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中国精品科技期刊2020
金子双,陈姣,马之倩,等. 超高压结合微冻对鸡汤贮藏品质的影响[J]. 食品工业科技,2024,45(15):1−10. doi: 10.13386/j.issn1002-0306.2023090187.
引用本文: 金子双,陈姣,马之倩,等. 超高压结合微冻对鸡汤贮藏品质的影响[J]. 食品工业科技,2024,45(15):1−10. doi: 10.13386/j.issn1002-0306.2023090187.
JIN Zishuang, CHEN Jiao, MA Zhiqian, et al. Effect of Ultra High Pressure Combined with Superchiling on the Quality of Chicken Soup[J]. Science and Technology of Food Industry, 2024, 45(15): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090187.
Citation: JIN Zishuang, CHEN Jiao, MA Zhiqian, et al. Effect of Ultra High Pressure Combined with Superchiling on the Quality of Chicken Soup[J]. Science and Technology of Food Industry, 2024, 45(15): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090187.

超高压结合微冻对鸡汤贮藏品质的影响

Effect of Ultra High Pressure Combined with Superchiling on the Quality of Chicken Soup

  • 摘要: 传统鸡汤高温杀菌易对产品品质造成不利影响,且贮藏期短,无法满足现代便捷、营养消费需求。本研究将超高压结合微冻多栅栏技术应用于鸡汤保鲜,以期达到延长鸡汤贮藏期和降低鸡汤营养损失、提高品质的目的。研究分别以巴氏杀菌、高温高压与超高压(400 MPa,15 min)三种杀菌方式结合微冻(-2.5 ℃)贮藏对鸡汤品质进行对比分析,以鸡汤新鲜度(细菌总数、脂肪氧化、蛋白质氧化)、风味品质(可溶性蛋白、游离氨基酸、肌苷酸、挥发性物质)、感官品质(感官评定)等作为指标,考察三种杀菌方式结合微冻技术对鸡汤贮存保鲜效果的影响,并进一步探究超高压微冻技术对鸡汤贮藏期品质变化规律的影响。结果表明,超高压结合微冻处理鸡汤组在贮藏100 d 时,具有良好的微生物负荷值(菌落总数仅为2.11 log CFU/mL);三组不同处理方式鸡汤的丙二醛(MDA)由大到小依次是:高温高压组依次大于巴氏杀菌组和超高压组,且贮藏阶段超高压组MDA值始终低于其他两组(P<0.01);超高压组的可溶性蛋白含量最终为5.22 mg/mL,其含量始终高于其他两组(P<0.01);此外,超高压组风味物质(苯丙氨酸、脯氨酸、肌苷酸、辛醛、2-庚酮、戊基呋喃)含量显著高于其他两组(P<0.01)。可见,超高压结合微冻与传统热处理组相比,能够较好的减少营养物质损失,保护鸡汤感官品质,有效延长货架期等优势。

     

    Abstract: Traditional high-temperature sterilization of chicken soup can easily lead to adverse effects on product quality and result in a short storage period, which fails to meet the demands for modern convenience and nutritional consumption. In this study, ultrahigh pressure combined with micro-freezing multi-fence technology was applied to preserve chicken soup, aiming to extend its storage period, reduce nutritional loss, and enhance overall quality. The quality of chicken soup was compared and analyzed using pasteurization, high temperature and high pressure treatment, as well as ultra-high pressure (400 MPa for 15 min) combined with micro-freezing (-2.5 ℃) storage. Freshness indicators (total bacterial count, fat oxidation, protein oxidation), flavor-related parameters (soluble protein content, free amino acid content, inosine acid content, volatile substances), sensory evaluation scores were used to investigate the effects of these three sterilization methods combined with micro-freezing technology on the storage stability and freshness of chicken soup. Furthermore, the impact of UHP micro-freezing technology on changes in the quality attributes of chicken soup during storage was explored. Results demonstrated that the group treated with UHP combined with micro-freezing exhibited favorable microbial load values (with a total colony count only at 2.11 log CFU/mL) after being stored for 100 days. Malondialdehyde (MDA) values differed among the three groups subjected to different treatment methods: Higher MDA levels were observed in the high temperature and high-pressure group compared to both pasteurization group and ultra-high pressure group. Consistently lower MDA values were found in the ultra-high pressure group throughout storage stages when compared against other two groups (P<0.01). The soluble protein content in the ultra-high pressure group remained consistently higher at 5.22 mg/mL than that in other two groups (P<0.01). Additionally, the ultra-high pressure group exhibited significantly higher levels of flavor substances (phenylalanine, proline, inosine, octanaldehyde, 2-heptanone, amylfuran) compared to the other two groups (P<0.01). These findings demonstrate that the combination of ultra-high pressure and micro-freezing is more effective than traditional heat treatment in minimizing nutrient loss, preserving sensory quality of chicken soup, and extending shelf life.

     

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