摘要
为实现M鲜生冰箱精准分区保鲜的目的,以普通冰箱4℃冷藏为对照,对比分析M鲜生冰箱及其不同层(由下至上分别为S1、S2、S3、S4,其与冰箱内电场保鲜电板的距离分别为5、40、65、75 cm,温度均为4℃)对鸡胸肉冷藏期间(1~7 d)菌落总数、总挥发性盐基氮、pH、贮藏损失率、蒸煮损失率、L^(*)值、a^(*)值、b^(*)值、剪切力、水分分布的影响。结果表明:普通冰箱冷藏3 d后的菌落总数、总挥发性盐基氮分别超过6(lg(CFU/g))和25 mg/100 g,说明其保质期仅为3 d;而M鲜生冰箱S2处理则可延长鸡胸肉保质期至5 d;在有效冷藏期内,M鲜生冰箱S2组的贮藏损失率、蒸煮损失率、剪切力值、b^(*)值、自由水相对比例最低,L^(*)值、a^(*)值、不易流动水相对比例最高,说明M鲜生冰箱S2处理能有效减少鸡胸肉的汁液流失,维持肉样的保水性,延缓其色泽劣变,护色效果最佳,同时其也能较好地维持肉样的嫩度,提升鸡胸肉冷藏期间的整体品质。研究结果为M鲜生冰箱在肉类冷藏过程中分区的合理选择及应用提供了参考依据。
To achieve the purpose of accurate zoning preservation in M fresh refrigerator,with 4℃refrigeration in ordinary refrigerator as control group,the effect of M fresh refrigerator and its different layers(from bottom to top marked as S1,S2,S3,S4,respectively,the distances between the layers to the electric field preservation panels in the refrigerator were 5,40,65,75 cm,respectively,and the temperatures were all 4℃)on the total viable count,total volatile basic-nitrogen,pH value,cold storage loss rate,cooking loss rate,L^(*),a^(*),b^(*)values,shear force and moisture distribution of chicken breast during cold storage(1~7 d)were comparatively analyzed.The results showed that the total viable count and total volatile basic nitrogen exceeded 6(lg(CFU/g))and 25 mg/100 g,respectively,after 3 days of storage in ordinary refrigerator,which suggested that the shelf life was only 3 d;while M fresh refrigerator S2 treatment could prolong the shelf life of chicken breast to 5 d;during the effective refrigeration period,the storage loss rate,cooking loss rate,shear force value,b^(*)value and relative proportion of free water in M fresh refrigerator S2 group were the lowest,while L^(*),a^(*)values and relative proportion of difficult flowing water were the highest,which showed that M fresh refrigerator S2 treatment could effectively reduce juice loss,maintain muscle water retention,delay color deterioration and have the best color protection effect,and at the same time could maintain better tenderness of muscle and improve the overall quality of chicken breast during cold storage.Which provides a reference for the reasonable selection of preservation zone and application of M fresh refrigerator in meat refrigeration.
作者
贾伟
李艳杰
李新伟
刘志福
袁改波
JIA Wei;LI Yanjie;LI Xinwei;LIU Zhifu;YUAN Gaibo(Xinjiang Pagorang Food Co.,Ltd.,Urumqi 830000,China;Institute of Agricultural Products Processing,Chinese Academy of Agricultural Sciences,Beijing 100089,China;Bohai University,Jinzhou 121000,China)
出处
《保鲜与加工》
CAS
北大核心
2024年第6期25-32,共8页
Storage and Process
基金
天山创新团队计划(2022D14012)
国家重点研发计划项目(2023YFD210010304)。
关键词
M鲜生冰箱
分区保鲜
鸡胸肉
冷藏
品质
M fresh refrigerator
zoning preservation
chicken breast
refrigeration
quality
