冷藏温度对冰鲜鸡质构特性的影响及新鲜度指标的确定

Effect of refrigeration temperature on texture characteristics of fresh chicken and determination of freshness index

中文关键词:  冰鲜鸡  质构特性  冷藏温度

英文关键词:chilled chicken  textural properties  refrigeration temperature

中文摘要:

      目的 研究不同冷藏温度条件下鸡肉质地特性随新鲜度的变化规律, 实现对冰鲜鸡品质的快速检测和评价。方法 以冰鲜黄羽肉鸡为原料, 分别于4 ℃和0 ℃冷藏条件下, 采用质构分析仪对其进行质构多面剖析(texture profile analysis, TPA)测试, 研究不同冷藏温度下鸡肉质构参数(硬度、弹性、咀嚼性和内聚性)的变化, 并测定其挥发性盐基氮(total volatile basic nitrogen, TVB-N)和失水率的变化情况。结果 随着贮藏时间的延长, 冰鲜黄羽肉鸡肌肉的TVB-N和失水率均呈现上升的趋势, 且温度越高上升速度越快; 而硬度、弹性、咀嚼性和内聚性均呈现下降趋势, 且0 ℃贮藏样品均高于4 ℃贮藏样品。冷藏温度和贮藏天数对硬度和弹性影响极显著(P<0.01), 硬度和弹性与新鲜度指标TVB-N呈极显著相关(P<0.01)。结论 采用质构特性作为监测冰鲜鸡肌肉新鲜度具有可行性。

英文摘要:

      Objective To study the variation of chicken texture characteristics with freshness under different refrigerating temperature conditions, and achieve rapid detection and evaluation of chilled chicken quality. Methods The chilled yellow feather broiler was used as the raw material, and the texture profile analysis (TPA) test was applied by texture analyzer under the conditions of 4 ℃ and 0 ℃, respectively. The changes of texture parameters (hardness, elasticity, chewiness and cohesiveness) of chicken meat under different refrigeration temperatures were studied, and the changes of total volatile basic nitrogen (TVB-N) and water loss rate were determined. Results With the prolongation of storage time, the TVB-N and water loss rate of chilled yellow broiler muscles showed an upward trend, and the higher the temperature was, the faster the rate of increased. Hardness, elasticity, chewiness and cohesion all showed a downward trend, and stored samples at 0 ℃ were higher than 4 ℃ storage samples. The effects of refrigeration temperature and storage days on hardness and elasticity were extremely significant (P<0.01). Hardness and elasticity were significantly correlated with the freshness index TVB-N (P<0.01). Conclusion It is feasible to use texture characteristics as a measure of the freshness of chilled chicken muscles.