辐照协同复配保鲜剂对生鲜鸡肉的保鲜效果研究

Effect of Irradiation Combined with Compound Preservative to Preserve Fresh Chicken

为探究辐照协同复配保鲜剂对生鲜鸡肉品质的影响,采用3 kGy辐照剂量处理经复配保鲜剂处理(0.4 mg/mL葡萄柚籽提取物、2.0 mg/mL姜黄素、1.5 mg/mL壳聚糖)的真空包装生鲜鸡肉,并在贮藏期间定期取样测定分析生鲜鸡肉的感官得分、pH值、硫代巴比妥酸值(Thiobarbituric acid,TBA)、挥发性盐基氮值(Total volatile basic nitrogen,TVB-N)、色度(L^(*)值和a^(*)值)和菌落总数的变化情况。结果表明,单独辐照处理后的鸡肉其a^(*)值为3.86±0.69,TBA值为(0.11±0.02) mg/kg,TVB-N值为(8.26±1.12)mg/100 g,高于对照组;而协同添加复配保鲜剂处理后,a^(*)值降低为3.12±0.76,TBA值降低为(0.01±0.03)mg/kg,TVB-N值降低为(7.54±1.36)mg/100 g,减缓了辐照对生鲜鸡肉所造成的色泽变化、蛋白质分解和脂质氧化。此外辐照和添加复配保鲜剂处理能有效抑制微生物的生长,且二者协同作用抑制效果更佳。

In order to explore the effect of irradiation combined with compound preservative agent on the quality of fresh chicken,vacuum packaged fresh chicken treated with combination of preservatives(0.4 mg/mL grapefruit seed extract,2.0 mg/mL curcumin,1.5 mg/mL chitosan) and irradiation with a dose of 3 kGy.The sensory score,pH value,thiobarbituric acid value (TBA),total volatile basic nitrogen (TVB-N),color difference and total number of colonies of fresh chicken were determined by regular sampling during storage.The results showed that the a~* value,TBA value and TVB-N value were 3.86±0.69,(0.11±0.02) mg/kg and (8.26±1.12)mg/100 g respectively,of individually irradiated chicken,higher than those of the control group.However,the a~* value decreased to 3.12±0.76,TBA value decreased to (0.01±0.03)mg/kg,TVB-N value decreased to (7.54±1.36)mg/100 g,after combined treatment with preservatives blend.The color change,protein decomposition and lipid oxidation caused by irradiation on fresh chicken was slowed down.In addition,irradiation and the addition of compound preservative treatment could effectively inhibit the growth of microorganisms,and demonstrating the synergistic effect between the two method.