现代食品科技2017，Vol.33Issue(4)：189-194,6.DOI:10.13982/j.mfst.1673-9078.2017.4.029
鼠尾草酸/LDPE活性膜对新鲜鸡肉丸品质特性的影响
Effect of Carnosic Acid/Low-density Polyethylene Active Film on the Quality of Fresh Chicken Meatballs
摘要
Abstract
Fresh chicken meatballs were vacuum packaged using carnosic acid (CA)/low-density polyethylene (LDPE) active film in this study,and stored at 4,20,and 37 ℃,respectively.Sensory indicators,acid values,texture,and 2-thiobarbituric acids (TBARS) values of the chicken meatballs stored for different periods were determined,and were compared with those of chicken meatballs packaged in LDPE film,to study the effect of CA/LDPE active film on the quality at different temperatures.The results revealed that all the indicators (sensory score,acid value,texture,and TBARS) of the chicken meatballs packaged with CA/LDPE active film were better than those packaged with LDPE film,and the higher the temperature,the greater the difference between the two films.On day 10 at 37 ℃,the chicken meatballs packaged with CA/LDPE active film showed a sensory score of 1.22±0.26,22％ higher than that of LDPE film;the acid value was 20.53±0.43 mg/g,28.5％ lower than that of LDPE film.Hardness,cohesiveness,and chewiness were 43.30,0.21,and 42.87,respectively,which were 95.4％,53.2％,and 81.9％higher than those of LDPE film,respectively,and TBARS value was 0.698 mg/kg,47.2％ lower than that of LDPE film.The results showed that LDPE active film with the addition of CA could effectively improve the storage quality of chicken meatballs.关键词
鼠尾草酸/LDPE活性膜/鸡肉丸/贮藏/品质特性Key words
carnosic acid/low-density polyethylene active film/chicken meatballs/storage/quality characteristics引用本文复制引用
毕田田,张双灵,赵海燕..鼠尾草酸/LDPE活性膜对新鲜鸡肉丸品质特性的影响[J].现代食品科技,2017,33(4):189-194,6.基金项目
青岛农业大学应用型名校培养大学生创新项目 （）
国家自然科学基金项目(31401574) （31401574）
