Effects of Ultra-High Pressure Treatment on Quality and Shelf-Life of Braised Chicken Drumsticks
JIA Fei1, MIAO Wang1, YAN Wenjie2, LIU Yi1, DAI Ruitong1, LI Xingmin1,*
1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
2.College of Applied Arts and Science, Beijing Union University, Beijing 100191, China
Abstract：To investigate the effects of ultra-high pressure (UHP) on the quality and shelf-life of braised chicken drumsticks,
UHP treatments at 200, 400 and 600 MPa for 10 and 15 min, respectively were used in comparison with 80 ℃/30 min
thermal sterilization. The results showed that the 600 MPa/10 min and 600 MPa/15 min UHP groups had higher water loss
than the control group. As the pressure rose, luminance value of the UHP-treated samples firstly declined and then slightly
rose. Except for the 200 MPa/10 min treatment group, there was no significant difference between the control group and the UHP
groups in luminance value. Samples showed higher viscosity and shear force values after thermal sterilization compared to UHP
treatment, and they had a decrease in hardness after each treatment. Compared to the thermal sterilization group, the UHP-treated
samples had higher contents of alkanes and alcohols but lower content of ketones. UHP treatment could inhibit the growth of
spoilage organisms in the samples in a time and pressure-dependent manner and extend the shelf-life of braised chicken drumsticks
by up to 30 days. Thermal sterilization had the same effect as the 600 MPa treatment groups.
贾 飞，苗 旺，闫文杰，刘 毅，戴瑞彤，李兴民. 超高压处理对酱卤鸡腿品质及货架期的影响[J]. 肉类研究, 2017, 31(1): 19-24.
JIA Fei, MIAO Wang, YAN Wenjie, LIU Yi, DAI Ruitong, LI Xingmin. Effects of Ultra-High Pressure Treatment on Quality and Shelf-Life of Braised Chicken Drumsticks. Meat Research, 2017, 31(1): 19-24.
