冰温条件下不同包装方式对调理鸡排肌原纤维蛋白凝胶特性的影响

Effect of different packaging methods on the gel properties of myofibrillar protein of prepared chicken cutlet under ice temperature

探究冰温条件下不同包装方式对调理鸡排肌原纤维蛋白凝胶特性的影响。对冰温(-2℃)条件下,真空包装和无氧气调包装的调理鸡排分别于0、7、14、21d采样,分析测定各采样点肌原蛋白凝胶的保水性、流变学特性、低场核磁共振和凝胶的微观结构。结果显示随着时间的延长,真空包装和气调包装的凝胶保水性从97.35%分别下降到91.45%和95.50%;气调包装条件下凝胶的储能模量G’值总体高于真空包装贮藏,气调包装凝胶的微观结构均一,且孔径较小。因此,冰温条件下调理鸡排易采用气调包装方式储藏。本研究为调理鸡排的冰温保鲜提供参考,可用于有效控制调理鸡排的保存期。

The effects of different packaging methods on the gel properties of myofibrillar protein of prepared chicken cutlet under ice temperature were studied.Under ice temperature(-2℃),prepared chicken cutlet with vacuumpackaging and modified atmosphere packaging without oxygen were sampled at 0,7,14 and 21 d.The water retention,rheological properties,low-field nuclear magnetic resonance and microstructure of gel at each sampling points were analyzed and detected.The results showed that,with the prolongation of time,the gels water retention of vacuum packaging and modified atmosphere packaging decreased from 97.35%to 91.45%and 95.50%respectively.The storage modulus G’value of gels under modified atmosphere packaging storage was overall higher than that under vacuumpackaging storage,and microstructure of gels under modified atmosphere packaging was uniform,and aperture was smaller.Therefore,modified atmosphere packaging was adopted to store prepared chicken cutlet under ice temperature conditions.It provided the references for the ice temperature preservation of prepared chicken cutlet,and survival period of prepared chicken cutlet could be controlled effectively.