保鲜剂浸泡和PE无菌袋包装处理对鸡胸肉品质的影响

Effects on treatments of preservative immersion and PE aseptic bag package on chicken breast qualities

为了探索延长冷鲜鸡肉保质期的实用技术,以冷鲜鸡胸肉为对象,用不同保鲜剂浸泡1min后沥干,然后用PE无菌袋真空包装后,测定样品在(0~4)℃贮藏过程中Aw、汁液流失率、菌落总数、TVBN值和球蛋白沉淀的变化。结果表明:鸡胸肉经保鲜剂浸泡和PE无菌袋真空包装处理后,上述指标的变化显著优于对照组。不同处理组间样品品质的变化有显著差异,3%乳酸保鲜和PE无菌袋真空包装处理效果最好,鸡胸肉经此处理后,在第9天,Aw为0.983,汁液流失率为7.41%,TVBN值为12.3 mg/100 g,球蛋白沉淀最小,菌落总数小于106 cfu/g。

In order to explore the technology of prolonging cooled chicken shelf life, changes of Aw, drip loss, total bacterial count, TVBN value and globulin precipitation of chilled chicken breast at（0~4）℃ were detected after samples were immersed 1 min in different preservative and packed with PE aseptic bag. The results showed that changes of above indexes were better significantly than controlled samples. There were significant differences of samples quality between different treatment group, the treatment effect of 3% lactic acid preservation and PE aseptic bag vacuum package was best, in ninth days, Aw was 0.983, drip loss was 7.41%, TVBN value was 12.3 mg/100 g, globulin precipitation was minimum, total bacterial count was less than 106 cfu/g.