色泽、质构特性无显著影响(P>0.05),菌落总数显著下降(P<0.05),嫩度和保水性显著增大(P<0.05);在冷藏1～6 d,菌落总数、pH值、b~*值、硬度和黏性显著低于对照组(P<0.05),弹性、L~*值、a~*值整体上显著高于对照组(P<0.05)。因此,超声协同次氯酸钠处理可以提高鸡胸肉的嫩度和保水性,并延长其保鲜期。
In order to reduce the concentration of sodium hypochlorite used to reduce its bacteria count, chicken breast meat was treated by the combination of ultrasound (300 W, on-off pulses of 1 s/1 s, 15 min) and sodium hypochlorite (30 mg/L). The effect of this combined treatment (U/SH30) on the bacterial decontamination and storage quality of chicken breast meat was evaluated through the determination of the total number of colonies, pH, color, tenderness, texture and water-holding capacity of chicken breasts during chilled storage (4 ℃). The results showed that U/SH30 treatment had no significant effect on pH, color or texture (P > 0.05), but decreased significantly total number of colonies (P < 0.05), and increased tenderness and water-holding capacity (P < 0.05) on day 0 compared with the control group (immersed for 15 min in sterile saline precooled to 4 ℃). Total number of colonies, pH, b* value, hardness and adhesiveness were lower, while springiness, L* value and a* value were higher than those in the control group from day 1 to 6. These results indicated that combining ultrasound with sodium hypochlorite can improve the tenderness and water-holding capacity while prolonging the shelf life of chicken meat.
作者
孙永才
孙京新
李鹏
慕鸿雁
王宝维
黄明
李玉峰
王虎虎
SUN Yongcai;SUN Jingxin;LI Peng;MU Hongyan;WANG Baowei;HUANG Ming;LI Yufeng;WANG Huhu(College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109,China;National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095,China;Key Laboratory of Poultry Disease Diagnosis and Immunology, Institute of Poultry Science, Shandong Academy of Agricultural Sciences, Jinan 250023,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第9期262-268,共7页
Food Science
基金
山东省现代农业产业技术体系家禽创新团队建设项目(SDAIT-11-11)
"十三五"国家重点研发计划重点专项(2018YFD0501400)
关键词
超声
次氯酸钠
减菌
鸡胸肉品质
ultrasound
sodium hypochlorite
bacterial decontamination
chicken breast quality
