| 两种优质鸡和快大鸡肉品质特性及微观结构的比较研究 |
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| 引用本文： | 吴婧婧,芮汉明. 两种优质鸡和快大鸡肉品质特性及微观结构的比较研究[J]. 食品工业科技, 2010, 0(5) |
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| 作者姓名： | 吴婧婧 芮汉明 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 基金项目： | 公益性行业(农业)科研专项经费资助项目(nyhyzx07-038); 广东省科技攻关重大专项(2007A020400006) |
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| 摘 要： | 比较研究两种优质鸡(清远麻鸡、三黄鸡)和快大鸡的鸡肉品质指标、质构特性和微观结构,结果表明,快大鸡的屠宰率、全净膛率、胸、腿、翅重占全净膛率等都高于清远麻鸡和三黄鸡;清远麻鸡和三黄鸡的蒸煮损失率和贮藏损失率都低于快大鸡;清远麻鸡的弹性、黏结性、咀嚼性和回复性比快大鸡高,硬度比快大鸡低。肌纤维的电镜观察结果显示,同一鸡种的胸肌纤维直径小于腿肌。以胸肉比较,不同品种(系)的肌纤维直径趋势是快大鸡(28.74μm)>三黄鸡(23.78μm)>清远麻鸡(23.31μm);而肌纤维密度则相反,清远麻鸡(1594.75根/mm2)比三黄鸡(1460.08根/mm2)和快大鸡(906.18根/mm2)高。肌纤维直径与密度可以反映肌肉的品质,肌纤维越细,肉品嫩度越好。
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| 关 键 词： | 优质鸡 快大鸡 品质指标 质构特性 微观结构 |
Comparison of quality characteristics and microstructure of two groups of high quality chicken and Fast-grow chickens |
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| WU Jing-jing,RUI Han-ming. Comparison of quality characteristics and microstructure of two groups of high quality chicken and Fast-grow chickens[J]. Science and Technology of Food Industry, 2010, 0(5) |
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| Authors: | WU Jing-jing RUI Han-ming |
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| Affiliation: | WU Jing-jing,RUI Han-ming(College of Light Industry , Food Science,South China University of Technolegy,Guangzhou 510640,China) |
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| Abstract: | The differences in meat quality indicators,texture features and microstructure among two groups of high quality chicken(Qing Yuan Partridge chickens and San Huang Chickens)and Fast-grow chickens were investigated,the result showed that Fast-grow chickens were much higher than Qing Yuan Partridge chickens and San Huang Chickens in the percentage of slaughters yield,eviscerated yield,breast,thigh and wing yield and so on. The Drip loss and cooking loss of Qing Yuan Partridge chickens and San Huang Chickens wa... |
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| Keywords: | high quality chicken Fast-grow chicken quality indicators texture features microstructure |
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