超声辅助磷酸盐腌制对鸡胸肉品质的影响

Effect of Ultrasonic Assisted Phosphate Curing on Chicken Breast Meat Quality

目的:为了改善淘汰蛋鸡鸡胸肉的品质,探究超声辅助磷酸盐腌制对鸡胸肉肉色、pH值、保水性的影响。方法:采用3种不同腌制工艺处理鸡胸肉,通过测定肉色、pH值、蒸煮损失和离心损失等指标对鸡胸肉的保水性进行分析。结果:超声辅助磷酸盐腌制改善了鸡胸肉肉色,促进了水分的迁移和均匀分布,提高了肌肉的保水性以及肉品的出品率。结论:本文初步探索了超声波辅助磷酸盐腌制工艺对淘汰蛋鸡鸡胸肉品质的影响,为肉品质改良、开发低磷酸盐含量的肉制品提供理论参考。

Objective: In order to improve the meat quality of chicken breast meat, explore the effect of ultrasonic assisted phosphate curing on the meat color, pH value and water retention of chicken breast meat. Method: Chicken breast meat was treated with three different curing processes. The water holding capacity of chicken breast meat was analyzed by determining the meat color, pH value, cooking loss and centrifugal loss. Result: Ultrasound assisted phosphate curing improved the meat color of chicken breast meat, promoted the migration and uniform distribution of water, improved the water retention of muscle, and increased the meat yield. Conclusion: The effect of ultrasonic assisted phosphate curing technology on the quality of chicken breast meat was preliminarily explored, providing theoretical reference for improving meat quality and developing meat products with low phosphate content.