| 冻藏对不同品种鸡肉品质的影响 |
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| 引用本文： | 朱民望,逄焕明,王子荣*,李建鲲,李静. 冻藏对不同品种鸡肉品质的影响[J]. 肉类研究, 2012, 26(1): 45-48. DOI: 10.7506/rlyj1001-8123-201201011 |
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| 作者姓名： | 朱民望 逄焕明 王子荣* 李建鲲 李静 |
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| 作者单位： | 新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 |
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| 摘 要： | 研究3个品种(蛋鸡、三黄鸡、土鸡)鲜鸡肉在-18℃下冷冻保鲜过程中的肉品质的变化.通过对肉样色差值、菌落总数、pH值和挥发性盐基氮(total volatile brine nitrogen,TVB-N)的测定和比较分析,探讨鲜鸡肉在冻藏条件下肉品质的变化情况.结果表明:随着贮藏时间的增加,各项理化指标和细菌总数均呈现先下降后上升的趋势;色差L*值呈下降趋势,而a*值呈上升趋势;经过90d冻藏,各组肉样的TVB-N都还小于20mg/100g,属于二级鲜度
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| 关 键 词： | 鲜鸡肉 冻藏 保鲜 研究 |
Effect of Frozen Storage on Meat Quality of Chicken |
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| ZHU Min-wang,PANG Huan-ming,WANG Zi-rong,LI Jian-kun,LI Jing. Effect of Frozen Storage on Meat Quality of Chicken[J]. Meat Research, 2012, 26(1): 45-48. DOI: 10.7506/rlyj1001-8123-201201011 |
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| Authors: | ZHU Min-wang PANG Huan-ming WANG Zi-rong LI Jian-kun LI Jing |
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| Affiliation: | College of Food Science and Pharmaceutical Science, Xinjiang Agricultural University, U. .ru..mqi 830052, Chian |
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| Abstract: | The meat quality changes of three varieties of chicken(egg-lying,three-yellow and free-range) during storage at-18 ℃ were investigated.Color parameters,total bacterial count,pH value and TVB-N(total volatile brine nitrogen) were determined at 30-d intervals.Physicochemical indices and total bacterial count in chicken meat tended to increase at first and then decrease with prolonged storage time.L * showed a decreasing trend,while a * was observed to increase.After 90 days of frozen storage,the TVB-N of each meat sample was less than 20 mg/100 g,indicating second-grade freshness. |
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| Keywords: | fresh chicken frozen storage fresh-keeping |
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