不同预冷方式对冷鲜鸡肉品质影响的研究

Effect of Different Precooling Methods on the Quality of Chilled Chicken

采用水冷、微酸性电解水预冷、风冷、水冷与风冷混合及微酸性电解水预冷与风冷混合5种方式对鸡肉胴体进行预冷,比较不同预冷方式对鸡肉胴体中心温度的冷却速率、pH值、离心失水率、剪切力、菌落总数和感官品质的影响。结果表明:风冷速率最慢,鸡胸肉剪切力最大;水冷处理的鸡胸肉离心损失最大,贮藏8 h时p H值较大,且贮藏6 d时菌落总数为3.03×10^(6) cfu/g;经微酸性电解水预冷的鸡胸肉pH值和剪切力最小,且贮藏第6天时,菌落总数为3.57×10^(5) cfu/g,仍未达到国家标准值(1×10^(6) cfu/g);微酸性电解水与风冷混合预冷处理的鸡胴体离心失水率为9.43%,显著降低(P<0.05),风冷与水冷混合预冷次之。综合比较,经微酸性电解水预冷和微酸性电解水预冷与风冷混合预冷处理的鸡胴体在各个品质保持方面具有较好效果,微酸性电解水的预冷方式为冷鲜肉预冷工艺改进提供应用参考。

The cooling rate of chicken carcass center temperature,pH value,centrifugal water loss rate,shear force,total number of colonies and sensory evaluation were compared after treatment with different precooling methods of water cooling,slightly acid electrolytic water precooling,air cooling,ordinary water precooling combined with air precooling and slightly acid electrolytic water combined with air cooling.The results indicated that the shear force was significant higher and the cooling of rate was significantly declined than other cooling ways after air cooling treatment(P<0.05).Compared with other cooling ways,the water cooling caused increase of weight loss rate and pH value of chicken breast,moreover,the total plate count was up to 3.03×10^(6) cfu/g within 6 days.In addition,the pH value and shear force significantly decreased(P<0.05),and the total plate count was 3.57×10^(5) cfu/g at 6 days after cooling by slightly acid electrolytic water.The weight loss rate significantly decreased(P<0.05)after being treated by the mixed pre-cooling treatment with slightly acidic electrolytic water and air cooling,followed by the mixed precooling treatment with air cooling and water cooling.In summary,the better quality of chicken carcasses was observed in precooled with slightly acidic electrolytic water,and mixed with air cooling slightly acidic electrolytic water.Therefore,the precooling method of slightly acidic electrolytic water provided reference for the improvement of the precooling process of fresh meat.