摘要
为探讨冷鲜鸡肉品质变化规律,选择42日龄快大型AA肉鸡（文中简称＂白鸡＂）与126日龄优质型梅岭土鸡（文中简称＂黄鸡＂）各72只,宰后于0-4℃冷鲜保藏,并于贮藏第0-5d分别采样测定鸡胸肉的pH值、剪切力、挥发性盐基氮、TPA质构值、肌苷酸等理化指标。结果发现,随着贮藏时间的延长,冷鲜鸡的pH值、挥发性盐基氮呈上升趋势,剪切力降低。0-4℃冷鲜保藏5d,鸡肉品质逐渐下降,但新鲜度指标仍在国家标准允许范围之内;真空包装的保鲜效果更理想。优质黄鸡相对于白鸡而言,某些指标表现出耐贮藏的特性,但其剪切力、肌苷酸含量等特色值下降较快,为此应及早销售以体现其肉质风味优势。
Meat quality was assessed in response to the recent changes in cold storage regulations in China using 72 AA broilers （on day 42） and Meiling chickens （on day 126） randomly selected from commercial flocks. The birds were slaughtered and stored at 0℃-4℃. The pH, shear force, and levels of total volatile basic nitrogen （TVB-N）, texture profile analysis （TPA）, and inosinic acid of the pectoralis major muscle were measured on storage days 0-5, respectively. The results showed increased pH and TVB-N levels, and decreased shear forces of chickens under cold storage. We concluded that meat quality gradually decreased under cold storage at 0℃-4℃ for 5 days, but the indicator of freshness was still within the national standard. The cold fresh effect of vacuum packaging was better than of no packaging. Some indicators of yellow chickens showed better storable characteristics, as compared to those of white chickens. However, shear force and inosinic acid of yellow chickens decreased rapidly throughout the storage duration. Our results indicate that yellow chickens should be sold quickly to ensure flavor.
出处
《中国畜牧杂志》
CAS
北大核心
2015年第12期74-79,共6页
Chinese Journal of Animal Science
基金
国家肉鸡产业技术体系综合试验站(CARS-42-Z07)
浙江省农业新品种选育重大科技专项(2012C12906-16)
杭州市科技计划项目(20140932H05)
关键词
鸡肉
冷鲜
肉品质
TPA
chicken
cold fresh
meat quality
texture profile analysis（TPA）
