| 禁食对僵直前后鸡肉加工特性的影响 |
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| 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. |
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| 作者姓名： | 贾小翠 李春保 徐幸莲 周光宏 |
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| 作者单位： | 南京农业大学教育部肉品加工与质量控制重点实验室; |
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| 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) |
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| 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<0.0 5),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,p H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。
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| 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 |
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| 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. |
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| Authors: | JIA Xiao-cui LI Chun-bao XU Xing-lian ZHOU Guang-hong |
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| Affiliation: | JIA Xiao-cui,LI Chun-bao,XU Xing-lian,ZHOU Guang-hong(Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Nanjing Agricultural University,Nanjing 210095,China) |
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| 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... |
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| Keywords: | fasting rigidity minced chicken water retention textural characteristics |
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