摘要
主要研究了冰鲜鸡的不同部位(鸡腿、鸡胸、鸡背、鸡翅)在腐败变质过程中的挥发性盐基氮(TVB-N)值、pH、TBA值、菌落总数等新鲜度指标随时间的变化规律,并对其结果进行回归分析,得出了鸡腿中挥发性盐基氮(TVB-N)值随时间变化的回归方程为y=7.630703+0.175386x-0.001708x2+0.000 007x3,鸡腿中pH与挥发性盐基氮(TVB-N)值的回归方程为y=7.486 653-0.205 354x+0.012 958x2-0.000 224x3,为准确预测冰鲜鸡的存放时间提供了理论依据。然后,对冰鲜冰腿肉的TPA(Texture Profile Analysis)质构特性进行测定,并且分析其与时间的相关性,得出硬度随时间变化的回归方程为y=8.582 060-0.032 25x+0.000 449x2-0.000 000 5x3,弹性(恢复距离)随时间的回归方程为y=5.682 245-0.005 645x+0.000 020x2-0.000 000 08 x3。最后,对羧甲基壳聚糖用于冰鲜鸡的保鲜效果进行研究,结果表明:羧甲基壳聚糖对冰鲜鸡肉有明显的保鲜作用,且浓度为1.5%时保鲜效果最佳。
The changing rule of fresh degree indexes （TVB-N examination, pH measurement, TBA measurement, total bacteria counts） of different parts of fresh chilled chicken with decaying during storage were studied. Pertinence between the indexes was set and the possibility of chilled chicken fresh degree was determined by regress analysis. The regression equations of the TVB-N values of chicken leg increasing with time： y=7.630 703＋0.175 386x-0.001 708x%0.000 007x3, and the regression equations of pH measurement and the TVB-N values： y=7.486 653-0.205 354x＋0.012 958x2-0.000 224x3. Then, TPA （Texture Profile Analysis） was applied for the determination of fresh chilled chicken leg, and hardness and springiness changing with time were analyzed by regress analysis. Accordingly the regression equations were y--8.582 060-0.032 25x＋ 0.000 449x2-0.000 000 5x3 and y=5.682 245-0.005 645x＋0.000 020x2-0.000 000 08 x3. In the end, the fresh- keeping effect of carboxymethyl chitosan of different concentrations on the fresh chilled chicken was researched. The results showed that carboxymethyl chitosan had distinct fresh-keeping effect. When the concentration of carboxymethyl chitosan was 1.5 %, the fresh-keeping effect to fresh chilled chicken was the best.
出处
《食品研究与开发》
CAS
北大核心
2013年第16期112-116,共5页
Food Research and Development
基金
广东温氏食品集团有限公司2010年重大项目
省部产学研结合项目(2012B091100113)
关键词
冰鲜鸡
新鲜度
回归分析
质构分析
羧甲基壳聚糖
fresh chilled chicken
fresh degree
regress analysis
TPA
carboxymethyl chitosan
