摘要
试验选取80日龄苏禽黄鸡60只,随机分成2组,4℃冷藏组(Ⅰ组)和-1.5℃冰温组(Ⅱ组),每组30只,测定不同贮藏天数鸡肉的肉色、嫩度、pH、失水率等指标分析不同贮藏温度条件下冷鲜鸡的品质变化。结果表明:随着贮藏时间的延长,不同贮藏温度条件下冷鲜鸡的黄度值(b*)、嫩度、PH、失水率均出现不同程度的上升,温度越高,上升速度越快。亮度值(L*)和红度值(a*)随时间的延长而逐渐下降。其中,4℃冷藏条件下,冷鲜鸡肉贮藏时间最好控制在3 d或3 d以内;-1.5℃冰温贮藏时间最好控制在7 d或7 d以内。综合各项理化指标可知冷鲜鸡在冰温条件下保鲜效果明显优于冷藏。
In the experiment, 60 and 80-day-old SuQin Yellow Chickens were randomly divided into 2 groups,4 ℃ cold storage group(Group Ⅰ) and-1.5 ℃ ice temperature group(Group Ⅱ), 30 chickens in each group. The color andtenderness of chicken breast at different storage days were determined. Degree, pH, water loss rate and other indicatorswere used to analyze the quality changes of fresh cold chickens under different storage temperatures. The resultsshowed that the yellowness(b*), tenderness, pH, and water loss rate of cold-fresh chickens increased at different storagetemperatures with different storage temperatures. The higher the temperature rises, the rising speed become faster. Theluminance value(L*) and the redness value(a*) gradually decrease with the passage of time. Among them, under thecondition of refrigerated at 4 ℃, the storage time of chilled chicken was best controlled within 3 days or 3 days, andthe storage time of ice temperature at-1.5 ℃ was better controlled within 7 days or 7 days. Comprehensive physicsand chemistry index shows that the fresh-keeping effect of chilled chicken under ice temperature is obviously betterthan that of cold storage.
作者
刘茵茵
葛庆联
陈大伟
马丽娜
王珏
杨星星
丁红梅
韦金荣
高玉时
LIU Yinyin;GE Qinglian;CHEN Dawei;MA Li'na;WANG Jue;YANG Xingxing;DING Hongmei;WEI Jinrong;GAO Yushi(Jiangsu Institute of Poultry Science,Yangzhou,Jiangsu 225125;Yangzhou Kou Yuan Food Co.,Ltd.,Yangzhou,Jiangsu 225015)
出处
《中国家禽》
北大核心
2018年第24期34-38,共5页
China Poultry
基金
江苏省重点研发计划(现代农业)(BE2018363)
2018年国家农产品质量安全风险评估项目(GJFP201800702)
2016年市重点研发计划(YZ2016099)
关键词
冷鲜鸡
冰藏
冷藏
cold-fresh chickens
ice storage
refrigeration
