包装方式对冷鲜鸡肉贮藏品质的影响

Effect of packaging methods on quality of cold-fresh chicken

研究以市售冷鲜鸡胸脯肉为供试样品,通过测定不同包装方式下样品在(0~4)℃冷藏过程中挥发性盐基氮值(TVB-N值)、色差值(L~*值)、菌落总数、pH、硫代巴比妥酸值(TBARs值)、感官评价值等指标的变化,来比较分析托盘包装、真空包装、气调包装3种包装方式对其贮藏品质的影响。结果表明:真空包装(真空度为0.085 MPa)和气调包装(气体参数为40%CO_2+60%N_2)在延缓冷鲜鸡肉贮藏过程中TVB-N值、TBARs值、pH、菌落总数值的上升及感官评价值、L~*值的下降方面明显优于托盘包装;气调包装在抑制鸡肉pH、TVB-N值上升和感官评价值下降方面显著优于真空包装(P<0.05)。总体保鲜效果为:气调包装>真空包装>托盘包装。

Commercial cold chicken breast meat which was used as test sample in this study. The changes of indicators such as volatile base nitrogen value（TVB-N value）, chromatic aberration（L^＊ value）, total colony count, pH, thiobarbituric acid（TBARs）, sensory evaluation were measured during the refrigerating of sample from 0 to 4 ℃ with different packaging, in order to compare the effects of pallet packing, vacuum packaging（vacuum degree： 0.085 MPa） and gas package（gas parameters： 40% CO2＋60% N2） that three different packaging methods on the quality of chicken during storage. The results showed that both vacuum and modified atmosphere packaging were significantly superior to tray packaging in delaying the increase of TVB-N value, TBARs value, pH value, total colony value, and the decrease of sensory evaluation value and -L^＊ value during the storage of chilled chicken. modified atmosphere packaging is significantly better than vacuum packaging in terms of inhibition of pH, increase in TVB-N, and decrease in sensory evaluation value. The effect of fresh-keeping is： modified atmosphere packagingvacuum packagingpallet packaging.