摘要
通过对鸡胸肉食用品质指标的测定、差异性分析和相关性分析,发现宰后3、24 h的L*值均与pH3h、pH24h和保水能力等品质指标显著相关,而且L*3h和L*24h与其他食用品质的相关系数较大,可用来预测类PSE鸡肉的发生率。通过差异性分析和聚类分析得出用L*24h判定类PSE鸡肉的标准是L*24h≥55,此时,类PSE鸡肉的发生率约是20%,其品质特点是L*24h≥55,pH24h<5.73,蒸煮损失>18.74%,离心汁液损失>27.42%,解冻汁液损失>11.42%,汁液损失>2.15%。用L*3h预测类PSE鸡肉的标准是L*3h≥53,此时,类PSE鸡肉的发生率约为16%。该研究结果可为我国解决夏季类PSE鸡肉问题提供理论依据和技术支持。
The objectives of this study were to establish evaluation system of PSE-like chicken meat in summer, and to determine the characterization of the chicken meat. By the analysis of chicken breast meat quality in the pro- cessing line, we found that L＊3h and L＊24h were significantly correlated to pH3h, pH24h and water holding capacity, and they were suitable to predict the incidence of PSE-like chicken meat. L＊24h ≥55 was determined as a cut-off value for PSE-like chicken meat by difference analysis and cluster analysis. Under this value, the incidence of the PSE-like chicken meat in summer was approximately 20%. The quality characterization of this meat was as follows, L＊24h ≥55, pH24h 〈 5.73, cook loss 〉 18.74% , thaw loss 〉 11.42% and drip loss 〉 21 15%. When L＊3h ≥53, PSE-like meat was about 16%. The results would provide a theoretical basis and technical support for solving the problem of PSE-like chicken meat in summer.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第8期231-237,共7页
Food and Fermentation Industries
基金
国家"十二五"科技支撑计划(No.2012BAD28B03-9)
公益性行业(农业)科研专项(No.201303083)资助
关键词
类PSE鸡肉
判断标准
食用品质
保水能力
肉色
PSE-like chicken meat, cut-off value, meat quality, water holding capacity, meat color
