Department of Chemistry, University of Ioannina, Ioannina 45110, Greece.
J Food Sci. 2012 Aug;77(8):M473-80. doi: 10.1111/j.1750-3841.2012.02823.x.
In this study fresh chicken liver meat was stored under vacuum packaging (VP) and under refrigeration (4 °C). The following treatments were used: V (control samples, stored under VP), VT1 (thyme oil; 0.1% v/w, stored under VP) and VT2 (thyme oil; 0.3% v/w, stored under VP). Lipid oxidation was low, as judged by determination of malondialdehyde (MDA) values, in vacuum-packaged chicken liver meat, both in the absence or presence of thyme essential oil (EO) during the entire storage period. Of the color parameters (L*, a*, b*) monitored during storage time, L* (lightness) values for vacuum-packaged chicken liver, irrespective of treatment, showed a varying trend, whereas a* (redness) values for V, VT1, and VT2 liver samples decreased, showing no significant differences. As determined by sensory analysis the observed shelf life of chicken liver samples was longest for VT2 (>12 d) followed by VT1 (12 d) and control (V) samples (7 d). Our results suggest that a Brochothrix thermosphact count (7 log CFU/g) and appearance of visible colonies can be used as indicators of chicken liver spoilage.
本研究将新鲜鸡肝肉分别采用真空包装（VP）和冷藏（4°C）的方式进行储存。采用以下三种处理方式：V（对照组，VP 包装）、VT1（百里香精油，0.1% v/w，VP 包装）和 VT2（百里香精油，0.3% v/w，VP 包装）。在整个储存期间，无论是在真空包装鸡肝肉中添加或不添加百里香精油，通过丙二醛（MDA）值的测定，都可以判断出，真空包装的鸡肝肉中的脂质氧化程度较低。在储存过程中监测的颜色参数（L*、a*、b*）中，无论处理方式如何，真空包装鸡肝肉的 L*（亮度）值都呈现出不同的趋势，而 V、VT1 和 VT2 肝样品的 a*（红色度）值降低，没有显著差异。通过感官分析确定，鸡肝肉样品的货架期最长的是 VT2（>12 天），其次是 VT1（12 天）和对照组（V）（7 天）。我们的研究结果表明，鸡肝的污染指标可以用弯曲杆菌数（7 log CFU/g）和可见菌落的出现来判断。
