食品科学2021，Vol.42Issue(17)：210-217,8.DOI:10.7506/spkx1002-6630-20200709-139
不同温度对调理鸡排低温贮藏品质特性的影响
Effects of Different Temperatures on the Quality Characteristics of Prepared Chicken Steak during Low-Temperature Storage
摘要
Abstract
In order to study the effects of different temperatures on the quality characteristics of prepared chicken steak during low-temperature storage, chicken samples were stored at 4, ?2 or ?18 ℃ and evaluated for total viable count, color, water-holding capacity and texture characteristics as well as observed by scanning electron microscopy (SEM). The shelf-life of prepared chicken steak stored at ?2 ℃ was about 12 days compared to only about four days at 4 ℃. The water-holding capacity and textural properties were best maintained at ?2 ℃. Moreover, the results from SEM suggested that the microstructure was less damaged at ?2 ℃ compared to the other two storage temperatures. Although the shelf-life of frozen chicken steak was much longer (over 90 days), the water-holding capacity, texture and microstructure deteriorated faster. In contrast, storage at ?2 ℃ could prolong the shelf life while maintaining the quality characteristics of prepared chicken steak well. This study provides strong evidence that prepared meat products should be stored at ?2 ℃.关键词
调理鸡排/低温贮藏/冰温贮藏/品质特性/货架期Key words
prepared chicken steak/low-temperature storage/super-chilled storage/quality characteristics/shelf-life分类
轻工纺织引用本文复制引用
周凯,周干,谢勇,王兆明,李先保,周辉,徐宝才..不同温度对调理鸡排低温贮藏品质特性的影响[J].食品科学,2021,42(17):210-217,8.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0401501) （2016YFD0401501）
中央高校基本科研业务费专项资金项目(PA2019GDZC0099) （PA2019GDZC0099）
