鼠尾草酸/LDPE活性膜对新鲜鸡肉丸品质特性的影响

Effect of Carnosic Acid/Low-density Polyethylene Active Film on the Quality of Fresh Chicken Meatballs

本文使用鼠尾草酸/LDPE活性膜对新鲜鸡肉丸进行真空包装,于4℃、20℃、37℃下贮藏,对不同时期贮藏的鸡肉丸进行感官评分,并测定酸价、质构及硫代巴比妥酸值(TBARS)的变化,并与空白LDPE膜包装的鸡肉丸进行对比,以研究不同温度下CA/LDPE膜包装膜对鸡肉丸品质的影响。结果显示,鼠尾草酸/LDPE活性膜包装的鸡肉丸各项指标(感官评分、酸价、质构和TBARS)均优于空白LDPE膜包装的鸡肉丸,且温度越高,两种包装膜之间的差异越明显:37℃第10 d时,CA/LDPE膜包装的鸡肉丸口感味道感官评分为1.22±0.26,比LDPE膜高22%;酸价为20.53±0.43 mg/(g鸡肉丸),比LDPE膜低28.5%;硬度、凝聚力、咀嚼性分别为43.30、0.21和42.87,比LDPE膜高95.4%、53.2%和81.9%;TBARS值为0.698 mg/kg,比LDPE膜低47.2%。研究表明,添加鼠尾草酸的LDPE膜能够有效改善鸡肉丸的贮藏品质特性。

Fresh chicken meatballs were vacuum packaged using carnosic acid（CA）/low-density polyethylene（LDPE） active film in this study, and stored at 4, 20, and 37 ℃, respectively. Sensory indicators, acid values, texture, and 2-thiobarbituric acids（TBARS） values of the chicken meatballs stored for different periods were determined, and were compared with those of chicken meatballs packaged in LDPE film, to study the effect of CA/LDPE active film on the quality at different temperatures. The results revealed that all the indicators（sensory score, acid value, texture, and TBARS） of the chicken meatballs packaged with CA/LDPE active film were better than those packaged with LDPE film, and the higher the temperature, the greater the difference between the two films. On day 10 at 37 ℃, the chicken meatballs packaged with CA/LDPE active film showed a sensory score of 1.22±0.26, 22% higher than that of LDPE film; the acid value was 20.53±0.43 mg/g, 28.5% lower than that of LDPE film. Hardness, cohesiveness, and chewiness were 43.30, 0.21, and 42.87, respectively, which were 95.4%, 53.2%, and 81.9% higher than those of LDPE film, respectively, and TBARS value was 0.698 mg/kg, 47.2% lower than that of LDPE film. The results showed that LDPE active film with the addition of CA could effectively improve the storage quality of chicken meatballs.