超高压处理对熟制鸡肉微观结构的影响

Effects of ultra-high pressure treatment on microstructure of cooked chicken breast

为进一步研究超高压处理对于熟制鸡肉品质的影响,观察熟制鸡肉在不同超高压条件下的微观结构变化。结果表明,随着压力的升高,肌纤维之间的空隙逐渐减少,肌内膜逐渐消失,整体结构趋于紧密。超高压作用导致鸡肉肌纤维直径和汁液流失率显著增大。肌原纤维在400 MPa压力以上时发生明显的小片化和凝胶化现象。超高压处理后熟制鸡肉的微观结构可以揭示样品的汁液流失、质构特性和食用品质的变化。

The changes of microstructure of cooked chicken breast treated by ultra-high pressure treatment（UHP）were observed,for the further study of UHP on cooked chicken breast.Results indicated that the gap between the muscle fibers decreased,endomysial disappeared gradually,and the structure of muscle fibers was more closely.Meanwhile,muscle fiber diameter and rate of juice leakage increase could be resulted from UHP significantly.Myofibril was fragmented and gelated obviously when the pressure was over 400 MPa.The microstructure of cooked chicken breast treated by UHP could explain the changes of jucie leakage,texture and edible quality.