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Article(id=1320881432696837044, tenantId=1146029695717560320, journalId=1260987677001138203, issueId=1320881182762447607, articleNumber=null, orderNo=null, doi=10.13386/j.issn1002-0306.2025080016, pmid=null, cstr=null, oa=null, hot=null, price=null, onlineType=0, articleFormat=0, articleType=null, articleTypeStr=null, receivedDate=1754755200000, receivedDateStr=2025-08-10, revisedDate=null, revisedDateStr=null, acceptedDate=null, acceptedDateStr=null, onlineDate=1792852274344, onlineDateStr=2026-10-24, pubDate=1786723200000, pubDateStr=2026-08-15, doiRegisterDate=null, doiRegisterDateStr=null, onlineIssueDate=1792852274344, onlineIssueDateStr=2026-10-24, onlineJustAcceptDate=null, onlineJustAcceptDateStr=null, onlineFirstDate=null, onlineFirstDateStr=null, sourceXml=null, magXml=null, createTime=1792852274344, creator=13701087609, updateTime=1792852274344, updator=13701087609, issue=Issue{id=1320881182762447607, tenantId=1146029695717560320, journalId=1260987677001138203, year='2026', volume='47', issue='16', pageStart='1', pageEnd='537', issueExtLink='null', onlineDate='null', pubDate='1786723200000', pubDateStr='2026-08-15', beforeIssueId=null, nextIssueId=null, price=null, status=1, issueComplete=1, articleOrder=1, issueType=-1, specialIssue=null, createTime=1792852214756, creator='13701087609', updateTime=1792852214756, updator='13701087609', preIssue=null, nextIssue=null, articleTotal=null, ext=null, issueFiles=null, downloadFileDto=null}, startPage=440, endPage=448, ext={EN=ArticleExt(id=1320881432885580725, articleId=1320881432696837044, tenantId=1146029695717560320, journalId=1260987677001138203, language=EN, title=Effects of Synergic Methods of Ice Temperature Storage, Chitosan and High Static Pressure Treatment on Storage Quality of Cantonese Soft-boiled Chicken, columnId=1261343845820805453, journalTitle=Science and Technology of Food Industry, columnName=Storage and Preservation, runingTitle=null, highlight=null, articleAbstract=

Cantonese soft-boiled chicken was famous for its tender meat and rich flavor, but its short shelf life and difficulty in preservation pose significant challenges to sales and promotion. To investigate preservation methods for this product, effects of four approaches including ice storage (IS), ice storage combined with chitosan (CS) immersion (IS+CS), ice storage combined with CS immersion and high-pressure processing (IS+CS+HPP) at two pressure levels (200 and 300 MPa) on the storage quality (pH, color, texture parameters, shear force value, total viable count (TVC), TVB-N value, TBARS value and sensory evaluation) of cantonese soft-boiled chicken were studied. The results showed that: During storage, there were no significant differences in L*, a*, b* values, hardness, springiness, or chewiness of the soft-boiled chicken treated with the four aforementioned methods (P>0.05). Compared with IS, both IS+CS and IS+CS+HPP inhibited the increase in pH, TVC, TVB-N value, and TBARS value, while retarded the decline in shear force value and sensory evaluation score of chicken during storage, which implicated that those methods could significantly suppress microbial growth and mitigate quality deterioration of the chicken during storage. Furthermore, the IS+CS+HPP treatment at two pressure levels (200, 300 MPa) exhibited more outstanding preservation efficiency for soft-boiled chicken than the IS+CS treatment, but there was no obvious difference in the preservation effect between the two pressure levels (P>0.05). The soft-boiled chicken preserved by IS+CS+HPP (300 MPa) achieved the lowest TVC (4.84 lg CFU/g), TVB-N value (10.81 mg/100 g), and TBARS value (0.38 mg/kg), along with the highest sensory score (38) after 14 days of storage. The IS+CS treatment prolonged the shelf life of the chicken by 4 days, while the IS+CS+HPP treatment extended it by 8 days, indicating that there were synergistic effects among IS, CS, and HPP in prolonging the shelf life of Cantonese soft-boiled chicken. The findings of this research can provide reference and guidance for maintaining the quality, improving the safety, and extending the shelf life of Cantonese soft-boiled chicken products.

, authors=Jingyi TANG, Yijun YAN, Liyan ZHANG*, authorsList=Jingyi TANG, Yijun YAN, Liyan ZHANG, authorCompany=null, correspAuthors=Liyan ZHANG, authorNote=null, correspAuthorsNote=null, copyrightStatement=Copyright © 2026 Science and Technology of Food Industry. All rights reserved., copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1320881434294866882, articleId=1320881432696837044, tenantId=1146029695717560320, journalId=1260987677001138203, language=CN, title=冰温协同壳聚糖及超高压处理对广式白切鸡贮藏品质的影响, columnId=1261343846517059923, journalTitle=食品工业科技, columnName=贮运保鲜, runingTitle=null, highlight=null, articleAbstract=

广式白切鸡讲究鸡肉滑嫩、鸡味浓郁，贮藏保鲜难、货架期短是阻碍其销售推广的难点之一。为了探究广式白切鸡的保鲜方法，对比研究了冰温贮藏、冰温协同壳聚糖（Chitosan，CS）浸渍、冰温协同CS及不同压力水平超高压处理（200、300 MPa）这四种方法对广式白切鸡贮藏品质（pH、色泽、质构特性、剪切力值、菌落总数、挥发性盐基氮（Total Volatile Basic Nitrogen，TVB-N）、硫代巴比妥酸值（Thiobarbituric Acid Reactive Substances，TBARS）、感官评价等指标）的影响。结果表明：贮藏过程中，经上述四种方法处理的白切鸡L*、a*、b*以及硬度、弹性、咀嚼性无显著性差异（P>0.05）。相比于冰温贮藏，采用冰温贮藏协同CS浸渍、超高压处理可以有效抑制鸡肉pH、菌落总数、TVB-N值、TBARS值的升高，延缓剪切力值和感官评分的下降，表明这些协同保鲜处理均能显著抑制微生物的生长和白切鸡的腐败变质，且冰温协同CS及超高压处理（200、300 MPa）的保鲜效果更优，但两个压力条件的影响差异不显著（P>0.05）。经冰温协同CS及超高压（300 MPa）处理的鸡肉在贮藏14 d时具有最低的菌落总数（4.84 lg CFU/g）、TVB-N值（10.81 mg/100 g）及TBARS值（0.38 mg/kg），感官评分最高（38）。冰温+CS浸渍可使白切鸡货架期延长4 d，冰温+CS浸渍+超高压组白切鸡货架期则延长8 d，表明冰温、CS浸渍及超高压处理可以发挥协同作用，显著延长广式白切鸡的货架期。研究结果可以为保持该类鸡肉制品品质、提高其安全性、延长货架期提供借鉴和指导。

, authors=唐静怡, 闫怡君, 张立彦*, authorsList=唐静怡, 闫怡君, 张立彦, authorCompany=null, correspAuthors=张立彦, authorNote=

唐静怡（2002−），女，硕士，研究方向：食品加工与保藏，E-mail：

, correspAuthorsNote=
张立彦（1974−），女，博士，教授，研究方向：食品加工与保藏，E-mail：。
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唐静怡（2002−），女，硕士，研究方向：食品加工与保藏，E-mail：

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唐静怡（2002−），女，硕士，研究方向：食品加工与保藏，E-mail：

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Food and Bioprocess Technology, 2014, 7(5): 1333−1343., articleTitle=null, refAbstract=null)], funds=null, companyList=[AuthorCompany(id=1320881673286304581, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, xref=null, ext=[AuthorCompanyExt(id=1320881673294693190, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, companyId=1320881673286304581, language=EN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China), AuthorCompanyExt(id=1320881673303081799, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, companyId=1320881673286304581, language=CN, country=null, province=null, city=null, postcode=null, companyName=null, departmentName=null, remark=华南理工大学食品科学与工程学院，广东广州 510640)])], figs=[ArticleFig(id=1320881675857412965, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=EN, label=Fig.1, caption=Changes in pH of soft-boiled chicken by different preservation methods during storage, figureFileSmall=W7dUWpQrK58dIPDCRgEIZA==, figureFileBig=74cn8l6+ulc3xIapgMqsGg==, tableContent=null), ArticleFig(id=1320881675941299046, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=CN, label=图1, caption=贮藏过程中不同保鲜处理白切鸡鸡肉pH的变化, figureFileSmall=W7dUWpQrK58dIPDCRgEIZA==, figureFileBig=74cn8l6+ulc3xIapgMqsGg==, tableContent=null), ArticleFig(id=1320881676046156647, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=EN, label=Fig.2, caption=Changes in color of soft-boiled chicken by different preservation methods during storage, figureFileSmall=FKcbK1yI4sLM9rn8PHUW+Q==, figureFileBig=4X1uTcVRoEqq6i/nIPxH6g==, tableContent=null), ArticleFig(id=1320881676138431336, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=CN, label=图2, caption=贮藏过程中不同保鲜处理白切鸡鸡肉色泽的变化, figureFileSmall=FKcbK1yI4sLM9rn8PHUW+Q==, figureFileBig=4X1uTcVRoEqq6i/nIPxH6g==, tableContent=null), ArticleFig(id=1320881676306203497, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=EN, label=Fig.3, caption=Changes in the total number of colonies in soft-boiled chicken by different preservation methods during storage, figureFileSmall=G9790gKruD8ZeNXX4dRoWw==, figureFileBig=mRfDstXxTjIkPKzt7q+B+w==, tableContent=null), ArticleFig(id=1320881676406866794, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=CN, label=图3, caption=贮藏过程中不同保鲜处理白切鸡菌落总数的变化

注：*表示其他组别与冰温组相比具有差异显著（P<0.05）；#表示其他组别与冰温+CS组相比具有差异显著（P<0.05）。

, figureFileSmall=G9790gKruD8ZeNXX4dRoWw==, figureFileBig=mRfDstXxTjIkPKzt7q+B+w==, tableContent=null), ArticleFig(id=1320881676482364267, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=EN, label=Fig.4, caption=Changes in TVB-N values of soft-boiled chicken by different preservation methods during storage, figureFileSmall=9W97iLWa9M+4nOCiFLWejw==, figureFileBig=0itg8mDL0M5RoMBV0IibDA==, tableContent=null), ArticleFig(id=1320881676557861740, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=CN, label=图4, caption=贮藏过程中不同保鲜处理白切鸡TVB-N值的变化

注：*表示其他组别与冰温组相比具有差异显著（P<0.05）。

, figureFileSmall=9W97iLWa9M+4nOCiFLWejw==, figureFileBig=0itg8mDL0M5RoMBV0IibDA==, tableContent=null), ArticleFig(id=1320881676750799725, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=EN, label=Fig.5, caption=Changes in TBARS value of soft-boiled chicken by different preservation methods during storage, figureFileSmall=bDEKlCFnxr8IHPlL0URhUw==, figureFileBig=aBTPl+v2jrFx20gg/J4MOw==, tableContent=null), ArticleFig(id=1320881676838880110, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=CN, label=图5, caption=贮藏过程中不同保鲜处理白切鸡TBARS值的变化

注：*表示其他组别与冰温组相比具有差异显著（P<0.05）。

, figureFileSmall=bDEKlCFnxr8IHPlL0URhUw==, figureFileBig=aBTPl+v2jrFx20gg/J4MOw==, tableContent=null), ArticleFig(id=1320881676897600367, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=EN, label=Fig.6, caption=Changes in sensory scores of soft-boiled chicken by different preservation methods during storage, figureFileSmall=IBBJGh4gfXZbxqCwM2XzTQ==, figureFileBig=vdN+mq6Y51WtwC1oUuVOcQ==, tableContent=null), ArticleFig(id=1320881676968903536, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=CN, label=图6, caption=贮藏过程中不同保鲜处理白切鸡的感官评分变化

注：图中同一处理方式不同小写字母表示差异显著（P<0.05）；同一贮藏时间不同大写字母表示差异显著（P<0.05）。

, figureFileSmall=IBBJGh4gfXZbxqCwM2XzTQ==, figureFileBig=vdN+mq6Y51WtwC1oUuVOcQ==, tableContent=null), ArticleFig(id=1320881677157647217, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=EN, label=Table 1, caption=

Experimental conditions design

, figureFileSmall=null, figureFileBig=null, tableContent=
组别实验条件
冰温将白切鸡经冰水冷却后真空密封，置于冰温贮藏
（−1±0.3） ℃ 10 d
冰温+CS将白切鸡经壳聚糖浸液冷却后真空密封，置于冰温贮藏16 d
冰温+CS+200 MPa将白切鸡经壳聚糖浸液冷却后真空密封，200 MPa超高压处理15 min，置于冰温贮藏16 d
冰温+CS+300 MPa将白切鸡经壳聚糖浸液冷却后真空密封，300 MPa超高压处理15 min，置于冰温贮藏16 d
), ArticleFig(id=1320881677249921907, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=CN, label=表1, caption=

处理条件设计

, figureFileSmall=null, figureFileBig=null, tableContent=
组别实验条件
冰温将白切鸡经冰水冷却后真空密封，置于冰温贮藏
（−1±0.3） ℃ 10 d
冰温+CS将白切鸡经壳聚糖浸液冷却后真空密封，置于冰温贮藏16 d
冰温+CS+200 MPa将白切鸡经壳聚糖浸液冷却后真空密封，200 MPa超高压处理15 min，置于冰温贮藏16 d
冰温+CS+300 MPa将白切鸡经壳聚糖浸液冷却后真空密封，300 MPa超高压处理15 min，置于冰温贮藏16 d
), ArticleFig(id=1320881677338002292, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=EN, label=Table 2, caption=

Evaluation standard of sensory quality of soft-boiled chicken[28]

, figureFileSmall=null, figureFileBig=null, tableContent=
指标外观（10分）质地（10分）气味（10分）滋味（10分）总接受度（10分）
评分
标准		鸡皮黄亮有色泽，鸡肉有光泽感，汁液无流失或流失较少（8~10分）鸡皮爽脆弹滑，鸡肉紧实有嚼劲，手指按压后马上恢复（8~10分）鸡皮、鸡肉香气浓郁协调，无腥味、异味（8~10分）鸡肉滋味鲜香浓郁，咸淡适宜，无血腥味（8~10分）总体可接受度较好（8~10分）
鸡皮、鸡肉较暗淡，汁液有一定
程度的流失（4~7分）		鸡皮、鸡肉较软烂或较硬，手指按压后较慢恢复，肉制发粘（4~7分）鸡皮、鸡肉香味稀薄，略带
腥味、异味（4~7分）		鸡肉滋味一般，咸淡略不适宜，略带血腥味（4~7分）总体可接受度一般（4~7分）
鸡皮、鸡肉暗黄无光泽，整体汁
液流失严重（1~3分）		鸡皮软烂或难嚼，鸡肉软烂，弹性、咀嚼性差，手指按压后无按压恢复
现象，肉制发粘严重（1~3分）		鸡皮、鸡肉脂肪味腥味重，鸡油味重，异味严重（1~3分）鸡肉滋味差，咸淡不适宜，血腥味重（1~3分）总体可接受度较差或不能接受（1~3分）
), ArticleFig(id=1320881677639992181, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=CN, label=表2, caption=

白切鸡的感官评价标准[28]

, figureFileSmall=null, figureFileBig=null, tableContent=
指标外观（10分）质地（10分）气味（10分）滋味（10分）总接受度（10分）
评分
标准		鸡皮黄亮有色泽，鸡肉有光泽感，汁液无流失或流失较少（8~10分）鸡皮爽脆弹滑，鸡肉紧实有嚼劲，手指按压后马上恢复（8~10分）鸡皮、鸡肉香气浓郁协调，无腥味、异味（8~10分）鸡肉滋味鲜香浓郁，咸淡适宜，无血腥味（8~10分）总体可接受度较好（8~10分）
鸡皮、鸡肉较暗淡，汁液有一定
程度的流失（4~7分）		鸡皮、鸡肉较软烂或较硬，手指按压后较慢恢复，肉制发粘（4~7分）鸡皮、鸡肉香味稀薄，略带
腥味、异味（4~7分）		鸡肉滋味一般，咸淡略不适宜，略带血腥味（4~7分）总体可接受度一般（4~7分）
鸡皮、鸡肉暗黄无光泽，整体汁
液流失严重（1~3分）		鸡皮软烂或难嚼，鸡肉软烂，弹性、咀嚼性差，手指按压后无按压恢复
现象，肉制发粘严重（1~3分）		鸡皮、鸡肉脂肪味腥味重，鸡油味重，异味严重（1~3分）鸡肉滋味差，咸淡不适宜，血腥味重（1~3分）总体可接受度较差或不能接受（1~3分）
), ArticleFig(id=1320881677778404214, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=EN, label=Table 3, caption=

Changes in texture parameters and shear force value of soft-boiled chicken by different preservation methods during storage (n=6)

, figureFileSmall=null, figureFileBig=null, tableContent=
贮藏方式贮藏天数（d）冰温冰温+CS冰温+CS+200 MPa冰温+CS+300 MPa
硬度（g）04851.58±427.91aA4987.32±343.73aA5107.42±174.15aA5012.63±303.23aA
24827.33±399.33aA4789.33±224.52aA4883.58±422.25abA4805.42±317.08abA
44548.01±370.14abA4591.21±178.56abA4681.90±178.56bA4514.75±275.22abA
64587.44±343.73abA4327.29±234.27abA4431.37±338.63bcA4473.36±307.56abA
84417.36±292.52abA4367.98±298.36abA4515.85±438.76bcA4479.83±402.47abA
104099.66±224.52bA4289.12±234.27abA4238.12±401.34bcA4103.90±301.69bA
12−4113.29±228.17bA4023.53±271.15cA4214.73±298.36bcA
14−3789.24±324.12bcA3992.88±234.27cA3895.52±228.17bcA
16−3445.45±178.56cA3655.99±289.23cA3589.71±343.98cA
弹性00.61±0.03aA0.61±0.02aA0.61±0.02aA0.61±0.02aA
20.56±0.03abA0.56±0.03abA0.56±0.03abA0.57±0.03abA
40.55±0.04abA0.56±0.03abA0.56±0.03abA0.57±0.03abA
60.55±0.03abA0.55±0.04abA0.55±0.04abA0.56±0.03abA
80.53±0.04abA0.55±0.02bA0.55±0.02bA0.53±0.03bA
100.52±0.02bA0.53±0.04bcA0.53±0.04bA0.52±0.02bA
12−0.53±0.03bcA0.53±0.03bA0.52±0.03bA
14−0.53±0.04bcA0.53±0.04bA0.53±0.04bA
16−0.5±0.02cA0.50±0.02bA0.51±0.02bA
咀嚼性（g）01309.67±266.8aA1280.23±138.98aA1334.03±190.1aA1394.09±105.65aA
21270.93±119.25aA1080.33±164.03abA1155.86±74.47aA1140.91±84.68abA
41069.52±183.72abA1103.23±105.65aA1153.22±164.03abA1060.03±78.27bA
61029.22±243.07abA1003.45±243.07abA1015.86±154.97abA1083.95±183.42abA
8961.26±83.52abA987.34±266.8abA1007.17±138.98abA1012.15±97.46bA
10900.27±138.00bA992.23±203.02abA1047.84±200.02abA987.39±79.30bA
12−978.45±127.52bA970.74±64.7bA1074.73±127.52abA
14−934.56±190.1bA947.32±155.05abA973.80±116.75bA
16−843.56±97.46bA911.72±112.35bA871.00±93.44bA
剪切力（kg）04.03±0.29aA4.02±0.22aA4.21±0.15aA3.96±0.25aA
23.44±0.33abA3.51±0.29abA3.70±0.28abA3.61±0.32abA
43.13±0.16bA3.40±0.16bA3.52±0.32bA3.51±0.04bA
62.74±0.22bcB3.23±0.16bA3.45±0.12bA3.25±0.15bcA
82.52±0.16cB3.02±0.21bcA3.17±0.24bcA3.23±0.20bcA
102.27±0.28cB2.95±0.12bcA3.01±0.04cA3.21±0.18cA
12−2.66±0.15cA2.96±0.21bcA2.91±0.25cA
14−2.58±0.15cA2.79±0.43cA2.89±0.28cA
16−2.38±0.29cA2.72±0.25cA2.85±0.34cA
), ArticleFig(id=1320881677937787767, tenantId=1146029695717560320, journalId=1260987677001138203, articleId=1320881432696837044, language=CN, label=表3, caption=

贮藏过程中不同保鲜处理白切鸡鸡肉质构参数和剪切力值的变化（n=6）

, figureFileSmall=null, figureFileBig=null, tableContent=
贮藏方式贮藏天数（d）冰温冰温+CS冰温+CS+200 MPa冰温+CS+300 MPa
硬度（g）04851.58±427.91aA4987.32±343.73aA5107.42±174.15aA5012.63±303.23aA
24827.33±399.33aA4789.33±224.52aA4883.58±422.25abA4805.42±317.08abA
44548.01±370.14abA4591.21±178.56abA4681.90±178.56bA4514.75±275.22abA
64587.44±343.73abA4327.29±234.27abA4431.37±338.63bcA4473.36±307.56abA
84417.36±292.52abA4367.98±298.36abA4515.85±438.76bcA4479.83±402.47abA
104099.66±224.52bA4289.12±234.27abA4238.12±401.34bcA4103.90±301.69bA
12−4113.29±228.17bA4023.53±271.15cA4214.73±298.36bcA
14−3789.24±324.12bcA3992.88±234.27cA3895.52±228.17bcA
16−3445.45±178.56cA3655.99±289.23cA3589.71±343.98cA
弹性00.61±0.03aA0.61±0.02aA0.61±0.02aA0.61±0.02aA
20.56±0.03abA0.56±0.03abA0.56±0.03abA0.57±0.03abA
40.55±0.04abA0.56±0.03abA0.56±0.03abA0.57±0.03abA
60.55±0.03abA0.55±0.04abA0.55±0.04abA0.56±0.03abA
80.53±0.04abA0.55±0.02bA0.55±0.02bA0.53±0.03bA
100.52±0.02bA0.53±0.04bcA0.53±0.04bA0.52±0.02bA
12−0.53±0.03bcA0.53±0.03bA0.52±0.03bA
14−0.53±0.04bcA0.53±0.04bA0.53±0.04bA
16−0.5±0.02cA0.50±0.02bA0.51±0.02bA
咀嚼性（g）01309.67±266.8aA1280.23±138.98aA1334.03±190.1aA1394.09±105.65aA
21270.93±119.25aA1080.33±164.03abA1155.86±74.47aA1140.91±84.68abA
41069.52±183.72abA1103.23±105.65aA1153.22±164.03abA1060.03±78.27bA
61029.22±243.07abA1003.45±243.07abA1015.86±154.97abA1083.95±183.42abA
8961.26±83.52abA987.34±266.8abA1007.17±138.98abA1012.15±97.46bA
10900.27±138.00bA992.23±203.02abA1047.84±200.02abA987.39±79.30bA
12−978.45±127.52bA970.74±64.7bA1074.73±127.52abA
14−934.56±190.1bA947.32±155.05abA973.80±116.75bA
16−843.56±97.46bA911.72±112.35bA871.00±93.44bA
剪切力（kg）04.03±0.29aA4.02±0.22aA4.21±0.15aA3.96±0.25aA
23.44±0.33abA3.51±0.29abA3.70±0.28abA3.61±0.32abA
43.13±0.16bA3.40±0.16bA3.52±0.32bA3.51±0.04bA
62.74±0.22bcB3.23±0.16bA3.45±0.12bA3.25±0.15bcA
82.52±0.16cB3.02±0.21bcA3.17±0.24bcA3.23±0.20bcA
102.27±0.28cB2.95±0.12bcA3.01±0.04cA3.21±0.18cA
12−2.66±0.15cA2.96±0.21bcA2.91±0.25cA
14−2.58±0.15cA2.79±0.43cA2.89±0.28cA
16−2.38±0.29cA2.72±0.25cA2.85±0.34cA
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冰温协同壳聚糖及超高压处理对广式白切鸡贮藏品质的影响
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唐静怡 , 闫怡君 , 张立彦 *
食品工业科技 | 贮运保鲜 2026,47(16): 440-448
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食品工业科技 |贮运保鲜 2026 , 47 (16) : 440 -448
冰温协同壳聚糖及超高压处理对广式白切鸡贮藏品质的影响
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唐静怡 , 闫怡君, 张立彦*
作者信息
  • 华南理工大学食品科学与工程学院，广东广州 510640
通讯作者:
张立彦（1974−），女，博士，教授，研究方向：食品加工与保藏，E-mail：。
作者简介:

唐静怡（2002−），女，硕士，研究方向：食品加工与保藏，E-mail：

Effects of Synergic Methods of Ice Temperature Storage, Chitosan and High Static Pressure Treatment on Storage Quality of Cantonese Soft-boiled Chicken
Jingyi TANG , Yijun YAN, Liyan ZHANG*
Affiliations
  • School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
出版时间: 2026-08-15 doi: 10.13386/j.issn1002-0306.2025080016
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摘要
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广式白切鸡讲究鸡肉滑嫩、鸡味浓郁，贮藏保鲜难、货架期短是阻碍其销售推广的难点之一。为了探究广式白切鸡的保鲜方法，对比研究了冰温贮藏、冰温协同壳聚糖（Chitosan，CS）浸渍、冰温协同CS及不同压力水平超高压处理（200、300 MPa）这四种方法对广式白切鸡贮藏品质（pH、色泽、质构特性、剪切力值、菌落总数、挥发性盐基氮（Total Volatile Basic Nitrogen，TVB-N）、硫代巴比妥酸值（Thiobarbituric Acid Reactive Substances，TBARS）、感官评价等指标）的影响。结果表明：贮藏过程中，经上述四种方法处理的白切鸡L*、a*、b*以及硬度、弹性、咀嚼性无显著性差异（P>0.05）。相比于冰温贮藏，采用冰温贮藏协同CS浸渍、超高压处理可以有效抑制鸡肉pH、菌落总数、TVB-N值、TBARS值的升高，延缓剪切力值和感官评分的下降，表明这些协同保鲜处理均能显著抑制微生物的生长和白切鸡的腐败变质，且冰温协同CS及超高压处理（200、300 MPa）的保鲜效果更优，但两个压力条件的影响差异不显著（P>0.05）。经冰温协同CS及超高压（300 MPa）处理的鸡肉在贮藏14 d时具有最低的菌落总数（4.84 lg CFU/g）、TVB-N值（10.81 mg/100 g）及TBARS值（0.38 mg/kg），感官评分最高（38）。冰温+CS浸渍可使白切鸡货架期延长4 d，冰温+CS浸渍+超高压组白切鸡货架期则延长8 d，表明冰温、CS浸渍及超高压处理可以发挥协同作用，显著延长广式白切鸡的货架期。研究结果可以为保持该类鸡肉制品品质、提高其安全性、延长货架期提供借鉴和指导。

广式白切鸡  /  冰温贮藏  /  超高压处理  /  壳聚糖浸渍  /  协同保鲜  /  贮藏品质

Cantonese soft-boiled chicken was famous for its tender meat and rich flavor, but its short shelf life and difficulty in preservation pose significant challenges to sales and promotion. To investigate preservation methods for this product, effects of four approaches including ice storage (IS), ice storage combined with chitosan (CS) immersion (IS+CS), ice storage combined with CS immersion and high-pressure processing (IS+CS+HPP) at two pressure levels (200 and 300 MPa) on the storage quality (pH, color, texture parameters, shear force value, total viable count (TVC), TVB-N value, TBARS value and sensory evaluation) of cantonese soft-boiled chicken were studied. The results showed that: During storage, there were no significant differences in L*, a*, b* values, hardness, springiness, or chewiness of the soft-boiled chicken treated with the four aforementioned methods (P>0.05). Compared with IS, both IS+CS and IS+CS+HPP inhibited the increase in pH, TVC, TVB-N value, and TBARS value, while retarded the decline in shear force value and sensory evaluation score of chicken during storage, which implicated that those methods could significantly suppress microbial growth and mitigate quality deterioration of the chicken during storage. Furthermore, the IS+CS+HPP treatment at two pressure levels (200, 300 MPa) exhibited more outstanding preservation efficiency for soft-boiled chicken than the IS+CS treatment, but there was no obvious difference in the preservation effect between the two pressure levels (P>0.05). The soft-boiled chicken preserved by IS+CS+HPP (300 MPa) achieved the lowest TVC (4.84 lg CFU/g), TVB-N value (10.81 mg/100 g), and TBARS value (0.38 mg/kg), along with the highest sensory score (38) after 14 days of storage. The IS+CS treatment prolonged the shelf life of the chicken by 4 days, while the IS+CS+HPP treatment extended it by 8 days, indicating that there were synergistic effects among IS, CS, and HPP in prolonging the shelf life of Cantonese soft-boiled chicken. The findings of this research can provide reference and guidance for maintaining the quality, improving the safety, and extending the shelf life of Cantonese soft-boiled chicken products.

cantonese soft-boiled chicken  /  ice storage  /  high pressure processing  /  chitosan immersion  /  collaborative preservation  /  storage quality
唐静怡, 闫怡君, 张立彦. 冰温协同壳聚糖及超高压处理对广式白切鸡贮藏品质的影响. 食品工业科技, 2026 , 47 (16) : 440 -448 . DOI: 10.13386/j.issn1002-0306.2025080016
Jingyi TANG, Yijun YAN, Liyan ZHANG. Effects of Synergic Methods of Ice Temperature Storage, Chitosan and High Static Pressure Treatment on Storage Quality of Cantonese Soft-boiled Chicken[J]. Science and Technology of Food Industry, 2026 , 47 (16) : 440 -448 . DOI: 10.13386/j.issn1002-0306.2025080016
正文
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广式白切鸡为广东传统名菜，为了塑造鸡皮、鸡肉的爽脆口感，需要在轻度热加工后再使用冰水冷却。这些操作加大了白切鸡微生物污染及滋生的风险，也为成品贮藏保鲜带来较大的安全隐患。近年来，对于白切鸡的防腐贮藏研究涵盖了多种物理手段，例如气调保鲜[1]、静电场处理[2]、微波杀菌[3]、超高压杀菌[4]、液氮速冻[5]等新型技术，而鲜少采用其他生物、化学手段，也缺少将上述多种手段协同使用、增强保鲜效果的探索。另外，上述物理保鲜手段的研究仍处于实验室小规模探究阶段，其技术难度、应用效果、设备条件、成本需求等问题仍没有很好地解决。因此，寻找便捷安全、效果良好、成本低廉的贮藏保鲜方式，采取多手段协同以实现肉制品保鲜效果提质增效，是广式白切鸡这一著名地方特色鸡肉制品实现工业化生产、方便贮运、安全食用的迫切需求。
冰温贮藏是一种在略高于食品冻结点温度下进行贮藏的方式，相比一般的冷藏（4 ℃）温度更低，能够更好的抑制微生物活动和食品变质，同时又避免了冻藏条件下冰晶生成对食品品质的负面影响，已广泛应用于生鲜食品，如蔬菜[6]、水果[7]、水产[8]和肉类[9]等的保鲜贮藏中，但在熟肉制品中的应用尚不多见。
近年来，天然保鲜剂因其天然、绿色、接受度高的特点广受欢迎，其中壳聚糖（chitosan，CS）是从甲壳素中提取的高分子化合物，具有广谱抑菌活性，对革兰氏阴性菌、革兰氏阳性菌、霉菌和酵母菌均可发挥作用[10]。已有研究发现CS可增加金黄色葡萄球菌和假单胞菌细胞膜的渗透性，具有较强的抑菌效果[11]。本研究预实验对比发现，除CS外ε-聚赖氨酸、Nisin及茶多酚均无法在限量添加浓度范围内对白切鸡菌悬液发挥有效的抑菌作用。超高压处理作为一种物理杀菌手段，其杀菌效果已被广泛认可，具有前期投资后后续投入少、杀菌稳定性高、易于控制等优点[12]。但对于肉制品来说，过高的压力（>400 MPa）会对制品品质带来负面影响，包括改变质地和颜色、加速脂肪氧化速率[13−16]。例如，邱春强等[17]研究发现压力超过400 MPa后会导致酱卤鸡胸肉汁液流失和脂肪氧化加重，色泽降低，产品品质劣变。Ma等[18]也有类似的发现。但通常情况下300 MPa 以下压力处理对肉制品的脂质氧化影响很小，在高于该值的压力下，压力对脂质氧化的影响将线性增加[19]。
经多项研究发现，超高压处理、保鲜剂浸渍和冰温贮藏在延长牛肉、猪肉馅料、烧鸡等制品贮藏期方面具有明显的协同效应。例如，丁一凡[20]研究采用超高压处理复配保鲜剂的真空包装预调理肉馅，发现作用压力150~250 MPa、作用时间15~25 min，杀菌效果最佳，较未经超高压处理组菌落总数、TVB-N、TBARS、pH上升速率较慢，且色差、质构值劣化程度较低，可使真空包装预调理肉馅在4 ℃条件下的保质期延长至14 d。付丽等[21]的研究发现天然保鲜剂与冰温保鲜结合对牛肉保鲜效果最优，可将牛肉货架期延长至15 d。花璐[22]研究发现CS/丁香精油/玉米醇溶蛋白-酪蛋白酸钠复合膜（CS/C/ZN复合膜）与冰温协同处理能有效控制符离集烧鸡的细菌总数增长、抑制乳酸菌和假单胞菌的生长繁殖，延缓pH的下降，抑制丙二醛和其他次生产物的产生，从而抑制脂肪氧化和蛋白质分解，将符离集烧鸡货架期延长至20 d。
基于上述及预实验研究结果，本研究采取冰温贮藏协同CS及超高压处理方法，对比冰温、冰温+CS浸渍、冰温+CS浸渍+200 MPa超高压、冰温+CS浸渍+300 MPa超高压四种处理条件下广式白切鸡贮藏过程中色泽、质构、剪切力、pH、菌落总数、挥发性盐基氮、硫代巴比妥酸、感官评价等指标的变化，探讨协同保鲜处理方式对广式白切鸡产品的抑菌及保鲜效果，为保持广式白切鸡品质、提高制品安全性、延长货架期提供参考和指导。
1　材料与方法
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1.1　材料与仪器
清远麻鸡　购于广东爱健康生物科技有限公司，鸡龄120 d左右，胴体质量约为1.1~1.3 kg，当天宰杀，冷链运输；食盐、味精、白酒（牛栏山42°陈酿）　购自五山超市，均为食品级；壳聚糖（CS）　食品级，购于山东省圣嘉德生物科技有限公司；其余试剂均为分析纯。
CR400型色差仪 日本柯尼卡美能达公司；UHPF/5L/600MPa型超高压处理设备　包头科发高压科技有限责任公司；TA.XT.Plus型物性测定仪　英国Stable Micro System公司；FJ-200S型数显高速分散均质机　常州澳华仪器有限公司；X85-2型恒温磁力搅拌器　上海梅颖浦仪器仪表制造有限公司；PSH-3C型精密pH计　上海雷磁仪器有限公司；BSA224S型精密电子天平　北京赛多利斯科学仪器有限公司；WDP-9122型恒温培养箱、DHG140B型电热鼓风干燥箱　上海安亭科学仪器有限公司；SN-CJ-1D型超净工作台　上海尚普仪器有限公司；YX-18HDJ型手提式压力蒸汽灭菌器　江阴滨江医疗设备有限公司；MODEL 752型紫外分光光度计　上海现科分光仪器有限公司。
1.2　实验方法
1.2.1　样品处理
原料鸡→清洗→浸渍（将鸡浸入卤汤中5 s而后提离卤汤，空气中停留5 s，为一次浸渍，共重复3次）→加热煮制（95 ℃，15 min）→关火浸煮（20 min）→冰水冷却（15 min）→沥干
壳聚糖浸液配制：取适量CS粉末（过60目筛），边搅拌边缓慢加入到1%醋酸溶液中，然后持续搅拌2 h以使壳聚糖充分溶解，配制成0.6%壳聚糖-醋酸溶液，降温至0 ℃待用。
超高压处理：经过预实验研究发现，超高压处理压力超过300 MPa或时间超过15 min后鸡肉硬度和咀嚼性分别提高约30%~40%，剪切力值下降35%左右，口感偏干硬，品质不能满足广式白切鸡肉质滑爽、有弹性的要求。因此设置超高压处理条件如下：将冷却、沥干后的白切鸡置于塑料袋中真空密封，分别于200、300 MPa压力下处理15 min。各组鸡肉处理方式及条件如表1所示。
1.2.2　pH的测定
参照GB 5009.237-2016《食品安全国家标准 食品pH值的测定》[23]稍作修改。称取搅碎的鸡肉5 g（精确至0.01 g），加入50 mL、0.1 mol/L的氯化钾溶液，8000 r/min均质1 min，过滤测定滤液pH。
1.2.3　色泽的测定
选取平整均匀的鸡胸皮、鸡肉块，选取5个位置点，采用色差仪测定L*、a*、b*值，并计算平均值。
1.2.4　质构参数的测定
参照张咏彬等[14]的试验方法稍作修改：取鸡胸肉修剪为1 cm×1 cm×1 cm大小，采用P36R探头，测前速度2.0 mm/s，测试速度1.0 mm/s，测后速度5.0 mm/s，触发力为5 g，两次压缩间隔5 s，压缩比为60%。
1.2.5　剪切力的测定
参照王春青等[24]的方法并作出修改，将鸡肉修剪成2 cm×1 cm×0.5 cm大小，采用WBS型刀头，测试速度为1.0 mm/s，测后速度5.0 mm/s，保持刀头垂直于肌纤维方向。
1.2.6　菌落总数的测定
参照GB 4789.2-2022《食品安全国家标准 食品微生物学检验 菌落总数测定》[25]的方法测定。
1.2.7　挥发性盐基氮（TVB-N）的测定
参照GB 5009.228-2016《食品安全国家标准 食品中挥发性盐基氮的测定》[26]中的第三法微量扩散法测定。
1.2.8　硫代巴比妥酸（TBARS）的测定
参照GB 5009.181-2016《食品安全国家标准 食品中丙二醛的测定》[27]中的第二法分光光度法测定。
1.2.9　贮藏保鲜阶段的感官评定
参照董洋等[28]实验方法并做修改：选取经过培训的10名食品科学专业学生（5男5女），将不同保鲜处理的白切鸡鸡肉随机编号，请评价人员通过视觉观察、嗅闻、品尝和手指按压等方式对鸡肉外观、质地、滋味、气味和总体可接受度进行评价，评价标准见表2所示。
1.3　数据处理
除特别注明外，以上各指标平行测定3次，取平均值，试验数据以“平均值±标准差”形式表示。采用Origin 2021作图，利用IBM SPSS Statistics 26开展方差分析和Duncan’s多重极差分析（P<0.05）。
2　结果与分析
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2.1　贮藏过程中不同保鲜处理白切鸡鸡肉的pH
图1显示，在仅采用冰温贮藏时，贮藏前期鸡肉pH逐渐下降，第6 d后开始增大。这可能是因为贮藏初期鸡肉表面的乳酸菌生长繁殖产生乳酸，使pH逐渐下降，第6 d后蛋白质在微生物和酶的作用下生成碱性物质导致pH上升[29]。白切鸡经壳聚糖浸渍后，由于CS浸液中醋酸的影响，鸡肉初始pH明显降低，但白切鸡经CS浸渍后再经超高压处理，超高压处理使蛋白结构改变，暴露了部分碱性基团使鸡肉pH提高[30]，但仍低于冰温贮藏样。邱春强等[17]采用超高压处理酱卤鸡肉时、杨爽等[30]采用超高压（处理卤牛肉时亦发现超高压处理会使肉品的pH增高，推测是超高压处理导致卤牛肉中的蛋白质结构展开，自由氨基酸进入细胞介质中，导致碱性含氮物质增加，且氨基酸会在超高压的作用下发生电解反应，使其pH变大。冰温+CS组和冰温+CS+超高压组鸡肉的pH均随着贮藏时间延长而下降，且两种压力水平超高压处理对鸡肉pH影响的差别不大（P>0.05）。
2.2　贮藏过程中不同保鲜处理白切鸡鸡肉的色度值
随贮藏时间的延长，各保鲜处理组鸡肉色泽的变化如图2所示。整体上，所有组别鸡肉L*值均随贮藏时间延长而减小，b*值均随贮藏时间延长而逐渐增大，而a*值随贮藏时间延长无显著变化（P>0.05）。贮藏过程中鸡肉不断失水且在微生物作用下肉品表面发粘，导致鸡肉亮度值下降[31]。由于肌肉中的肌红蛋白经加热变性后状态较为稳定[32]，红度值在贮藏过程中变化不大，黄度值的升高则与贮藏过程中鸡肉脂质氧化有关[33]。不同处理组鸡肉之间的L*值、a*值和b*值均无显著性差异（P>0.05），表明CS和超高压处理对鸡肉色泽的影响不明显。
2.3　贮藏过程中不同保鲜处理白切鸡鸡肉的质构参数及剪切力值
由表3数据可以看出，各保鲜处理方式下白切鸡鸡肉的硬度、弹性、咀嚼性均随着贮藏时间的延长而逐渐减小。这可能是因为贮藏过程中在肉中蛋白质和脂肪水解、氧化的综合作用下，鸡肉组织结构失去紧致的构造，使硬度、弹性和咀嚼性下降。但不同保鲜处理方式下各参数在贮藏过程中的变化趋势不同：相比于贮藏初期（0 d），冰温贮藏鸡肉样品的硬度、弹性和咀嚼性在10 d后显著下降（P<0.05），冰温+CS组鸡肉硬度和咀嚼性则在贮藏12 d后显著下降（P<0.05），相同贮藏时间内经冰温+CS+超高压保鲜处理后鸡肉的硬度、弹性和咀嚼性较其他两种保鲜方式样品稍有增大，但差异不显著（P>0.05）。这可能是由于采用的处理压力相对较低，处理后肉中蛋白质变化较小[34]，对贮藏期内鸡肉质构参数影响不大。
表3数据还显示，所有处理组鸡肉的剪切力值均呈现随贮藏时间延长而明显减小的趋势，且冰温组剪切力值变化最快：贮藏第6 d开始，冰温贮藏组的剪切力值开始显著小于其他各处理组（P<0.05）；贮藏第10 d时，冰温组鸡肉的剪切力值相对第0 d下降了43.9%，而冰温+CS、冰温+CS+200 MPa、冰温+CS+300 MPa超高压处理组鸡肉的剪切力值分别下降了26.62%、28.42%和18.96%。后两组鸡肉的剪切力值在贮藏过程中稍高于冰温+CS组，但无显著性差异（P>0.05）。
贮藏过程中，由于微生物的生长、蛋白质的降解导致肌肉的组织结构变得松散，致使剪切力随着贮藏天数而下降[35]，而CS浸液处理和超高压处理一定程度上延缓了这种变化。对于生肉而言，超高压处理压力的机械作用使得肌质网和线粒体结构被破坏，Ca2+从中释放，钙激活酶被激活，导致肌原纤维结构崩解，对肉制品的剪切力造成影响。但对于熟肉，加热已使肉中蛋白质变性且结构变化，形成了较为稳定的物理结构，熟肉制品的质构特性、剪切力值在施加高压后不会发生明显变化[34]。夏杨毅[36]采用100~500 MPa的压力处理荣昌烤乳猪时，也发现200、300 MPa条件下烤乳猪的硬度、剪切力无显著性差别（P>0.05）。
2.4　贮藏过程中不同保鲜处理白切鸡鸡肉的菌落总数
图3显示，随着贮藏时间的延长，各组别的菌落总数显著上升，冰温组的菌落总数始终明显高于其它组别。GB 2726-2016[37]规定，熟肉制品中菌落总数最大允许值为1×105 CFU/g。冰温组在贮藏至第6 d时，菌落总数达到5.16 lg CFU/g，已超过国家标准。广式白切鸡制备过程中加热温度低（90~95 ℃）、时间短（30~40 min），微生物的杀灭程度相对较低，且在加热结束后热鸡浸入冰水中冷却降温，水温不断升高加大了微生物滋生繁殖的风险，导致白切鸡初始菌数较高，即使在冰温条件下保藏期仍较短（5 d左右）。
CS处理不仅能在贮藏过程中发挥抑菌保鲜作用，在其代替冰水冷却浸渍鸡肉时，CS也可以抑制此过程中微生物的滋生及污染，明显降低白切鸡的初始菌数。因此，冰温+CS组白切鸡贮藏时间得以延长，菌落总数在第10 d时才超过限值（5.04 lg CFU/g），比冰温组贮藏时间延长了4 d。
在CS溶液浸泡基础上分别进行200和300 MPa超高压处理后，相同贮藏时间内白切鸡的菌落总数显著低于仅冰温、冰温+CS处理组（P<0.05），并且两组白切鸡的菌落总数在14 d内仍未超标（4.97、4.84 lg CFU/g）。这可能是由于超高压处理能有效杀灭白切鸡中的优势菌——假单胞菌（革兰氏阴性菌）[4]，使得制品贮藏期更长（14 d），相比冰温组延长了8 d。两个超高压处理条件抑制鸡肉贮藏期间微生物生长的效果差异不大，除第16 d外，鸡肉样品菌落总数无显著性差异（P>0.05）。
2.5　贮藏过程中不同保鲜处理白切鸡鸡肉的挥发性盐基氮（TVB-N值）
贮藏过程中，挥发性盐基氮（TVB-N）含量的升高是由于肉中的酶和微生物作用于蛋白质，产生含氮化合物和胺类等物质造成的[38]。TVB-N值越大，样品的新鲜程度越低。图4显示，随着贮藏时间的延长，各组别鸡肉的TVB-N值呈上升趋势，且冰温贮藏组鸡肉的TVB-N值上升速率最快，在第4 d后开始明显高于其他组。其余三组鸡肉的TVB-N值在贮藏前期变化较缓慢，在贮藏14 d时，冰温协同CS及超高压处理（300 MPa）处理的鸡肉TVB-N值最低（10.81mg/100 g），在贮藏16 d后TVB-N值三组鸡肉均小于15 mg/100 g，表明CS浸渍和超高压处理可以有效抑制贮藏过程鸡肉中微生物大量繁殖分解蛋白质产生碱性的氨及胺类物质，与杨爽等[30]及王志江等[4]的研究结果类似。
2.6　贮藏过程中不同保鲜处理白切鸡鸡肉的硫代巴比妥酸值（TBARS值）
如图5所示，冰温条件下鸡肉的TBARS值随着贮藏时间显著增大（P<0.05），而冰温+CS组TBARS值整体呈现上升趋势，但上升速率较缓慢，其原因可能是由于CS浸泡后会粘附在鸡身表面及腔体内部，阻碍了空气与鸡肉的接触，且CS具有一定的抗氧化性[39]，可以抑制鸡肉中脂肪的氧化。宣伟等[40]采用CS作为保鲜剂贮藏黄牛肉时发现，壳聚糖涂膜可以使黄牛肉的TBARS值在贮藏期间一直维持在较低的范围内，具有良好的抑制脂肪氧化的作用。
两个冰温结合CS及超高压保鲜处理白切鸡样品的TBARS值差异性较小（P>0.05）。在第0 d时，超高压处理组鸡肉的TBARS值已高于冰温组和冰温+CS组。这可能是因为超高压处理会使蛋白中的铁等金属离子释放，促进脂肪氧化，致使鸡肉TBARS值升高[41]。但在贮藏过程中，鸡肉TBARS值上升程度较小，在12 d后才开始显著上升（P<0.05），在14 d时，冰温协同CS及超高压处理（300 MPa）组最低，为0.38 mg/kg。Ma等[18]的研究也发现，在200~400 MPa低压状态下，鸡肉TBARS值变化不显著（P>0.05），而在600 MPa或800 MPa的超高压下，鸡肉在第7 d时TBARS值相对于第0 d才有显著上升（P<0.05）。
2.7　贮藏过程中不同保鲜处理白切鸡鸡肉的感官品质
贮藏期间白切鸡的外观、质地、气味、滋味、总接受度的感官评分的变化如图6所示。由于冰温组白切鸡在10 d后微生物超标，不具食用价值，也不再给出感官评分。外观方面，第0 d时，经CS浸液处理后的白切鸡外观光泽感较强，外观评分最高（P<0.05）；而经超高压处理后，白切鸡被高静水压挤出部分汁液，鸡皮外观色泽变差，影响了外观评分。贮藏过程中，外观评分下降程度排序为：冰温组>冰温+CS组>冰温+CS+超高压组，超高压处理组两个压力条件下白切鸡外观评分无显著性差别（P>0.05）。贮藏后期（10~16 d内）各处理组鸡肉的外观评分随时间延长无显著差异（P>0.05），且各组别之间也差别不显著（P>0.05）。
相同贮藏时间下，各处理组白切鸡质地评分差异不明显（P>0.05），与质构参数测定结果相对应（表3），且均随贮藏时间延长逐渐下降。鸡肉在贮藏过程中由于微生物活动、蛋白质降解、氧化和汁液流失，其结构组织状态发生了劣变，导致质地评分不断下降。
贮藏过程中，冰温组白切鸡的气味评分逐渐显著降低（P<0.05），这与贮藏过程中微生物腐败和脂质氧化产生异味相关。其他三组的气味评分在贮藏6 d内显著低于冰温组（P<0.05），但随着贮藏时间的延长呈现先上升后下降的趋势，且差异不显著（P>0.05）。这是由于CS浸液中的醋酸影响了气味评分，但随时间延长、酸味挥发，气味评分升高；第8 d后，微生物活动、蛋白质腐败和脂质氧化的负面作用导致气味评分下降。
贮藏过程中，冰温组白切鸡的滋味评分逐渐降低且下降显著（P<0.05），其他三组滋味评分则在贮藏8 d内显著低于冰温组（P<0.05），但相同贮藏时间内三组白切鸡滋味评分且差异不显著（P>0.05），贮藏10 d后此三组滋味评分显著下降。由于CS浸液中醋酸使白切鸡发酸，降低了滋味评分。
各处理组白切鸡的感官总体可接受度随贮藏时间延长而逐渐下降，其中冰温组下降非常显著（P<0.05），冰温保藏结合CS浸液处理及冰温保藏结合CS浸液和超高压处理后两种方式均可以延缓白切鸡的品质劣变，在14 d时，冰温协同CS及超高压处理（300 MPa）处理组感官总评分最高（38），但总接受度无显著性差异（P>0.05）。
3　结论
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针对广式白切鸡，冰温贮藏、CS浸渍及超高压处理3种保鲜技术协同可以达到更优的保鲜效果。贮藏过程中相同时间内各组别白切鸡的色泽、硬度、弹性、咀嚼性无显著性差异（P>0.05）。冰温贮藏协同CS浸液、冰温贮藏协同CS浸液和超高压处理可以延缓鸡肉pH、剪切力值、菌落总数、TVB-N值、TBARS及感官评分的变化，且冰温贮藏+CS浸渍+超高压处理保鲜效果更明显，但两个压力条件间的影响差异不显著（P>0.05）。冰温+CS浸渍处理的白切鸡货架期可延长至10 d，冰温+CS浸渍+超高压组货架期则可达到14 d。本研究采用安全绿色的天然保鲜剂及低温冷杀菌处理手段，再结合冰温贮藏，探索物理、化学协同保鲜方法，安全性高、可行性强，解决了广式白切鸡这一地方特色鸡肉制品保鲜难的问题，为其规模化生产及市场推广奠定了基础，具有重要的应用价值和现实意义。但本研究得到的协同保鲜处理方法的保鲜效果仍有待加强，后续将探究天然复合保鲜剂协同超高压处理手段或低温等离子体处理技术的保鲜效果，以期进一步延长广式白切鸡的贮藏期。

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2026年第47卷第16期
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doi: 10.13386/j.issn1002-0306.2025080016
  • 接收时间：2025-08-10
  • 首发时间：2026-10-24
  • 出版时间：2026-08-15
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  • 收稿日期：2025-08-10
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    华南理工大学食品科学与工程学院，广东广州 510640

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张立彦（1974−），女，博士，教授，研究方向：食品加工与保藏，E-mail：。
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2种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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