巴氏杀菌工艺对白切鸡食用品质及货架期的影响

Effect of Pasteurization Process on the Edible Quality and Shelf Life of White Cut Chicken

为研究不同巴氏杀菌工艺(85℃20 min、75℃30 min)对白切鸡食用品质及货架期的影响,将样品置于0~4℃贮藏0-30-40 d,测定pH、色度、质构、挥发性风味物质、挥发性盐基氮(TVB-N)、菌落总数及感官品质。结果表明,经巴氏杀菌工艺处理的白切鸡pH变化稳定,菌落总数较低,TVB-N生成量较低。通过与对照组相比,两组不同处理的巴氏杀菌工艺均不会对白切鸡的颜色、硬度和咀嚼性等食用特性产生明显趋势性的影响,感官评分与对照组无显著差异(P>0.05)。同时,本研究比较出了两种不同巴氏杀菌工艺的相对优越性,证明以85℃杀菌处理20 min的工艺条件对抑制产品中的微生物生长、延长白切鸡的货架期以及减少贮藏期间鸡肉食用品质的劣变具有明显的作用。

To investigate the effects of different pasteurization processes(85℃for 20 min and 75℃for 30 min)on the edible quality and shelf life of white cut chicken,the samples were stored at 0~4℃for 0-30-40 d,and the pH,color,texture,volatile flavor substances,volatile salt base nitrogen(TVB-N),total number of colonies,and sensory quality were determined.Results indicated that the pH value of white cut chicken treated by pasteurization process was stable,the total colony count was lower,and the generation of TVB-N was lower.After comparing with the control group,neither of the two groups of different treatments of the pasteurization process would have a significant trending effect on the eating characteristics of white cut chicken such as color,hardness and chewiness,and the sensory scores were not significantly different from those of the control group(P>0.05).Meanwhile,this study compared the relative superiority of two different pasteurization processes and demonstrated that the process condition of 85℃pasteurization treatment for 20 min had a significant effect on inhibiting microbial growth in the product,prolonging the shelf-life of the white cut chicken,and reducing the deterioration of the edible quality of the chicken meat during storage.