文章摘要
魏亚青,唐彬,张洪翠,靳苗苗,张敏.姜蒜提取物对微波间歇处理麻辣鸡块的辅助保鲜作用[J].包装工程,2018,39(21):102-110.
WEI Ya-qing,TANG Bin,ZHANG Hong-cui,JIN Miao-miao,ZHANG Min.Auxiliary Fresh-keeping Effects of Ginger and Garlic Extract on Spicy Chicken Nuggets under Microwave Intermittent Treatment.Packaging Engineering,2018,39(21):102-110.
姜蒜提取物对微波间歇处理麻辣鸡块的辅助保鲜作用
Auxiliary Fresh-keeping Effects of Ginger and Garlic Extract on Spicy Chicken Nuggets under Microwave Intermittent Treatment
投稿时间:2018-09-28  修订日期:2018-11-10
DOI:10.19554/j.cnki.1001-3563.2018.21.019
中文关键词: 微波间歇处理  生姜  大蒜  麻辣鸡块  保鲜
英文关键词: intermittent microwave treatment  ginger  garlic  spicy chicken nuggets  fresh-keeping
基金项目:重庆市科委社会事业与民生保障科技创新专项(cstc2015shmszx80036)
作者单位
魏亚青 1.西南大学 食品科学学院重庆 4007152.农业部农产品贮藏保鲜质量安全风险评估实验室(重庆)重庆 4007153.重庆市特色食品工程技术研究中心重庆 400715 
唐彬 1.西南大学 食品科学学院重庆 4007152.农业部农产品贮藏保鲜质量安全风险评估实验室(重庆)重庆 4007153.重庆市特色食品工程技术研究中心重庆 400715 
张洪翠 1.西南大学 食品科学学院重庆 4007152.农业部农产品贮藏保鲜质量安全风险评估实验室(重庆)重庆 4007153.重庆市特色食品工程技术研究中心重庆 400715 
靳苗苗 1.西南大学 食品科学学院重庆 4007152.农业部农产品贮藏保鲜质量安全风险评估实验室(重庆)重庆 4007153.重庆市特色食品工程技术研究中心重庆 400715 
张敏 1.西南大学 食品科学学院重庆 4007152.农业部农产品贮藏保鲜质量安全风险评估实验室(重庆)重庆 4007153.重庆市特色食品工程技术研究中心重庆 400715 
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中文摘要:
      目的 研究微波间歇处理结合生姜、大蒜、姜蒜混合提取液对麻辣鸡块的最佳保鲜方法。方法 以麻辣鸡块贮藏过程中剪切力、弹性、硬度、水分含量、pH值、TBA值、NPN含量、TVB-N含量、菌落总数、感官评价为指标,分析比较生姜提取液(质量分数为5%)、大蒜提取液(质量分数为5%)、姜蒜混合提取液(质量分数为2.5%的生姜提取液+质量分数为2.5%的大蒜提取液)复合微波间歇处理(微波30 s,静置20 min,再微波30 s,微波频率为2450 MHz,微波功率密度为4 W/g)对麻辣鸡块的保鲜作用。结果 生姜、大蒜、姜蒜混合提取液均能抑制鸡肉微生物的生长、质构特性的变差,较好地维持其感官品质,其中大蒜处理组保鲜效果最好。在第36天,大蒜组鸡块的剪切力值和硬度值与对照组同比高出50.13%和81.59%,且能维持菌落总数低于4.455 lg(CFU/g),而对照组、生姜处理组麻辣鸡块均已腐败变质。结论 微波间歇处理复合质量分数为5%的大蒜提取液处理,在4 ℃贮藏条件下,真空包装麻辣鸡块的保质期可达36 d。
英文摘要:
      The work aims to study the best preservation method for the spicy chicken nuggets by intermittent microwave treatment combined with ginger, garlic, ginger and garlic mixed extracts. The preservation effect of ginger extract (mass fraction was 5%), garlic extract (mass fraction was 5%), ginger and garlic mixed extract (ginger extract with a mass fraction of 2.5% + garlic extract with a mass fraction of 2.5%) combined with intermittent microwave treatment (microwave treatment for 30 s, standing for 20 min, then microwave treatment for 30 s, microwave frequency of 2450 MHz, microwave power density of 4 W/g) on the spicy chicken nuggets was analyzed and compared with the shear force, springiness, hardness, moisture content, pH, TBA, NPN, TVB-N, colonies numbers and sensory assessment as the indexes during the storage of spicy chicken nuggets. The ginger, garlic, and ginger and garlic mixed extracts all could inhibit the microorganism growth and texture property deterioration of chicken meat, and better maintain the sensory quality, in which the garlic treatment group had the best preservation effects. After stored for 36 days, the shear force and hardness of the chicken nuggets in the garlic group were respectively 50.13% and 81.59% higher than the control group, and could inhibit the total number of colonies of the chicken below 4.455 lg(CFU/g). However, the spicy chicken nuggets in the control group and ginger-treat group were spoiled. With the intermittent microwave treatment combined with the garlic extract (mass fraction is 5%) treatment, the shelf life of vacuum-packed spicy chicken nuggets can reach up to 36 days under the storage condition of 4 ℃.
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