不同包装材料对冷鲜鸡胸肉品质的影响

摘要

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 re-tort 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 106 cfu/g,globulin precipita-tion was minimum.%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106 cfu/g，球蛋白沉淀最小。