包装形式对鸡肉沙拉品质的影响

Effects of packaging forms on qualities of chicken salad

研究包装形式对鸡肉沙拉品质的影响。鸡肉沙拉可以分为蔬菜、鸡肉、沙拉汁3种配料,将3种配料设计为全混包装、半混包装(蔬菜与鸡肉混合包装、沙拉汁独立包装)、各自分体包装3种形式,在4℃下贮藏,考察鸡肉沙拉菌落总数、大肠杆菌、颜色、风味、质构、气体浓度、感官评价等指标。结果表明:全混包装在第1天风味发生变化,第3天大肠杆菌超过阈值,第4天菌落总数超过阈值;半混包装在第3天风味变化,第2天大肠杆菌超过阈值,第2天菌落总数超过阈值;分体包装在第5天风味发生变化,大肠杆菌与菌落总数未超过阈值,颜色与新鲜样品相关性仍大于0.8,感官评价在可接受范围。因此,分体包装对鸡肉沙拉的品质保持最佳。

The effects of packaging on qualities of chicken salad were studied. The ingredients of chicken salad were divided into vegetables, chicken, and salad sauce. The 3 ingredients were all mixed packaging, semi-mixed packaging （vegetable and chicken mixed packaging, salad sauce packaging） and split packaging stored at 4 ~C. Total bacterial count, E.coli, color, flavor, texture, gas concentration and sensory evaluation of chicken salad were compared. The results showed that the flavor of mixed packaging changed on 1st day and the threshold of E.coli exceeded on 3rd day, and total bacterial count exceeded the threshold on 4th day. The flavor of semi-mixed packaging changed on 3rd day, the E.coli exceeded the threshold on 2nd day, The total bacterial count exceeded the threshold on 3rd day. The flavor of split packaging changed on 5th day, while the total bacterial number and E.coli didn＇t exceed the threshold value in 5th day,. The color correlation with the fresh sample was higher than 0.8, and the sensory properties were acceptable. Therefore, the split packaging maintained the quality of chicken salad effectively