| 禁食对僵直前后鸡肉加工特性的影响 |
| |
| 引用本文： | 贾小翠,李春保,徐幸莲,周光宏. 禁食对僵直前后鸡肉加工特性的影响[J]. 食品科学, 2011, 32(19): 23-27. DOI: 10.7506/spkx1002-6630-201119005 |
| |
| 作者姓名： | 贾小翠 李春保 徐幸莲 周光宏 |
| |
| 作者单位： | 南京农业大学国家肉品质量安全控制工程技术研究中心 |
| |
| 基金项目： | 国家自然科学基金青年基金项目(30901126); 国家现代农业产业技术体系项目(ycytx-42-G5-02); 教育部博士点基金新教师基金项目(200803071024) |
| |
| 摘 要： | 三黄鸡分别禁食0、8、16h和24h，采用三管齐断法宰杀，于宰后僵直前(0h)、僵直阶段(3h)和僵直后(24h)分别制成鸡肉糜，测定新鲜肌肉的pH值，鸡肉肠的蒸煮损失、加压损失、剪切力值、肉色和质构等指标，观察不同禁食时间对僵直前后鸡肉糜制品品质的影响。结果表明：随着禁食时间延长，pH值先升高后降低(P＜0.05)，蒸煮损失和加压损失都有增加的趋势，剪切力值有降低的趋势，未禁食组僵直前鸡肉肠的硬度、弹性、黏聚性、胶黏性和咀嚼性最高，禁食16h组僵直和僵直前的质构特性优于禁食8h和24h组。随着宰后时间延长，pH值显著降低，持水力显著下降，僵直后鸡肉肠的质构特性劣于僵直和僵直前鸡肉肠的质构特性。
|
| 关 键 词： | 禁食 僵直 肉糜 系水力 质构 |
Effect of Fasting on Technological Quality of Chicken during Postmortem Rigidity |
| |
| JIA Xiao-cui,LI Chun-bao,XU Xing-lian,ZHOU Guang-hong. Effect of Fasting on Technological Quality of Chicken during Postmortem Rigidity[J]. Food Science, 2011, 32(19): 23-27. DOI: 10.7506/spkx1002-6630-201119005 |
| |
| Authors: | JIA Xiao-cui LI Chun-bao XU Xing-lian ZHOU Guang-hong |
| |
| Affiliation: | (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University,Nanjing 210095, China) |
| |
| Abstract: | In order to explore the effect of fasting on the technological quality of chicken,three-yellow chicken with fasting 0,8,16 h and 24 h were killed,and the breast meat was harvested,minced after postmortem rigidity for 0,3 h and 24 h and then processed into sausages.The pH,cooking loss,pressure loss,shear force,meat color and textural characteristics of the chicken sausages obtained were measured.The results showed that prolonged fasting time could result in a decrease in pH and shear force(P<0.05) and an inc... |
| |
| Keywords: | fasting rigidity minced chicken water retention textural characteristics |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
