温度对藏鸡肉品质及加工性能的影响研究

Study on the Effect of Temperature on the Quality and Processed Performance of Tibetan Chicken

本文采用藏鸡胸部肉和腿部肉作为原料,经感官评定和TPA测定,研究温度对藏鸡肉品质及加工性能的影响,并对实验结果进行相关性分析。结果表明:随着温度的升高,藏鸡胸部、腿部肉硬度先降低后增加最后趋于平缓;藏鸡胸部、腿部肉弹性先增加后减小;藏鸡腿部肉内聚性先降低后增加,胸部肉内聚性先增加后减少再增加;藏鸡胸部和腿部肉咀嚼性均先减小后增加最后又减小;藏鸡腿部肉剪切力值及剪切强度均先增加后减小,胸部肉剪切力值及剪切强度呈平缓下降的趋势,藏鸡剪切力值和剪切强度与加热温度和肌肉部位均有关;胸部、腿部肉感官评定中多汁性和总体接受性均增加,且腿部肉的感官评定结果总体优于胸部肉。对测得结果进行相关性分析得,藏鸡肉品质及加工性能中的部分指标之间呈极显著或显著相关。

In this paper, with the raw material of Tibetan chicken breast and leg, sensory evaluation and TPA de- termination can study the impact of temperature on the possession of meat quality and processing performance, and the experimental results were analyzed to study their correlation. The results show that： the hardness of Tibetan chicken breast, leg meat, with increasing temperature, after the first increase last flatten lower; the flexibility of Ti- betan chicken breast, leg increased as the temperature rises firstly and then decrease; the cohesion values with in- creasing temperature, firstly decrease after the increase in breast meat cohesion value first increases and then de- crease to increase. Tibetan chicken breast and leg meat chewing values with increasing temperature, are first de- creases and then increases and finally decreases. Tibetan chicken meat＇s shear force values and shear strength ,with increasing temperature, first increases and then decreases, the value of breast meat shear force and shear strength with increasing temperature was gentle downward trend. In the sensory evaluation chest, leg meat juiciness and overall acceptability were increased with increasing temperature, and the leg meat sensory evaluation results overall than chest meat. After analyses the measured results, the correlation between some indicators of meat quality and processing performance possession are very significant or significant.