纳米氧化锌结合低频微波杀菌对红酥鸡菜肴品质及货架期的影响

ZnO Nanoparticles Combined Low Frequency Microwave on the Quality and Shelf Life of Hongsu Chicken Dishes

DOI：10.3969/j.issn.1673-1689.2020.01.011

中文关键词: 纳米氧化锌 低频微波 红酥鸡菜肴 品质 货架期

英文关键词: ZnO nanoparticles,low frequency microwave,Hongsu chicken dish,quality,shelf-life

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中文摘要:

对真空包装红酥鸡菜肴的二次杀菌方法及货架期进项了研究。通过分析不同低频微波杀菌参数对红酥鸡菜肴的杀菌率、气味、色泽、质构和感官评分的影响，得出915 MHz微波杀菌的最优条件为1 750 W和3 min，并将此条件与纳米氧化锌（0.06 g/kg）联合使用用于后续的杀菌储藏实验。为了预估产品的货架期，将菌落总数作为指标，建立了Gompertz模型来对红酥鸡菜肴在冷藏期间的微生物生长状况进行拟合，R2为0.993 76，表明此模型能够很好的反映红酥鸡菜肴在冷藏过程中的微生物变化情况，计算得到冷藏货架期为97 d。并且还对杀菌后的样品在冷藏过程中的微生物、pH、感官品质的变化进行了评估，结果表明保质期内产品的品质均在可接受的范围内。

英文摘要:

The two-stage sterilization methods and shelf life of vacuum-packed Hongsu chicken dishes were studied. By analyzing the effects of different low frequency microwave sterilization methods on the sterilization rate，flavor，color，texture and sensory quality of Hongsu chicken dishes，it was concluded that the best condition of 915 MHz microwave sterilization was 1750 W/3 min，so this method was combined with ZnO nanoparticles（0.06 g/kg）for subsequent sterilization and storage experiments. In order to predict the shelf life of Hongsu chicken dishes，with the total colony number as an indicator，the Gompertz equation was used to fit the growth of microbes in Hongsu chicken dish during cold storage. Results showed that the Gompertz equation can well reflect the Microorganism changes during storage with R2 values of 0.993 76，and the shelf life was calculated as 97 d. The changes of microorganism，pH and sensory quality during the cold storage of Hongsu chicken dishes were evaluated. The results showed that the quality of products was within acceptable range during the shelf life.

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