不同冻藏时间对重庆‘城口山地鸡’肉品质的影响

Effect of different frozen storage time on chicken quality of 'Chengkou mountain chicken'

【目的】研究不同冻藏时间(0,3,7,15,30d)对重庆‘城口山地鸡’肉品质的影响.【方法】测试鸡肉在冷冻贮藏过程中肉的食用性品质(解冻汁液流失率、pH值、加压失水率、蒸煮损失率、剪切力值、色差)、肉的质构(TPA)、脂肪的氧化程度(TBARS值)、肌浆蛋白以及全蛋白含量及其变化.【结果】肉的解冻汁液损失率、加压失水率和蒸煮损失率随鸡肉冻藏时间的延长显著增加(P<0.05),至冻藏30天时,解冻汁液流失率达到4.76%,加压失水率达到51.10%,蒸煮损失率达到18.00%.随着冻藏时间的增加,鸡肉亮度(L*)有所降低,L*与a*之间相关性显著(P<0.05).鸡肉剪切力随着冻藏时间的增加降低,冻藏到第30天时,剪切力值达到1.47kgf,TBARS值随冻藏时间的增加显著升高(P<0.05).随着冻藏时间的增加,肌浆蛋白和肌肉全蛋白浓度出现下降的趋势,两者之间有极显著的相关性(P<0.01).【结论】冻藏过程中鸡肉食用品质随冻藏时间的延长逐渐降低.

【Objective】This study was designed to explore the effects of different frozen storage time（0,3,7,15 and 30 days）on quality characteristics of‘Chongqing Chengkou mountain chicken＇.【Method】The change of meat eating quality（thaw loss,pH value,water loss rate,cook loss,shear force,color）,the full textural properties,degree of fat oxidation（thiobarbituric acid-reactive substances,TBARS）,sarcoplasmic proteins and total protein content of frozen stored chicken were analyzed.【Result】With the extension of frozen storage time,thaw loss（TL）,water loss rate（WL）and cook loss（CL）increased significantly（P〈0.05）,and TL,WL and CL increased to 4.76%,51.10%and 18.00%respectively,after 30 days of storage.With the increasing of the frozen storage time,chicken lightness（L＊）decreased,the correlation between L＊and a＊was significant（P〈0.05）.Shear force of chicken reduced with increasing frozen storage time,and the value reached 1.47 kgf after 30 days of storage.TBARS increased significantly with the extension of frozen storage time（P〈0.05）.The contents of sarcoplasmic and total protein decreased duringstorage,the correlation between sarcoplasmic and total protein contents was very significant（P〈0.01）.【Conclusion】Frozen storage decreases the meat quality of chicken,and there are more serious effects on meat quality with the increased frozen storage time.