摘要
研究黄羽肉鸡胴体冷藏时间(0~4℃,0、24、48 h)对蒙山炒鸡食用品质的影响。取蒙山炒鸡的鸡腿肉和鸡胸肉,测定其肉色、质地、pH值、系水率和挥发性物质含量等指标,并进行感官评定。结果表明:0 h组(对照组)和24 h组炒鸡鸡胸肉亮度值(L~*)均显著高于48 h组(P<0.05);24 h组炒鸡的鸡腿肉L~*显著高于0 h组和48 h组(P<0.05);0 h组和24 h组炒鸡的鸡腿肉和鸡胸肉硬度显著高于48 h组(P<0.05);感官评定结果表明,除48 h组香气评分显著降低(P<0.05)、24 h组色泽评分显著升高(P<0.05)外,各组滋味、组织形态评分及总分差异较小。因此,屠宰黄羽肉鸡后,宜冷藏24 h内炒制,以达到更好的食用品质。
In this study,the effects of yellow-feathered broiler carcasses stored at 0–4℃for different durations(0,24 and 48 h)on the eating quality of Mengshan stir-fried chicken were investigated.Stir-fried thigh and breast meat were sampled for the determination of color,texture,pH value,water-holding capacity,volatile contents and sensory evaluation.The results showed that the brightness value(L~*)of stir-fried breast meat in the 0 h(control)and 24 h groups were significantly higher than that in the 48 h group(P<0.05),while the L~*of stir-fried thigh meat in the 24 h group was significantly higher than that in the other groups(P<0.05).The hardness of stir-fried thigh and breast meat in both the 0 h and 24 h groups was significantly higher than that in the 48 h group(P<0.05).Sensory evaluation showed that while aroma scores were significantly lower(P<0.05)in the 48 h group and color scores in the 24 h group were significantly higher(P<0.05),there were little differences in taste,appearance and overall sensory scores among all groups(P>0.05).Therefore,yellow feather broiler carcasses should be stir-fried within 24 hours postmortem for better eating quality of Mengshan stir-fried chicken.
作者
许梦珊
姚媛
孙京新
黄明
李显耀
赵纪华
冯永胜
孟凡生
XU Mengshan;YAO Yuan;SUN Jingxin;HUANG Ming;LI Xianyao;ZHAO Jihua;FENG Yongsheng;MENG Fansheng(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China;National Center of Meat Quality and Safety Control,Nanjing Agricultural University,Nanjing 210095,China;College of Animal Science and Technology,Shandong Agricultural University,Tai’an 271000,China;Shandong Jihua Poultry Breeding Co.Ltd.,Rizhao 276522,China;Qingdao Institute of Animal Husbandry and Veterinary Medicine,Qingdao 266100,China;College of Life Sciences,Linyi University,Linyi 276005,China)
出处
《肉类研究》
北大核心
2019年第7期56-60,共5页
Meat Research
基金
山东省现代农业(家禽)产业技术体系创新团队项目(SDAIT--11-11)
现代农业产业技术体系建设专项(CARS-41-Z06)
“十三五”国家重点研发计划重点专项(2018YFD0501400)
关键词
黄羽肉鸡
冷藏时间
蒙山炒鸡
食用品质
yellow-feathered broiler
cold storage time
Mengshan stir-fried chicken
eating quality
作者简介
第一作者简介:许梦珊(1995—)(ORCID:0000-0003-4809-7297),女,硕士研究生,研究方向为肉品加工与安全。E-mail:985389138@qq.com;通信作者:孙京新(1970—)(ORCID:0000-0002-9211-2151),男,教授,博士,研究方向为肉品加工与质量安全控制。E-mail:jxsun20000@163.com
