4℃贮藏下粤式盐焗鸡品质变化及保质期研究

Study on quality change and shelf life of Guangdong style salt baked chicken storaged in 4℃

以真空包装的粤式盐焗鸡为原料,研究其在4℃贮藏条件下的品质变化及保质期。结果表明:感官评分在第15、18及21天时显著降低(P<0.05),到第18天时已超出接受程度,亮度L*值及黄度a*值显著降低(P<0.05);pH呈先增大后减小趋势(P>0.05),挥发性盐基氮及酸价均不断增加,其中,鸡皮的挥发性盐基氮变化差异显著(P<0.05),到第18天时鸡肉中的挥发性盐基氮超出国标限值(15mg/100g),鸡肉酸价在第15、18及21天时差异显著(P<0.05);剪切力显著降低(P<0.05),而硬度、咀嚼性和鸡皮拉伸强度增加明显(P<0.05);大肠杆菌及菌落总数均未超出国标限值,沙门氏菌未被检出。因此,4℃贮藏条件下真空包装的粤式盐焗鸡的品质随贮藏时间的延长而下降,建议贮藏期最长为15d。

The quality change and shelf lfie of Guangdong packaged salted chicken were studied, which was storaged in 4 ℃. Results： Ssensory score decreased significantly in the 15th, 18th and 21th days （P〈0.05）, while, it exceeded acceptance in the 18th day, with the brightness L ＊ value and yellowing a ＊ value decreasing signifi cantly （P〈0.05） ; pH increased first and then decreased （P〉0.05）. The difference was not significant, volatile salt nitrogen and acid value were all increasing, and the variation of volatile salt nitrogen and nitrogen in chicken skin was significantly different （P〈0.05）, in the 18th day, the volatile salt based nitrogen in the chicken was15 mg/100 g and the chicken acid value was significantly different in the 15th, 18th and 21th days （P〈0.05）; the shear force decreased significantly （P〈0.05）, while the hardness, chewiness and the tensile strength of chicken skin increased significantly （P〈 0.05） ; the total number of Escherichia coli and colonies were not beyond the limit of going abroad, and Salmonella was not detected. There fore, the quality of cantonese style salt baked chicken with vacuum packaging decreased with the prolongation of storage time at 4 degree storage, suggesting that the longest storage period less than 15 days.