冰温贮藏对黄羽肉鸡肌肉感官品质和游离氨基酸变化的影响

Effects of ice temperature storage on muscle sensory quality and free amino acids of yellow feather broilers

中文关键词:  肉鸡  品质  游离氨基酸

英文关键词:chicken  quality  free amino acid

中文摘要:

      目的 探讨冰温贮藏对黄羽肉鸡肌肉品质及主要呈味物质的影响。方法 以80 d龄黄羽肉鸡为试验材料, 将其分为–1.5 ℃冰温及４ ℃冷藏2个组, 研究挥发性盐基氮(total volatile basic nitrogen, TVB-N)和感官评价指标变化, 根据GB 2707得出鸡肉的货架期。在货架期内, 通过氨基酸自动分析法, 检测16种游离氨基酸(free amino acid, FAA)含量。结果 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, 而感官评分呈现降低的趋势, 且冰温贮藏比冷藏下降缓慢。在货架期内, 冰温贮藏条件下总游离氨基酸含量比冷藏增加了49.53%; 必需游离氨基酸含量增加了42.05%, 呈味游离氨基酸含量增加了80.52%。结论 与冷藏相比, 冰温贮藏能很好控制黄羽肉鸡肌肉TVB-N值的升高, 延缓肌肉褐变, 明显增加了鸡肉的滋味和适口性。

英文摘要:

      Objective To study the effect of ice temperature storage on muscle quality and main flavor substances of yellow feather broiler. Methods The experiment divided eighty days yellow broilers into two groups, the one group was at –1.5 ℃ ice temperature and the other one was at 4 ℃ storage. The changes of volatile base nitrogen (TVB-N) and sensory evaluation index were studied, and get the shelf life of chicken according to GB 2707. During the shelf life, 16 free amino acid (FAA) contents were detected by automatic amino acid analysis. Results With the prolongation of storage time, the TVB-N value of the muscles of yellow feather broiler chickens showed an upward trend, while the sensory evaluation showed a decreasing trend, and the ice temperature storage was slower than the cold storage. During the shelf life, the total amount of free amino acid content under ice storage conditions increased by 49.53% compared with refrigeration, the essential amino acid content increased by 42.05%, and the flavor amino acid content increased by 80.52%. Conclusion Compared with refrigerated storage, ice temperature storage can control the increase of TVB-N value in muscles of yellow feathered broilers, delay muscle browning, and significantly increase the flavor substances and palatability of chicken.