冰鲜黄羽肉鸡贮存过程中肉品质指标的变化规律

Changes of meat quality indexes of chilled yellow feather broilers during storage

中文关键词:  冰鲜鸡  肉品质  肉色  pH  剪切力  失水率

英文关键词:chilled chicken  meat quality  meat color  pH  shear force  water loss rate

中文摘要:

      目的 研究黄羽肉鸡冰鲜贮存7 d内肉品质指标变化规律及其相关性。方法 以80日龄黄羽肉鸡为实验对象, 4 ℃冷藏, 测定0、1、2、3、4、5、6、7 d鸡肉的肉色、pH、剪切力和失水率。结果 随贮存时间的延长, 冰鲜鸡肉的亮度值(L*)和剪切力先上升后下降; 红度值(a*)呈现下降趋势; 黄度值(b*)和失水率呈现上升趋势; pH先下降后上升; 冰鲜鸡pH与黄度值(b*)呈极显著正相关(P<0.01)。结论 贮存7 d对冰鲜鸡的肉色和失水率有影响, pH与黄度值(b*)相关性最大。

英文摘要:

      Objective To study the changes and correlation of meat quality indexes of yellow feather broilers stored in ice for 7 days. Methods The color, pH, shear force and water loss rate of 80 day old yellow feather broilers were measured at 0, 1, 2, 3, 4, 5, 6 and 7 days after cold storage at 4 ℃. Results With the extension of storage time, the brightness value (L*) and shear force of chilled chicken first increased and then decreased; the redness value (a*) showed a downward trend; yellowness value (b*) and water loss rate showed an upward trend; pH value first decreased and then increased; there was a very significant positive correlation between pH value and yellowness value (b*) (P<0.01). Conclusion Meat color and water loss rate of chilled chicken are effected by storage time of 7 days, and the correlation between the pH value and the yellowness value (b*) are largest.