NaOH溶液处理对鸡肉品质的影响

Effect of Aqueous NaOH Treatment on Chicken Meat Quality

为研究NaOH溶液处理对鸡肉品质的影响,选取市售黄羽肉鸡60只,随机分为对照组和NaOH溶液浸泡组(pH 9组、pH 11组和pH 13组,每组15只),并对其进行肉品质和微生物指标检测。结果表明:NaOH溶液浸泡可以显著增加鸡肉的质量和腐败指标(总挥发性盐基氮、组胺、酪胺和亚精胺)含量(P<0.05),显著降低剪切力、风味营养物质(蛋白质、肌内脂肪、肌苷酸和氨基酸)含量(P<0.05);低pH值NaOH溶液浸泡的鸡肉,其菌落总数和大肠菌群数明显升高,而高pH值NaOH溶液具有一定的杀菌效果。

To study the effect of alkali treatment on chicken meat quality,60 yellow-feathered broilers purchased from a local market in Yangzhou,Jiangsu were slaughtered and their carcasses were divided randomly into one control group and three alkali-soaked groups(pH 9,pH 11 and pH 13 groups)of 15 broilers each group.The quality and microbial properties of broiler breast muscle were determined.The results showed that alkali treatment significantly increased meat mass and spoilage indicators such as the contents of total volatile basic nitrogen(TVB-N),histamine,tyramine and spermidine(P<0.05),and reduced shear force and the contents of flavor-active nutrients including protein,intramuscular fat,inosinic acid and amino acid.NaOH solution at low pH evidently elevated total bacterial count and coliform count,while NaOH solution at high pH had a bactericidal effect on chicken meat.