湖北农业科学 ›› 2018, Vol. 57 ›› Issue (21): 105-108.doi: 10.14088/j.cnki.issn0439-8114.2018.21.026

• 贮藏·加工 • 上一篇    下一篇

真空预冷结合气调包装对冷鲜鸡肉冷藏品质的影响

刘永吉, 冯小燕, 钟瑞敏   

  1. 韶关学院英东食品科学与工程学院,广东 韶关 512005
  • 收稿日期:2018-03-06 出版日期:2018-11-10 发布日期:2020-01-13
  • 通讯作者: 钟瑞敏(1967-),男,教授,博士,主要从事农副产品精深加工研究,(电子信箱)2557563933@qq.com。
  • 作者简介:刘永吉(1983-),男,河南舞钢人,讲师,博士,主要从事食品加工与卫生研究,(电话)18718030866(电子信箱)yongjiliu22@163.com
  • 基金资助:
    广东省公益研究与能力建设专项(2015A010107018); 韶关市科技计划项目(2016-44-2)

Effects of Preservation Qualities of Chickens Treated by Vacuum Cooling and Modified Atmosphere Packaging

LIU Yong-ji, FENG Xiao-yan, ZHONG Rui-min   

  1. Henry Fok School of Food Science and Engineering,Shaoguan University,Shaoguan 512005,Guangdong,China
  • Received:2018-03-06 Online:2018-11-10 Published:2020-01-13

摘要: 为研究真空预冷结合气调包装技术对鸡肉的保鲜效果,通过微生物、理化、和感官指标评价了普通保鲜膜包装、真空预冷后保鲜膜包装和真空预冷后气调包装鸡肉在(2±2) ℃的贮藏品质变化。结果表明,不经真空预冷直接覆膜包装的鸡肉样品保鲜期为4 d,真空预冷后覆膜包装的鸡肉样品保鲜期为8 d,真空预冷结合气调包装鸡肉样品的保鲜期为11 d。真空预冷结合气调包装后能够进一步延长鸡肉的保鲜期,具有一定联合应用价值。

关键词: 冷鲜鸡肉, 真空预冷, 气调包装, 保鲜

Abstract: The effect of vacuum precooling and modified atmosphere packaging technology on the preservation of chickens were studied. Three groups of chicken samples were common plastic covered packaging without vacuum precooling, common plastic covered packaging with vacuum precooling and modified atmosphere packaging with vacuum precooling. The preservation qualities of the samples at 2±2 ℃ were evaluated by microbial, sensory, physical and chemical indices,during storage. The results showed that the shelf life of the chicken without vacuum precooling and modified atmosphere packaging, the chicken with vacuum precooling, and the chicken with vacuum precooling and modified atmosphere packaging were 4 days, 8 days and 11 days, respectively. The vacuum precooling combined with modified atmosphere packaging showed an application value in further prolong the shelf life of cold storage chicken.

Key words: cold storage chicken, vacuum precooling, modified atmosphere packaging, preservation qualities

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