Nghiên cứu bảo quản thịt ức gà bằng gừng tươi và tinh dầu gừng=Preservation of chicken breast meat by ginger extract and ginger essential oil

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Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Kiểm nghiệm và An toàn thực phẩm, 2024

Mô tả vật lý: tr.575-588

Bộ sưu tập: Metadata

ID: 485433

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Nghiên cứu tiến hành khảo sát khả năng bảo quản thịt ức gà tươi bằng các phương pháp như sau: (i) sử dụng dịch trích gừng tươi (ở các nồng độ: 60%, 70% và 80%)
(ii) tinh dầu gừng (ở các nồng độ: 6%, 10% và 14%)
(iii) màng bao ăn được từ alginate (bao gồm màng bao alginate, màng bao alginate kết hợp với dịch trích gừng, hoặc kết hợp với tinh dầu gừng). Hiệu quả của các phương pháp xử lý được đánh giá thông qua các chỉ tiêu hóa lý (pH, màu sắc, cấu trúc, độ rỉ dịch) và chỉ tiêu vi sinh (mật số E. coli và vi sinh vật hiếu khí) trong suốt quá trình bảo quản lạnh (4 ± 1°C). Kết quả nghiên cứu cho thấy, các chỉ tiêu hóa lý của thịt ức gà không bị ảnh hưởng đáng kể bởi các phương pháp xử lý, các chỉ tiêu này được duy trì ổn định trong suốt thời gian bảo quản lạnh. Kết quả nghiên cứu cho thấy, dịch trích gừng, tinh dầu gừng và màng bao ăn được gừng-alginate thể hiện rõ khả năng ức chế sự phát triển của vi sinh vật. Mật số vi sinh vật hiếu khí và E. coli của thịt ức gà được xử lý bằng các phương pháp trên đều giảm trong suốt 7-10 ngày bảo quản. Hơn thế nữa, thịt ức gà được xử lý màng bao alginate kết hợp với 10% tinh dầu gừng có mật số E. coli và vi sinh vật hiếu khí nằm trong giới hạn cho phép của TCVN 12429-3:2021 trong suốt 10 ngày bảo quản lạnh.The study aims to extend the shelf-life of chicken breast meat by different treatments, including: (i) ratio of ginger: water = 60:40, 70:30 and 80:20
(ii) ginger essential oil 6%, 10% and 14%
(iii) edible coatings formula (sodium alginate combined with ginger extract or ginger essential oil). The research evaluated the effect of these treatments on the physicochemical parameters (pH, color, shear force, drip loss) and microbiological indicators (E. coli and aerobic plate count) of chicken breast meat during the cooling storage. The results showed that the physicochemical parameters of chicken breast meat were not affected by different treatments, these parameters were well maintained during cooling storage (4 ± 1°C). Moreover, the ginger extract 70%, ginger essential oil 10% and the combination of ginger with an edible coating positively inhibit the growth of microorganisms. The total aerobic and E. coli plate count of samples, which were treated by these treatments, decreased within 7-10 days of cooling storage. Moreover, the chicken breast meat was treated with sodium alginate-ginger essential oil 10% had E. coli and the aerobic microbial plate count was within Vietnamese National Standards (TCVN 12429- 3:2021) during ten days of cooling storage.

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