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1、现代食品科技ModernFoodScienceandTechnology2014,Vol.30,No.8包装材料阻隔性对德州扒鸡的品质影响分析路立立，胡宏海，张春江，黄峰，张雪，张泓（中国农业科学院农产品加工研究所，农业部农产品加工重点实验室，北京100193）摘要：为研究包装材料阻隔性对扒鸡贮藏期间品质的影响，采用三种不同阻隔性包装材料对德州扒鸡进行真空包装，并对扒鸡色差、TBA值、挥发性成分等理化指标进行检测分析，同时进行感官评定。结果表明：普通材料包装组扒鸡在贮藏过程中L*值、a*值快速下降，在第5d即出现明显褐变（L*值由50.02降为46.34，a*值由16.3
2、3降为13.17），而两种高阻隔包装扒鸡贮藏过程中的L*值、a*值与初始值（L*值：50.02；a*值：16.33）均无显著差异（P>0.05）；两高阻隔包装组保存20d后，TBA值分别为0.60mg/kg和0.65mg/kg，显著低于普通包装组（0.76mg/kg）（P<0.05）；电子鼻和GC-MS分析结果表明高阻隔包装组保留了更多的含硫挥发性成分和香辛料挥发性成分；随着贮藏时间的延长，普通包装组出现哈喇味，而高阻隔包装组未出现。结论：高阻隔真空包装可有效保持扒鸡原有色泽，延缓脂肪氧化，并可较好地保持扒鸡的原有风味。关键词：德州扒鸡；包装材料阻隔性；品质；风味文章篇号
3、：1673-9078(2014)8-194-200EffectofBarrierPropertyofPackagingMaterialontheQualityofDezhouBraisedChickenLULi-li,HUHong-hai,ZHANGChun-jiang,HUANGFeng,ZHANGXue,ZHANGHong(InstituteofAgro-productsProcessingScience&Technology,CAAS/KeyLaboratoryofAgro-productsProcessing,MinistryofAgriculture,Beiji
4、ng100193,China)Abstract:DezhouBraisedChickenwasvacuumpackedusingthreedifferentbarrierpackagingmaterials.Inordertostudytheeffectofbarrierpropertyofpackagingmaterialduringstorage,physicalandchemicalindicatorsofbraisedchicken,suchassurfacecolorchanges,thiobarbituricacid(TBA)content,andvolati
5、lecompoundsweremeasured,andsensoryevaluationswereconducted.TheresultsindicatedthattheL*anda*valuesofthebraisedchickenpackedwithcommonpackagingmaterialdecreasedrapidly,andsignificantbrowningoccurredonDay5(L*valuedecreasedfrom50.02to46.34anda*valuedecreasedfrom16.33to13.17)).Incontrast,theL
6、*anda*valuesofthebraisedchickenpackedusingtwohigh-barrierpackagingmaterialsdidnotchangesignificantly(p>0.05)fromtheinitialvalues,uponstorage(L*value:50.02;a*value:16.33).Forthetwohigh-barrierpackagingmaterials,theTBAvaluesafter20dayswere0.60mg/kgand0.65mg/kg,whichweresignificantlylowertha
7、nthatforthecommonpackagingmaterial(0.76mg/kg;p<0.05).TheresultsfromtheelectronicnosemethodandGC-MSanalysisindicatedthatmorevolatile,sulfur-containingcompoundsandvolatilecompoundsfromspiceswerepreservedwithhigh-barrierpackagingmaterials.Withincreasingstoragetime,ranc
