التفاصيل البيبلوغرافية
العنوان: |
低钠复合盐对盐焗鸡贮藏期品质的影响. (Chinese) |
Alternate Title: |
Effect of Low-Sodium Salt Mixtures on the Quality of Salt-Baked Chicken during Storage. (English) |
المؤلفون: |
张 杰, 冯美琴, 张译文, 韩敏义, 孙 健 |
المصدر: |
Shipin Kexue/ Food Science; 2022, Vol. 43 Issue 19, p241-248, 8p |
مصطلحات موضوعية: |
FUZZY mathematics, NUCLEOTIDE sequencing, SALT, YEAST extract, MEAT, POTASSIUM chloride |
Abstract (English): |
Salt-baked chicken was prepared with a low-sodium salt mixture containing 52% sodium chloride, 30% potassium chloride, 8% calcium lactate and 10% yeast extract (m/m) as a low-sodium (LS) group, and with 100% sodium chloride as a control group. The effect of the low-sodium salt formulation on the physicochemical and microbiological quality of salt-baked chicken was explored during storage. The results showed that pH of salt-baked chicken first rose and then fell with storage time. Total sulfhydryl content and sensory score from fuzzy mathematics decreased. Total volatile basic nitrogen (TVB-N) content, thiobarbituric reactive substances (TBARS) value and total colony number increased. At day 0 of storage, coliform and pathogenic bacterial count complied with the national hygienic standard for cooked meat products GB 2726-2016, but exceeded it at day 30. pH, TVB-N content, TBARS value and total colony number were always higher in the LS group than the control group, whilst the opposite was true for the degree of fat and protein oxidation. However, the color parameters a* and b* values and sensory score were not significantly different between the two groups (P > 0.05). TVB-N and total number of colonies indicated that the salt-baked chicken from LS group had severe deterioration during the same storage period. High-throughput sequencing showed that the most dominant bacterial phylum in salt-baked chicken was Firmicutes, and the most dominant bacterial genus in both groups were Serratia and Paeniclostridium. In summary, the application of the lowsodium salt formulation can inhibit fat and protein oxidation in salt-baked chicken while having no significant effect on its color or sensory quality and no negative effect on its safety. Neither of the groups is fit for consumption after 20 days of storage. [ABSTRACT FROM AUTHOR] |
Abstract (Chinese): |
以低钠复合盐(含52%(质量分数,后同)氯化钠、30%氯化钾、8%乳酸钙、10%酵母抽提物)制作 的盐焗鸡为低钠组,以100%氯化钠制作的盐焗鸡为对照组,结合理化指标及微生物情况探究低钠复合盐对盐焗 鸡贮藏期品质的影响。结果表明,随贮藏时间延长,盐焗鸡pH值先上升后下降,总巯基含量及模糊数学感官评 分下降,总挥发性盐基氮(total volatile basic nitrogen,TVB-N)值、硫代巴比妥酸反应物(thiobarbituric reactive substances,TBARS)值及菌落总数上升,大肠菌群数及致病菌数符合GB 2726—2016《食品安全国家标准 熟肉 制品》规定,而第30天时盐焗鸡的菌落总数均超过国家标准。低钠组pH值、TVB-N值、TBARS值及菌落总数始 终高于对照组,脂肪及蛋白质氧化程度低于对照组,而a*、b*值及模糊数学感官评分总体与对照组没有显著差异 (P>0.05)。高通量测序结果表明,盐焗鸡主要优势菌门为厚壁菌门,低钠组及对照组主要优势菌属分别为沙雷 氏菌属、Paeniclostridium。综上,低钠复合盐对盐焗鸡的颜色及感官品质没有显著影响且能抑制盐焗鸡的脂肪及蛋 白质氧化,对盐焗鸡的安全性没有负面影响,贮藏20 d后两组盐焗鸡均不宜食用。 [ABSTRACT FROM AUTHOR] |
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قاعدة البيانات: |
Complementary Index |