冰温贮藏对黄羽肉鸡肌肉质构的影响

Changes of Muscle Textural Properities of Yellow-feather Broilers Muscle during Ice-temperature Storage

以黄羽肉鸡肌肉为研究对象,研究了其在-1.5℃冰温贮藏条件下质构参数(硬度、弹性、咀嚼性和内聚性)的变化,同时考察了挥发性盐基氮(TVB-N)值、pH值和感官评价的变化。结果表明:随着贮藏时间的延长,黄羽肉鸡肌肉的TVB-N值呈现上升的趋势;pH值呈现先下降后上升的趋势;硬度、弹性、咀嚼性和感官评价均呈现下降的变化趋势;结合TVB-N值、pH值和感官评价的测定结果,当硬度值小于17.83 N,弹性大于1.40 mm时TVB-N值均达到国家标准中的上限。表明采用质构参数作为监测黄羽肉鸡肌肉新鲜度具有可行性。

The changes of muscle textural properities(hardness,elasticity and chewiness)of yellow-feather broilers muscle during ice-temperature storage and the changes of tvolatile base nitrogen(TVB-N),pH value and sensory scores were evaluated.The results showed that with the prolongation of storage time,the TVB-N value of yellow-feather broiler muscle showed an upward trend.The pH value decreased at first and then increased.The hardness,elasticity,chewiness and sensory evaluation showed a downward trend.Combined with the results of TVB-N value,pH value and sensory evaluation,when the hardness value was less than 17.83 N and the elasticity was greater than 1.40 mm,the TVB-N value reached the upper limit of the national standard.The results indicated that it was feasible to use texture parameters to monitor the muscle freshness of yellow-feather broilers.