摘要
Abstract
Fresh chicken meat was inoculated with Pseudomonas lundensis and Brochothrix thermosphacta,subjected to air packaging(AP),modified atmosphere packaging(MAP)or vacuum packaging(VP),and stored at-1-0,3-5 or 7-10℃.During storage,samples were taken periodically for the measurement of total viable count(TVC),pH,polypeptide content,total volatile nitrogen(TVB-N)content and volatile odorants.The results showed that the TVC,pH,polypeptide content and TVB-N content of chilled chicken increased significantly with storage time.VP combined with storage at-1-0℃had the best preservation effect,and on the 6th day of storage,the numbers of B.thermosphacta and P.lundensis were 7.71 and 7.18(lg(CFU/g)).The pH,polypeptide content,and TVB-N content were reduced by 1.03,2.991 mg/g and 55.91 mg/100 g respectively,in comparison with those on the 4th day of storage at 7-10℃under AP condition,and the electronic nose responses to volatile sulphur compounds(W1W)and nitrogen oxides(W5S)decreased on the 3rd day.The results of this study indicate that VP,a simple packaging method,combined with storage at-1-0℃provides the best quality preservation for chilled chicken meat,extending the storage period,which provides a theoretical basis for further research on the preservation of chilled chicken meat.关键词
冷鲜鸡/热死环丝菌/隆德假单胞菌/气调包装/真空包装Key words
chilled chicken/Brochothrix thermosphacta/Pseudomonas lundensis/modified atmosphere packaging/vacuum packaging分类
轻工纺织
