The Influence Of Packing Method With Ice-Temperature Combined On The Quality Of Prefabricate Chicken Chops

Because of its delicate taste and high nutritional value,chicken steak is favored by more and more young consumers.But now,the raw materials of fast food restaurants such as big face chicken steak,new chicken steak or street food chicken steak are basically frozen transportation and storage.They are thawed before heating,which will lead to thawing or repeated thawing in the whole process.This will lead to the loss of chicken steak in this process of the raw material juice serious,short storage time after thawing,quality decline and other problems.So we need to find better ways to transport and store these materials.And the ice-temperature fresh-keeping technology solves the problem of juice loss and storage time.Points fresh preservation technology is emerging at a preservation technology,refers to the fresh food storage in below 0? and above freezing point temperature range,the temperature range can not only maintain food the integrity of the cell structure,also can make the normal physiological metabolism.But the air-controlled packaging is now a very popular way of food packaging.Mainly CO2,O2,N2 and other gases are filled.This study chooses chicken as raw material preparation,first USES the refrigerating(4?),frozen(-18?),(-2?)storage in the form of three during storage in the physical and chemical index and sensory characteristics of chicken,the total number of colonies and microstructure changes.Again for tray,packing and vacuum packing and gas,including gas packaging is divided into two kinds of gas proportion:no oxygen MAP I(80%N2+20%CO2),MAP?(60%N2+20%CO2+20%O2).The microorganism index,physicochemical index and sensory characteristic of chicken steak were studied.Then,low field nuclear magnetic resonance(LF-NMR)was used to study the water distribution of myofibril gel properties in different packaging methods.The specific research results are as follows:1.Multi-channel temperature recorder was used to determine the freezing point temperature of fresh chicken breast and prepared chicken steak,as well as the indexes of protein,fat and water content of chicken steak.Results show that the freezing point is the chicken breast-1?,regulate chicken-is the freezing point temperature-2?.Regulate chicken can be divided into three parts,respectively,in the cold storage(4?),points(-2?),frozen(-18?)storage environment,determination of sensory evaluation,the total number of colonies,SAP turnover rate,pH,color difference value and TVB-N,quality and structure and microscopic structure index.The sensory quality was gradually decreased,and the smell was the most obvious change.At different storage temperatures,the water yield,hardness and yellowness of the prepared chicken ribs all showed a gradually increasing trend,while the redness and elasticity decreased gradually.The brightness value L*first increased and then gradually decreased,and the TVB-N content,pH value and the total number of colonies also increased gradually.In points(-2?)conditions,can effectively extend the regulate the freshness of chicken to 14 days,and 4? under the condition of storage of chicken,effective preservation to 6 days.Frozen(-18?)under the condition of regulate chicken juice attrition,microstructure shows myofibril with the extension of time,the fiber gap is more and more big.2.Based on the above results,to better regulate chicken to extend the shelf life of the AP,VP,MAP I(80%N2+20%CO2),MAP ?(60%N2+20%O2+20%CO2)influence on chicken fresh points recuperation effect,to regulate the total number of colonies of chicken during storage,pH,color difference value,juice attrition,TVB-N test analysis,the results showed that the four kinds of packaging to regulate chicken preservation effect is good or bad,in order:MAP I(20%CO2+80%N2)>MAP II(20%CO2+60%N2+20%O2)>VP>AP;MAP I(20%CO2+80%N2)combined with points(-2?)storage,can make the regulate chicken shelf life up to 25 days.3.Based on the above gas packaging and vacuum packaging SAP turnover differ greatly as a result,in points(-2?)under the condition of vacuum package and no oxygen packaging of chicken in 0,7,14,21,sampling,extraction and myofibril protein,respectively,the determination of muscle protein gel water retention,rheology properties,low field nuclear magnetic resonance(LF-NMR)and gel microstructure.With the extension of time,the myofibril protein will decrease in water retention,water retention of vacuum packaging than gas packaging to reduce significantly was developed for the determination of vacuum packaging of gel water retention from 97.35%to 91.45%,and the water retention test of gas packaging from 97.35%down to 95.50%,the gas concentration of packaging can beat the vacuum packing storage modulus G' increased significantly.The results of low-field LF-NMR show that with the extension of time,the free water content of both packaging methods decreases and the bound water content increases,but the effect of air-conditioned packaging is more significant than that of vacuum packaging.According to the microstructure of the gel,0d is a three-dimensional structure with multiple Spaces,compact and uniform,and the cavity is the smallest.With the extension of time,the three-dimensional structure of the porous structure will become more and more uneven,and the hole will gradually become larger,and the air packaging will be much smaller than that of the vacuum packaging.