| Spiced meat products are traditional cooked meat products in China,which are rich in nutrition,convenient to eat and have a huge market.At present,more than 80% of the products are sold in the form of simple packaging and auxiliary cold chain.They are not sterilized and can retain the sensory quality to the greatest extent.However,the quality of the products is greatly affected by the environment during the production,transportation and sales process.The microorganism exceeds the standard and the quality deterioration occurs from time to time,which not only limits the sales scope of the products,but also affects the health of consumers.However,the research on preservation technology of this kind of products is relatively backward.Therefore,how to solve the problem of microbial proliferation and product quality decline in the production and sales of simple packaging products has been widely concerned by the production and research personnel.In this paper,the effects of dry ice modified atmosphere,garlic aqueous extract carboxymethyl chitosan coating and modified atmosphere coating on the quality of stewed chicken feet stored at 4° C were studied,in order to provide practical theoretical and technical support for the preservation technology of spiced meat products.First of all,the use of dry ice modified atmosphere and its effect on the storage quality of spiced chicken claws were studied.It was found that both simple sealed packaging(group DI0,sealing with sealing clip,packaging bag specification is 20 cm × 30 cm,volume is about 2.5 L)and sealed(group D,packaging bag specification is 20 cm × 30 cm,volume is about 2.5 L,adding dry ice 4 g)dry ice modified atmosphere packaging could effectively inhibit the growth of the total viable counts and prolong the shelf life of products,and effectively inhibit the growth of the total viable counts in the spiaced chicken claws,but the inhibition effect on facultative anaerobic bacteria such as coliform bacteria and lactic acid bacteria was poor.When the weight of spiced chicken claws in DI0 group: dry ice weight(w: w)= 1:5,the shelf life of the product can be extended by 1 d.During 5 days storage,group D could maintain the better storage quality of spiced chicken claws.Compared with the blank group,the protein degradation and fat oxidation degree of group D decreased by 26.50% and 15.93% respectively.In addition,the stable effect of dry ice on temperature makes the growth rate of the total viable counts in group D lower than that in group M,but the effect of group D and M on total viable counts number is similar from the perspective of long-term preservation.Secondly,the effect of garlic water extract carboxymethyl chitosan coating on the quality of pickled chicken feet during storage was studied,it was found that the garlic aqueous extract obtained by ordinary water extraction method has good antibacterial effect,and its main volatile component is diallyl disulfide compound(account for 44.01%).The coating solution with concentration of 10%(w/v)of garlic aqueous extract prepared by aqueous extract and 0.5%(w/v)of ultrasonic carboxymethyl chitosan solution showed strong inhibition on Escherichia coli(E.coli)and Staphylococcus aureus(S.aureus).The results showed that the growth rate of t the total viable counts in the claws could be reduced and the shelf life of bulk products could be extended to 5 d.In addition,the coating method can not only slow down the rate of protein decomposition and fat oxidation(P<0.05),but also effectively prevent the reduction of free water,maintain the color and sensory characteristics of the product,and the coating method will not affect the appearance of the claws.In order to further ensure the safety of spiced chicken claws in the storage and sales process,it is necessary to explore ways to further extend its shelf life.In order to further extend the shelf life and improve the safety of the product,the dry ice modified atmosphere packaging and the edible film method were combined and the effect of the combined preservation method on the quality change of the spiced chicken claws during storage was investigated.The results showed that the growth rate of microorganism in the product was decreased more effectively(P<0.05)by the method of dry ice modified atomosphere packaging combined with film preservation than by the single film preservation method,so that the number of total viable counts in the product only exceeded the upper limit of the national standard at 8 d,and the combined preservation method could better maintain the water distribution and maintain the good sensory quality of the product.After 10 d storage,the flavor substances in the spiced chicken claws changed a lot.70 kinds of flavor substances were detected in the chicken claws preserved by the method of dry ice modified atomosphere packaging combined with coating preservation,which was similar to the flavor substances of fresh samples,indicating that the combined preservation method can better maintain the flavor of the spiced chicken claws.In addition,the degree of protein degradation and fat oxidation was significantly lower(P<0.05). |
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