Deng Shaolin, Li Ming, Wang Huhu, Xu Xinglian, Zhou Guanghong
Jiangsu Collaborative Innovation Center of Meat Production and Processing Quality and Safety Control College of Food Science and Technology Nanjing Agricultural University Nanjing China.
Food Sci Nutr. 2020 Feb 18;8(3):1596-1602. doi: 10.1002/fsn3.1447. eCollection 2020 Mar.
In order to commercialize soft-boiled chicken, a traditional Asian food, this work was performed to evaluate the effect of the packages on the edible quality. Soft-boiled chickens were packaged with air packaging (AP) or modified atmosphere packaging (MAP, MN:100% N and MC:30%CO/70%N) conditions. Total viable counts reached the acceptable limit of 4.90 Log CFU/g at 1.5, 2.5, and 4 days of storage under AP, MN, and MC, respectively. However, sensory acceptance limits, based on overall acceptance by the professional panelists, were not reached until one day later. The TVB-N content of MAP was lower than that of the AP. The finding indicated that the shelf life of soft-boiled chicken could be extended by two days using MAP with CO. These findings will provide basic reference for the packaging of cooked meat and also provide information on poultry processing techniques that could be applied at commercial scales.
为了将传统亚洲食品溏心蛋鸡进行商业化，开展了这项工作以评估包装对食用品质的影响。溏心蛋鸡采用气调包装（AP）或气调包装（MAP，MN：100% N，MC：30% CO/70% N）条件进行包装。在AP、MN和MC条件下储存1.5天、2.5天和4天时，总活菌数分别达到可接受限度4.90 Log CFU/g。然而，基于专业评审员的总体接受度，感官接受限度直到一天后才达到。MAP的TVB-N含量低于AP。研究结果表明，使用含CO的MAP可将溏心蛋鸡的保质期延长两天。这些发现将为熟肉包装提供基本参考，也为可应用于商业规模的家禽加工技术提供信息。
