石榴（Punica granatum）果汁酚溶液浸渍对冷藏鸡肉货架期的影响（4°C）。
Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C).
机构信息
National Research Centre on Meat, Chengicherla, P.B. No. 19, Uppal Post, Hyderabad, Andhra Pradesh 500039, India.
出版信息
Meat Sci. 2011 Jul;88(3):409-14. doi: 10.1016/j.meatsci.2011.01.019. Epub 2011 Feb 2.
An experiment was conducted to evaluate the effect of dipping in pomegranate fruit juice phenolics (PFJP) solution on the shelf life of chicken meat held under refrigerated storage at 4°C. Breast muscle obtained from spent hens was dipped (1:2w/v; muscle: liquid) in sterile water or in sterile water with 0.02% (v/v) PFJP, packed, stored at 4°C for 28 days and samples were analyzed on 2 days of intervals. Thiobarbituric acid reactive substance values were lower in samples treated with PFJP. Total sulfhydryl and protein bound sulfhydryl content values were higher in samples treated with PFJP. Microbial quality evaluation showed that aerobic and psychrotrophic counts were higher in samples treated without PFJP. Sensory evaluation revealed that acceptability level of samples treated without PFJP decreased on 12th day of storage. It is concluded that spent hen breast meat samples dipped in 0.02% PFJP reduced protein oxidation and inhibited microbial growth and sensorily acceptable up to 12 days of refrigerated storage at 4°C.
一项实验评估了将石榴果实酚（PFJP）溶液浸泡在鸡肉中的效果，以延长鸡肉在 4°C 冷藏条件下的货架期。从淘汰母鸡身上获得的鸡胸肉在无菌水中或 0.02%（v/v）PFJP 无菌水中浸泡（1:2w/v；肌肉：液体），包装，在 4°C 下储存 28 天，每隔 2 天分析一次样品。用 PFJP 处理的样品中硫代巴比妥酸反应物质值较低。用 PFJP 处理的样品中总巯基和蛋白质结合的巯基含量较高。微生物质量评估显示，未经 PFJP 处理的样品中好氧菌和嗜冷菌的数量较高。感官评价表明，未经 PFJP 处理的样品在储存第 12 天的可接受水平下降。结论是，用 0.02%PFJP 浸泡淘汰母鸡鸡胸肉样本可减少蛋白质氧化，抑制微生物生长，在 4°C 冷藏条件下感官可接受 12 天。
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