李 雪,王 丽,刘光宪,程文龙,张 耀.气调包装对酱卤鸭翅品质和保鲜效果的影响[J].食品安全质量检测学报,2021,12(23):9171-9176
气调包装对酱卤鸭翅品质和保鲜效果的影响
Effects of modified atmosphere packaging on quality and preservation of sauced duck wings
投稿时间:2021-08-04  修订日期:2021-11-18
DOI:
中文关键词:  酱卤鸭翅  气调包装  品质  保鲜效果
英文关键词:sauced duck wings  modified atmosphere packaging  quality  preservation effect
基金项目:江西现代农业科研协同创新专项项目(JXXTCX202003、JXXTCXNLTS202105、JXXTCXQN201905)、江西省重点研发计划项目(20202BBFL63037、20202BBFL63038)、江西省杰出青年人才资助计划(20192BCBL23026)
作者单位
李 雪 江西省农业科学院农产品加工研究所 
王 丽 江西省农业科学院农产品加工研究所 
刘光宪 江西省农业科学院农产品加工研究所 
程文龙 江西省农业科学院农产品加工研究所 
张 耀 江西省农业科学院农产品加工研究所 
AuthorInstitution
LI Xue Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences 
WANG Li Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences 
LIU Guang-Xian Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences 
CHENG Wen-Long Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences 
ZHANG Yao Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences 
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中文摘要:
      目的 研究酱卤鸭翅贮藏过程中不同气体比例气调包装对酱卤鸭翅品质和保鲜效果的影响, 并确定最佳气调包装条件。方法 将酱卤鸭翅置于3种不同气体比例气调包装中, 分别在13 ℃贮藏1、3、5、7、 10 d, 测量样品pH、硫代巴比妥酸(thiobarbituric acid, TBA)值、挥发性盐基氮(total volatile basic nitrogen, TVB-N)值、菌落总数、嫩度和硬度。结果 30% N2+70% CO2气调包装组比其他2组的pH、TBA值、TVB-N值、菌落总数均低; 不同气调包装的酱卤鸭翅感官评分均随着贮藏时间的延长而下降; 30% N2+70% CO2气调组和50% N2+50% CO2气调组随着贮藏时间的延长酱卤鸭翅的嫩度和硬度均上升, 而70% N2+30% CO2气调组随着贮藏时间的延长酱卤鸭翅的嫩度和硬度呈先增高后降低的趋势。结论 酱卤鸭翅在气调包装气体比例为30% N2+70% CO2时保鲜效果最佳, 本研究可为延长熟肉制品货架期提供参考。
英文摘要:
      Objective To study the effects of modified atmosphere packaging with different gas ratio on quality and preservation of sauced duck wings during storage, and determine the best modified atmosphere packaging conditions. Methods The sauced duck wings were stored in 3 kinds of modified atmosphere packaging with different gas ratio for 1, 3, 5, 7 and 10 days at 13 ℃, respectively. The pH, thiobarbituric acid (TBA), total volatile basic nitrogen (TVB-N), aerobic plate count, tenderness and hardness were measured. Results The pH, TBA, TVB-N and aerobic plate count of 30% N2+70% CO2 were lower than those of the other 2 groups. The sensory scores of different modified atmospheric packaging decreased with the extension of storage time. The tenderness and hardness of sauced duck wings were increased with the extension of storage time in the 30% N2+70% CO2 and 50% N2+50% CO2, while increased first and then decreased of 70% N2+30% CO2 with the extension of storage time. Conclusion The best preservation effect of sauced duck wings is under 30% N2+70% CO2 modified atmosphere packaging gas ratio condition, and this study can provide reference for prolonging shelf life of cooked meat products.
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