摘要
研究黄羽肉鸡宰后不同冷藏处理对所加工白斩鸡食用品质的影响,选择活黄羽肉鸡10只,经宰杀后分别进行普通冷藏(4℃)和高压静电场冷藏(静电冷藏;4℃,带高压静电场发生装置,输入电压4 000V)下放置2d,每天各取2只加工成白斩鸡,进行食用品质、微观结构和感官评定分析。结果表明:经高压静电场冷藏的黄羽肉鸡加工成的白斩鸡鸡肉硬度、弹性、咀嚼性较普通冷藏有显著差异(p<0.05),能够很好的保持鸡肉固有的质构特性;对于感官评定总分,静电冷藏的也显著高于普通冷藏的(p<0.05)。
Effect of different cold storage treatment after yellow-feathered broiler slaughtered on the edible quality of sliced cold chicken was studied. 10 live yellow-feathered broilers were selected,and they were placed in the common cold storage（4℃） and high voltage electrostatic field cold storage（electrostatic cold storage; 4℃,generating device with high voltage electrostatic field,input voltage4000 V） for two days respectively after slaughtered,and 2 yellow-feathered broilers were selected everyday,and they were processed into sliced cold chicken,and the edible quality,microstructure and sensory evaluation were conducted to analyze. The results showed that hardness,elasticity and chewiness of sliced cold chicken meat which was processed by yellow-feathered broiler refrigerated in high voltage electrostatic field had a significant differences compared with common cold storage（p 〈0. 05）,and it could keep inherent texture characteristics of chicken meat. For the sensory evaluation total score,electrostatic cold storage was higher than common cold storage（p〈0. 05）.
作者
李鹏
鲁加惠
孙京新
LI Peng;LU Jiahui;SU Jingxin
出处
《肉类工业》
2018年第6期44-47,共4页
Meat Industry
基金
山东省现代农业产业技术体系家禽创新团队项目资助(项目编码:SDAIT-11-11)
青岛农业大学高层次人才基金项目(6631115050)
江苏省"双创计划"资助对象(双创博士类)项目
关键词
黄羽肉鸡
高压静电场
冷藏
白斩鸡
品质
yellow -feathered broiler
high voltage electrostatic field
cold storage
sliced coldchicken
quality
