Quality Changes of Chicken Soup Concentrated under Atmospheric and Vacuum Conditions during Superchilling Storage
WEI Na, YAN Mengxi, WU Jia, XIA Yangyi
1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China
Abstract：This experiment aimed to study the changes in quality characteristics of chicken broth concentrated under atmospheric and vacuum conditions during superchilling storage (?5.5 ℃). Cold storage (4 ℃) was used as control. The results showed that after 100 days of storage, the total number of colonies in chicken soup concentrated under atmospheric conditions hardly grew, while the microbial load of vacuum concentrated chicken soup gradually increased starting from day 50 of superchilling and from day 30 day of refrigeration. The former displayed a significantly smaller decrease in brightness (L*) value and a smaller change in total volatile basic nitrogen (TVB-N) content and thiobarbituric acid reactive substances (TBARs) value, but exhibited less obvious changes in the protein electrophoresis bands. TVB-N and TBARs values of both concentrated chicken soups were significantly lower after superchilling storage than after refrigeration (P < 0.05), and they showed darker protein bands in gel electrophoresis after superchilling storage than after refrigeration. These data showed that atmospheric concentration and superchilling storage were conducive to maintaining the color of chicken soup, inhibiting microbial reproduction, and repressing protein and fat oxidation.
2020, Vol. 34 
