真空和航空包装对特级初榨橄榄油处理肉鸡品质和保质期的影响

Meat Research Pub Date : 2023-08-30 DOI:10.55002/mr.3.4.62
MA Hashem, M Yasmin, MS Ali, A Al Sabid, MA Al Noman
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引用次数: 0

摘要

在真空包装和航空包装过程中,特级初榨橄榄油(EVOO)的处理影响了鸡胸肉的感官、理化、生化和微生物特性。将肉类样品分为4个处理组:T1(经EVOO处理的肉类航空包装)、T2(经EVOO处理的肉类航空包装)、T3(经EVOO处理的肉类真空包装)和T4(经EVOO处理的肉类真空包装)。在保存0、5、10和15 d时测定样品的感官、理化、生化和微生物特性。在感官性能方面,所有测试样品的颜色、风味、嫩度、多汁性和总体可接受性得分均无显著差异(p>0.05);然而,T3表现最好,也是最受欢迎的。4个处理组间pH值差异显著(p < 0.05)。在T2组,观察到最有利的原始pH。不同处理间蒸煮损失差异显著(p>0.05),但持水量差异不显著(p>0.05)。然而,T3在两种情况下都表现最好。硫代巴比妥酸反应物质(TBARS)值在T3时最有利。此外,T3组的总活菌数(TVC)和总酵母菌数(TYMC)显著(p < 0.05)低于其他组,T4组的总大肠菌群数(TCC)显著(p < 0.05)低于其他组。综上所述,在感官、抗氧化、理化和微生物性能方面,T3 (evoo真空包装)处理效果较好。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Vacuum and Aerial Packaging on the Quality and Shelf Life of Broiler Meat Treated with Extra Virgin Olive Oil
Extra virgin olive oil (EVOO) treatment during the vacuum and aerial packaging affected the sensory, physicochemical, biochemical, and microbiological characteristics of chicken breast meat. Meat samples were separated into four treatment groups: T1 (aerial packaging of EVOO- treated meat), T2 (aerial packaging of raw meat), T3 (vacuum packaging of EVOO-treated meat), and T4 (vacuum packaging of raw meat). The samples' sensory, physicochemical, biochemical, and microbiological characteristics were determined at the 0, 5, 10, and 15 d of preservation. Regarding sensory properties, no significant differences (p>0.05) were found in color, flavor, tenderness, juiciness, and overall acceptability scores of all the tested samples; still, T3 performed best and was most preferable among those. The pH levels varied significantly (p<0.05) amongst the four treatment groups. In the T2 group, the most favorable raw pH was observed. Cooking loss varied significantly (p<0.05) among various treatments, although water holding capacity (WHC) did not vary significantly (p>0.05). However, T3 performed best in both cases. The most favorable thiobarbituric acid reactive substances (TBARS) value was found in T3. Additionally, compared to the other groups, T3 had significantly (p<0.05) lower total viable count (TVC) and total yeast mold count (TYMC) values, whereas T4 had significantly (p<0.05) lower total coliform count (TCC) values. Therefore, it can be concluded that, regarding sensory, anti-oxidative, physicochemical, and microbial properties, T3 (vacuum packaging of EVOO-treated meat) was better among all treatments.
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