不同保存方式下土鸡肉品质及微生物变化规律的研究

Study on the quality and microbial change law of native chicken under different preservation methods

为解决鸡肉运输难及保鲜期短的问题,提供最佳的鸡肉品质,研究设计真空和非真空包装,设定11个温度梯度(-30℃、-20℃、-10℃、-4℃、0℃、2℃、4℃、6℃、8℃、9℃、室温),并在第1d、2d、4d、6d进行感官检验、测定pH值、TVB-N和菌落总数。结果鸡肉的组织弹性在第4d,真空包装出现异常肉质比非真空包装少,且发生变质时间更迟,两个包装比较差异极显著(p<0.01);鸡肉色泽两个包装出现异常无显著变化;鸡肉气味第2d和4d二者差异极显著(p<0.01),第2d真空包装和非真空包装分别在室温以上和6℃以上出现异味。第4d真空包装和非真空包装分别在在室温以上和在8℃以上时为臭味。在0℃以下鸡肉组织弹性、切面色泽、气味均无明显变化;鸡肉pH保存温度在-30~2℃时,两个包装均为pH<6.7,而非真空包装在第4d、6℃时,就已经开始变质,比真空包装出现变质时间更早;鸡肉TVB-N保存温度<4℃时,两个包装均正常;鸡肉菌落总数第6d保存温度在-30~2℃两个包装均<5.7lg(CFU/g),保存温度越低,菌落总数均越小,同一温度真空包装保存低于非真空包装。可见土鸡胴体在0℃时不管是感官检验pH值、TVB-N以及菌落总数是最佳保存方式,真空包装优于非真空包装,可以使新鲜鸡肉的保存期延长至6d以上,且能保持较好的土鸡胴体品质。

To solve the problems of difficult transportation and short preservation period of chicken and provide the best chicken quality, vacuum and non-vacuum packagingwere studied and designed.Eleven temperature gradients(-30℃,-20℃,-10℃,-4℃, 0℃, 2℃, 4℃, 6℃, 8℃, 9℃ and room temperature) were set, and sensory tests, pH value, TVB-N and total colonies were detected on the 1 st, 2 nd, 4 th, and 6 th days. The results showed that the abnormal meat quality in vacuum packaging was less than that in non-vacuum packaging on the 4 th day, and deterioration time was later, and the difference between the two packaging was very significant(p<0.01). The color of chicken packaged by two methods was abnormal, but there was no significant difference, and odor of chicken packaged by two methods had significant difference on the 2 nd day and 4 th day(p<0.01). On the 2 nd day, the product packaged by vacuum and non-vacuum had peculiar smell above room temperature and 6℃, respectively. On the 4 th day, the product packaged by vacuum and non-vacuum had nasty smell above room temperature and 8℃, respectively. There was no significant change in tissue elasticity, section color and odor of chicken below 0℃,when the chicken was stored at-30~2℃, the pH of the two packaging was less than 6.7, and the non-vacuum packaging began to deteriorate at the 4 th day and 6℃, and itshowed earlierdeteriorationcompared with vacuum packaging. When preservation temperature was less than 4℃, TVB-N of chicken in two packaging were normal. When preservation temperature was-30~2℃, the total number of colonies of chicken were less than 5.7 lg(CFU/g) on the 6 th day, and the lower the preservation temperature, the smaller the total number of colonies, and the vacuum packaging was lower than the non-vacuum packaging at the same temperature. The results showed that sensory test, pH value, TVB-N and the total number of colonies of native chicken preserved at 0℃ were the best, and vacuum packaging was better than non-vacuum packaging, which could prolong the storage life of fresh chicken to more than 6 days, and native chicken carcass quality could be maintained better.