超高壓結(jié)合植物提取物對(duì)冷鮮清遠(yuǎn)麻雞雞胸肉品質(zhì)的影響

打開文本圖片集

中圖分類號(hào)：TS251.55 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1000-9973（2025）05-0069-06

DOI：10.3969/j.issn.1000-9973.2025.05.010

Effect of Ultra-High Pressure Combined with Plant Extracts on Quality of Chilled Qingyuan Chicken Breast

CHEN Xin-tao1，LI Bian-sheng1，2*，RUAN Zheng1，2，LI Dan-dan1，LI Rui-qing3，SHI Jin-ming3 （1.School of Food Science and Engineering， South China University of Technology， Guangzhou 510640， China；2.Key Laboratory of Green Processing and Product Safety of Natural Products in Guangdong Province，Guangzhou 51o640，China；3.Guangdong Love Health Biotechnology Co.，Ltd.，Qingyuan 51180o，China）

Abstract：The propagation of microorganisms during cold storage of fresh chicken is the main reason that affects the shelf life of chicken.In this paper，the effects of ultra-high pressure（UHP）alone processing and UHP combined with plant extracts on the quality of Qingyuan chicken breast stored at 4°C are studied，and the changes of related indexes are analyzed.The results show that UHP combined with plant extracts significantly reduces the number of total microorganisms and Pseudomonas. In terms of meat color， 250MPa combined with 1% plant extract increases L* value to 69.68，and reduces a* value and b* value，but it is diffcult to detect on the senses.In terms of meat quality，25O MPa treatment increases the hardness and elasticity to 2630.31g and O.65 respectively，and 250MPa combined with plant extracts has lower hardness and higher elasticity than 250MPa treatment alone. In terms of shelf life， 250MPa combined with plant extracts treatmentextends the shelf life by about15 daysand slows down thedeterioration of colorand odorof raw meat during storage.The study shows that the combination of plant extracts and ultra-high pressure treatment could reduce the intensity of UHP treatment while ensuring the sensory quality of the product，and improve the meat quality of products，which has provided a theoretical basis for the processing of new meat products.

Key words： ultra-high pressure; plant extracts; total bacterial count; sensory quality; meat quality

清遠(yuǎn)麻雞是清遠(yuǎn)本土自主培育的肉雞，出欄時(shí)間一般在90d以上，成品雞的重量一般在 1.1～1.5kg 之間。（剩余11342字）