托盘包装上浆鸡肉片冷藏中品质的变化研究

Changes of the quality of the starched chicken with pallet packaging stored at low-temperature

以冷鲜鸡的胸脯肉为原料加工上浆鸡肉片,装入托盘,置4℃条件下冷藏,序时测定其细菌菌落总数、TVBN含量、pH值的变化并作感官检验,结果在放置96h时,细菌菌落数2.1×104cfu/g,肉浸汁TVBN含量16mg/100g,pH值为6.3,超过标准值。对其细菌菌相的鉴定分析表明,由肠杆菌(Enterobacter)、乳酸杆菌(Lactobacillus)、假单胞菌(Pseudomonas)构成腐败菌相,其中假单胞菌为优势菌,最终由假单胞菌和肠杆菌履行腐败变质。在此基础上拟定出上浆鸡肉片托盘包装制品4℃下冷藏的适宜保质期为84h。

With chilled fresh chicken breast for processing starched chicken,the low-temperature preservation of starched chicken with pallet packaging at 4 ℃ was measure the total bacteria counts,pH values,TVBN content in timing sequence,and were evaluated based on sensory evaluation.The results showed that the total number of bacteria increased to 2.1×104 cfu/g,TVBN content achieved to 16 mg/100 g,pH value rose to 6.3,it exceeded the standard value for 96h.Further identification showed that the bacterial flora in starched chicken was constituted by Enterobacter,Lactobacillus and Pseudomonas.Pseudomonas was the dominant bacteria.Moreover,the corruption of starched chicken was caused by the Pseudomonas and Enterobacter.Accordingly,the shelf life of starched chicken with pallet packaging was chosen for 84 h at 4 ℃.