两种不同包装材料对扒鸡产品品质的影响

Effect of Two Different Packaging Materials on Quality of Braised Chicken Product

为研究两种不同包装材料对扒鸡产品品质的影响,分别对扒鸡贮存不同时间的微生物指标、质量损失进行检测分析,并进行感官评价。结果表明,不同包装材质对高温灭菌后扒鸡的微生物指标影响不大;包装B的氧气及水蒸气透过量明显低于包装A,并且在保护扒鸡色泽和香气、延缓脂肪氧化方面明显优于包装A。因此,高阻隔包装材料能够提高扒鸡的产品品质,延长保质期。

In order to study effect of two different packaging materials on quality of braised chicken product, microbial index and weight loss were measured of different storage braised chicken, and sensory evaluations were conducted. Results showed that dif- ferent packing materials for high temperature sterilization had a little effects on microbial indicators of braised chicken, transit dose of oxygen and water vapor of packing B was significantly lower than packaging A, and in the aspect of protecting color and aroma, delaying fat oxidation, packing B was obviously better than packaging A. As a result, high barrier packaging materials could improve quality and extend shelf life of braised chicken.