加热处理对北京油鸡和黄羽肉鸡质构以及蛋白特性的影响  

Effects of Heat Treatment on Breast Meat Texture Changes and Protein Properties of Beijing Fatty Chicken and Yellow Plumage Broiler

作　　者：周婷[1] 陈霞[1] 刘毅[1] 戴瑞彤[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2007年第12期74-77,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD05A15)

摘　　要：北京油鸡和黄羽肉鸡加热过程中的蒸煮损失、pH、剪切力变化及肌肉蛋白降解对其特殊质构和风味的形成具有重要意义。本研究以北京油鸡和黄羽肉鸡不同加热阶段为研究对象,采用常规物化特性测定方法及SDS-PAGE电泳分析北京油鸡和黄羽肉鸡肌肉质构的变化及蛋白降解情况。结果表明:随着加热温度的升高,北京油鸡和黄羽肉鸡的蒸煮损失均有明显的增加,而两者的剪切力和pH值以及蛋白质的降解呈现不同的变化。Breast meat changes on cooking loss, pH and shear value of Beijing fatty chicken and yellow plumage broiler during heating showed important effects on their texture and flavor. In this experiment, generic physicochemical method and SDSPAGE was used to analyze texture and protein properties of Beijing fatty chicken and Yellow plumage broiler during heating process. The results ~howed that the breast meat cooking loss of both Beijing fatty chicken and yellow plumage broiler distinctly increases as temperature increases, but the changes on pH and shear value are different.

关 键 词：北京油鸡 黄羽肉鸡 肌浆蛋白 肌原纤维蛋白 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]