摘要
为评估乳酸与低温等离子协同作用对黄羽肉鸡胴体的保鲜效果,设置乳酸体积分数、放电电压、放电时间3个变量,以菌落总数、大肠菌群数量、脂肪氧化值为评价指标进行单因素和响应面试验,以最佳杀菌工艺参数进行贮藏实验,测定贮藏期间鸡肉的微生物、理化和品质指标。结果表明,最佳杀菌参数为乳酸体积分数2.0%、放电电压150kV、放电时间115s,此条件下鸡肉表面菌落总数、大肠菌群数量和脂肪氧化值分别为3.02、1.00(lg(CFU/g))和0.58 mg/kg。贮藏至第7天,相比单独乳酸处理和单独等离子体处理,乳酸协同低温等离子体处理对菌落总数和大肠菌群数量的抑制效果分别提升26.75%、19.72%和34.51%、24.87%,挥发性盐基氮含量分别降低27.35%、12.25%,并延缓鸡肉贮藏期间pH值上升,改善肉的质地,显著减慢感官品质的劣变速度(P<0.05)。等离子体处理虽使前期(第1~3天)脂肪氧化值有所增加,但肉并未出现任何异味,且对肉色没有显著影响。综上,相比于单一杀菌处理,乳酸与低温等离子体协同使用对黄羽肉鸡胴体的保鲜效果更好。
In order to evaluate the effect of lactic acid(LA)-assisted low-temperature plasma on the preservation of yellow-feathered broiler carcass,single factor experiments and response surface methodology were used to investigate total viable count(TVC),coliform count(CC)and fat oxidation value as a function of three variables,namely LA concentration(V/V),discharge voltage,and discharge time.Microbiological,physicochemical,and quality indicators of chicken were determined during storage after sterilization under optimized conditions.The results showed that the optimal sterilization parameters were LA concentration of 2.0%,discharge voltage of 150 kV,and discharge time of 115 s.Under these conditions,the TVC and CC on the surface of chicken and its fat oxidation value were 3.02,1.00(lg(CFU/g))and 0.58 mg/kg,respectively.On the 7th day of storage,the inhibitory effects of LA-assisted low-temperature plasma on TVC and CC increased by 26.75%and 19.72%compared with those of LA,by 34.51%and 24.87%compared with those of low-temperature plasma,respectively,and the combination decreased the total volatile basic nitrogen(TVB-N)content by 27.35%and 12.25%compared with single treatments with LA and low-temperature plasma,respectively.In addition,the combination treatment delayed the increase in pH of chicken during storage,improved the texture,and significantly slowed down the deterioration of sensory quality(P<0.05).Low-temperature plasma treatment increased the fat oxidation value at the early stage(from day 1 to 3)of storage,but did not have a significant impact on the sensory evaluation of meat in terms of odor or color.Overall,LA combined with low-temperature plasma was more effective in preserving yellow-feathered broiler carcass than either alone.
作者
梅新成
徐幸莲
赵庭辉
王鹏
李令琦
黄天然
杨雨佳
王伟南
赵洋
MEI Xincheng;XU Xinglian;ZHAO Tinghui;WANG Peng;LI Lingqi;HUANG Tianran;YANG Yujia;WANG Weinan;ZHAO Yang(State Key Laboratory of Meat Quality Control and Cultured Meat Development,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Ninglang Animal Husbandry Work Instructing Station,Lijiang 674301,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第17期206-215,共10页
Food Science
基金
“十四五”国家重点研发计划重点专项(2021YFD2100503-3)
现代农业产业技术体系建设专项(CARS-41)。
关键词
低温等离子体
乳酸
黄羽肉鸡胴体
响应面优化
保鲜效果
low-temperature plasma
lactic acid
yellow-feathered broiler carcass
response surface methodology optimization
preservation effect