摘要
以土鸡鸡胸肉和鸡腿腿肉为材料,以鸡肉的pH值、挥发性盐基氮(TVB-N)值、硫代巴比妥酸(TBARS)值、肉色和肌原纤维蛋白SDS-PAGE电泳为作为评定指标,研究不同冻藏条件对土鸡肉品质的影响。结果表明:冻藏温度和冻藏时间对土鸡肉的pH值、TVB-N值、TBARS值、肉色均有显著性影响(P<0.05)。冻藏温度越低,时间越短,土鸡肉品质保持的越好,食用价值也就越高。
Native chicken breast and thigh meat were used to study the effects of frozen storage conditions on chicken quality characteristics such as pH, TVB-N value, TBARS value, color and SDS-PAGE pattern of myofibrillar protein. The results showed that the frozen storage temperature and time had significant impacts on pH, TVB-N value, TBARS value and color of chicken meat. Lower temperatures and shorter storage periods were helpful for maintaining the quality of chicken meat.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第2期307-311,共5页
Food Science
基金
重庆市科技攻关项目(CSTC2010AC1008)
西南大学博士基金项目(SWU110008)
关键词
土鸡
冻藏
品质变化
温度
时间
native chicken
frozen storage
quality change
temperature
time
