摘要
为研究钝酶对黄羽肉鸡原料肉腌制特性的影响,以黄羽肉鸡原料肉为研究对象,以热鲜鸡和预冷鸡为对照,测定黄羽肉鸡原料肉腌制后盐分扩散能力(咸味)、鲜味、持水性(蒸煮损失率、离心损失率和水合能力)、水分分布、质构(硬度、咀嚼性、弹性和胶黏性)和肌肉微观结构的变化。结果表明:钝酶鸡肉的盐分扩散能力介于预冷鸡和热鲜鸡之间,但是鲜味最高;腌制处理后钝酶鸡肉的蒸煮损失率和离心损失率显著减小,水合能力增大,进一步分析发现可能是钝酶鸡肉结合水和不易流动水迁移率较低,提高了其持水性;钝酶鸡肉腌制后的硬度和咀嚼性等显著高于预冷鸡和热鲜鸡,肌纤维直径随着腌制液盐添加量的增加先减小后增大。
In this work,the effect of inactivation of enzymes on the salting quality of yellow-feathered broiler meat was addressed.The changes in the salt diffusivity(saltiness taste),umami taste,water retention properties(cooking loss,centrifugal loss and hydration capacity),water distribution,texture(hardness,chewiness,elasticity and viscosity)and microstructure of chicken meat were examined after salting.Hot meat and pre-cooled meat were considered as controls.The results showed that the salt diffusivity in chicken with enzyme inactivation was intermediate between that of hot meat and pre-cooled meat,whereas the umami taste was stronger than that of the controls.The cooking loss and centrifugal loss of chicken meat with enzyme inactivation were significantly reduced after salting,and the hydration capacity increased.Further investigation showed that lower mobility of bound water and immobilized water in chicken with enzyme inactivation contributed to higher water retention capacity.The hardness and chewiness of chicken meat with enzyme inactivation were significantly higher compared with the controls.The diameter of muscle fibers initially increased and decreased later with increasing salt concentration.
作者
孙良格
刘裕
吕经秀
王道营
李鹏鹏
徐为民
SUN Liangge;LIU Yu;LÜ Jingxiu;WANG Daoying;LI Pengpeng;XU Weimin(College of Food and Bioengineering,Jiangsu University,Zhenjiang 212013,China;Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Key Laboratory of Cold Chain Logistics Technology for Agro-Product,Ministry of Agriculture and Rural Affairs,Nanjing 210014,China)
出处
《肉类研究》
2022年第5期14-20,共7页
Meat Research
基金
江苏省研究生实践创新计划项目(SJCX20-1391)
江苏省农业科技自主创新资金项目(CX(21)2016)
国家自然科学基金面上项目(31972137)
国家现代农业(肉鸡)产业技术体系建设专项(CARS-41)。
关键词
黄羽肉鸡
腌制
盐分扩散能力
蛋白酶
钝化
质构
yellow-feathered broilers
curing
salt diffusion capacity
protease
inactivation
texture
作者简介
第一作者:孙良格(1996—)(ORCID:0000-0002-9012-5565),女,硕士研究生,研究方向为畜禽产品加工与质量控制。E-mail:1137680445@qq.com;通信作者:王道营(1979—)(ORCID:0000-0003-1776-5854),男,研究员,博士,研究方向为畜禽产品加工与质量控制。E-mail:wdy0373@aliyun.com;通信作者:李鹏鹏(1986—)(ORCID:0000-0002-4846-9225),女,副研究员,博士,研究方向为畜禽产品加工与质量控制。E-mail:lipengpeng@jaas.ac.cn。
