摘要
以乌蒙乌鸡肌肉为试材,研究不同储藏温度(4、-20℃)和储藏时间(0、24、48、72、96、120、144、168 h)对其pH和系水力的影响。结果表明,4℃和-20℃条件下,储藏时间对乌蒙乌鸡肌肉pH影响显著,pH随储藏时间的延长逐渐升高而后略有降低,且以-20℃肌肉的pH升高幅度较大,4℃的升高幅度较小,分别在4℃冷藏120 h和-20℃冷冻144 h时肌肉的pH达到最高值。储藏温度与时间对系水力的影响均显著,4℃冷藏和-20℃冷冻储藏的乌蒙乌鸡肌肉滴水损失率下降幅度均较大,分别在4℃冷藏120 h和-20℃冷冻144 h时肌肉的滴水损失率最低。
Effects of different storage temperature(4,-20 ℃) and time(0, 24, 48, 72, 96, 120, 144, 168 h) on pH value and water holding capacity of Wumeng chicken muscle were studied. The results showed that, during 4 ℃ and-20 ℃ storage, the effects of storage time on pH of Wumeng chicken muscle was significantly, pH gradually increased and then slightly decreased with the prolonging of storage time. The increase of pH at-20 ℃ was larger,and the increase of pH at 4 ℃ was small, muscle pH value reached the highest value when stored for 120 h at 4 ℃and 144 h at-20 ℃ respectively. The storage temperature and time both had significant effects on water holding capacity, drip loss rate decreased significantly during 4 ℃ and-20 ℃ storage, the drip loss rate of muscle was the lowest when stored for 120 h at 4 ℃ and 144 h at-20 ℃ respectively.
出处
《保鲜与加工》
CAS
北大核心
2016年第3期32-35,共4页
Storage and Process
基金
毕节职业技术学院企业委托项目(2015HX01)
关键词
乌蒙乌鸡
储藏
温度
时间
PH
系水力
滴水损失率
Wumeng chicken
storage
temperature
time
p H
water holding capacity
drip loss rate
