不同包装材料对冷鲜鸡胸肉品质的影响

Effects of Different Packaging Method on Chicken Breast Qualities

以冷鲜鸡胸肉为原料,采用托盘包装、PE无菌袋和高温蒸煮袋真空包装处理后,测定样品在0~4℃贮藏过程中感官指标、汁液流失率、Aw、TVBN值、菌落总数和球蛋白沉淀的变化。结果表明:鸡胸肉经PE无菌袋和高温蒸煮袋真空包装处理后,上述指标的变化显著好于托盘包装处理。高温蒸煮袋真空包装处理对抑制鸡胸肉品质下降的效果最显著,在第9天,感官状态显示依然为二级鲜肉,汁液流失率为5.58%,Aw为0.987,TVBN值为11.9 mg/100 g,菌落总数小于10~6cfu/g,球蛋白沉淀最小。

In order to explore the technology of prolonging cooled chicken shelf life,Changes of sensory index、drip loss、Aw、TVBN value 、total bacterial count and globulin precipitation of chilled chicken breast at 0-4 ℃ were detected after samples were treated with pallet package、PE aseptic bag and high-temperature retort bag vacuum package. The results showed that changes of above indexes of PE aseptic bag and high-temperature retort bag vacuum package were better significantly than pallet package. the effect of high-temperature retort bag vacuum was most significant,in ninth days,organoleptic state was secondary fresh meat,drip loss was 5.58 %,Aw was 0.987,TVBN value was 11.9 mg/100 g,total bacterial count was less than 10~6 cfu/g,globulin precipitation was minimum.