冰温协同壳聚糖及超高压处理对广式白切鸡贮藏品质的影响

唐静怡; 闫怡君; 张立彦

doi:10.13386/j.issn1002-0306.2025080016

冰温协同壳聚糖及超高压处理对广式白切鸡贮藏品质的影响

Effects of Synergic Methods of Ice Temperature Storage, Chitosan and High Static Pressure Treatment on Storage Quality of Cantonese Soft-boiled Chicken

摘要

摘要: 广式白切鸡讲究鸡肉滑嫩、鸡味浓郁，贮藏保鲜难、货架期短是阻碍其销售推广的难点之一。为了探究广式白切鸡的保鲜方法，对比研究了冰温贮藏、冰温协同壳聚糖（Chitosan，CS）浸渍、冰温协同CS及不同压力水平超高压处理（200、300 MPa）这四种方法对广式白切鸡贮藏品质（pH、色泽、质构特性、剪切力值、菌落总数、挥发性盐基氮（Total Volatile Basic Nitrogen，TVB-N）、硫代巴比妥酸值（Thiobarbituric Acid Reactive Substances，TBARS）、感官评价等指标）的影响。结果表明：贮藏过程中，经上述四种方法处理的白切鸡L^*、a^*、b^*以及硬度、弹性、咀嚼性无显著性差异（P>0.05）。相比于冰温贮藏，采用冰温贮藏协同CS浸渍、超高压处理可以有效抑制鸡肉pH、菌落总数、TVB-N值、TBARS值的升高，延缓剪切力值和感官评分的下降，表明这些协同保鲜处理均能显著抑制微生物的生长和白切鸡的腐败变质，且冰温协同CS及超高压处理（200、300 MPa）的保鲜效果更优，但两个压力条件的影响差异不显著（P>0.05）。经冰温协同CS及超高压（300MPa）处理的鸡肉在贮藏14 d时具有最低的菌落总数（4.84 lg CFU/g）、TVB-N值（10.81 mg/100g）及TBARS值（0.84 mg/kg），感官评分最高（38）。冰温+CS浸渍可使白切鸡货架期延长4 d，冰温+CS浸渍+超高压组白切鸡货架期则延长8 d，表明冰温、CS浸渍及超高压处理可以发挥协同作用，显著延长广式白切鸡的货架期。研究结果可以为保持该类鸡肉制品品质、提高其安全性、延长货架期提供借鉴和指导。

Abstract: Cantonese soft-boiled chicken is famous for its tender meat and rich flavor, but its short shelf life and difficulty in preservation pose significant challenges to sales and promotion. To investigate preservation methods for this product, effects of four approaches including ice storage (IS), ice storage combined with chitosan (CS) immersion (IS+CS), ice storage combined with CS immersion and high-pressure processing (IS+CS+HPP) at two pressure levels (200 and 300 MPa) on the storage quality (pH value, color, texture parameters, shear force value, Total Viable Count (TVC), TVB-N value, TBARS value and sensory evaluation) of cantonese soft-boiled chicken were studied. The results showed that: During storage, there were no significant differences in L^*, a^*, b^* values, hardness, springiness, or chewiness of the soft-boiled chicken treated with the four aforementioned methods (P>0.05). Compared with IS, both IS+CS and IS+CS+HPP inhibited the increase in pH value, TVC, TVB-N value, and TBARS value, while retarded the decline in shear force value and sensory evaluation score of chicken during storage, which implicated that those methods could significantly suppress microbial growth and mitigate quality deterioration of the chicken during storage. Furthermore, the IS+CS+HPP treatment at two pressure levels (200, 300 MPa) exhibited more outstanding preservation efficiency for soft-boiled chicken than the IS+CS treatment, but there was no obvious difference in the preservation effect between the two pressure levels (P>0.05). The soft-boiled chicken preserved by IS+CS+HPP (300 MPa) achieved the lowest TVC (4.84 lg CFU/g), TVB-N value (10.81 mg/100g), and TBARS value (0.84 mg/kg), along with the highest sensory score (38) after 14 days of storage. The IS+CS treatment prolonged the shelf life of the chicken by 4 days, while the IS+CS+HPP treatment extended it by 8 days, indicating that there were synergistic effects among IS, CS, and HPP in prolonging the shelf life of Cantonese soft-boiled chicken. The findings of this research can provide reference and guidance for maintaining the quality, improving the safety, and extending the shelf life of Cantonese soft-boiled chicken products.