超声协同次氯酸钠处理对冷藏鸡胸肉品质的影响

为降低鸡胸肉减菌过程中次氯酸钠的使用浓度,本研究采用了超声(300 W、工作1 s、停歇1 s、总时间15 min)与次氯酸钠(30 mg/L)相结合的方式对鸡胸肉进行处理。通过对鸡胸肉冷藏(4℃)过程中菌落总数、pH值、色泽、嫩度、质构特性、保水性指标的测定,探讨了超声协同次氯酸钠(U/SH_(30)处理)对鸡胸肉的减菌效果及冷藏过程中品质的影响。结果表明:与对照组(浸没在4℃预冷的90 mL无菌生理盐水中15 min的样品)相比,在冷藏第0天时,U/SH_(30)处理对鸡胸肉的pH值、色泽、质构特性无显著影响(P0.05),菌落总数显著下降(P0.05),嫩度和保水性显著增大(P0.05);在冷藏1～6 d,菌落总数、pH值、b~*值、硬度和黏性显著低于对照组(P0.05),弹性、L~*值、a~*值整体上显著高于对照组(P0.05)。因此,超声协同次氯酸钠处理可以提高鸡胸肉的嫩度和保水性,并延长其保鲜期。

Synergistic Effect of Ultrasound and Sodium Hypochlorite Treatment on Quality of Chilled Chicken Breast Meat

In order to reduce the concentration of sodium hypochlorite used to reduce its bacteria count, chicken breast meat was treated by the combination of ultrasound (300 W, on-off pulses of 1 s/1 s, 15 min) and sodium hypochlorite (30 mg/L). The effect of this combined treatment (U/SH30) on the bacterial decontamination and storage quality of chicken breast meat was evaluated through the determination of the total number of colonies, pH, color, tenderness, texture and water-holding capacity of chicken breasts during chilled storage (4 ℃). The results showed that U/SH30 treatment had no significant effect on pH, color or texture (P > 0.05), but decreased significantly total number of colonies (P < 0.05), and increased tenderness and water-holding capacity (P < 0.05) on day 0 compared with the control group (immersed for 15 min in sterile saline precooled to 4 ℃). Total number of colonies, pH, b* value, hardness and adhesiveness were lower, while springiness, L* value and a* value were higher than those in the control group from day 1 to 6. These results indicated that combining ultrasound with sodium hypochlorite can improve the tenderness and water-holding capacity while prolonging the shelf life of chicken meat.