肉类研究2025，Vol.39Issue(12)：53-59,7.DOI:10.7506/rlyj1001-8123-20250213-037
二氧化氯缓释剂对不同贮藏条件下猪肉和鸡肉品质的影响
Effect of Sustained-Release Chlorine Dioxide on the Quality of Pork and Chicken under Different Storage Conditions
摘要
Abstract
To provide a reference for the preservation and shelf-life extension of meat,this study analyzed the effect of sustained-release chlorine dioxide on meat quality at different storage temperatures.Fresh chicken and pork were stored in a closed chamber with or without(control)chlorine dioxide at 25 or 4℃for 36 and 60 h.The experiments were conducted in three separate batches on days 1,21,and 41 after opening the agent.During storage,meat color,textural properties,and total volatile basic nitrogen(TVB-N)content were determined.After 36 h of storage at 25℃,the lightness value of chicken in the first batch increased by 15.07%compared with the control group.After 60 h of storage at 4℃,the redness value of pork in the first batch decreased relative to the control group.The hardness of both chicken and pork showed a decreasing trend with storage time.At the end of storage at 25℃,the hardness of chicken in the first and second batches decreased by 15.24%and 20.85%,respectively.For both chicken and pork in each batch,TVB-N contents increased with prolonged storage time at both temperatures.The TVB-N content of chicken in the first and second batches was lower than that in the third batch throughout the storage period irrespective of storage temperature.The TVB-N content in the control group of pork was higher than that in the experimental groups during the entire storage period.These findings suggest that sustained-release chlorine dioxide helps maintain meat color stability,delays deterioration in textural properties and TVB-N content accumulation,and effectively extends the shelf life of meat products.关键词
二氧化氯/鸡肉/猪肉/品质/贮藏Key words
chlorine dioxide/chicken/pork/quality/storage分类
轻工纺织引用本文复制引用
万小辉,张朵朵,高斌,彭军霞,王佩,刘永峰..二氧化氯缓释剂对不同贮藏条件下猪肉和鸡肉品质的影响[J].肉类研究,2025,39(12):53-59,7.基金项目
陕西省科技计划项目(2024GH-ZDXM-08 （）
2024NC-YBXM-164) （）
陕西省教育厅科研计划项目(21JP024) （21JP024）
