漂洗对淘汰蛋鸡肉糜蛋白质含量以及凝胶特性的影响  

Effects of Washing on Spent Hen Surimi and Thermal Gelation Properties

作　　者：张松[1] 彭增起[1] 周光宏[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《江西农业学报》2008年第4期77-80,87,共5页Acta Agriculturae Jiangxi

摘　　要：研究了漂洗次数对淘汰蛋鸡胸、腿肉糜色泽、肌原纤维蛋白、肌浆蛋白、凝胶硬度、弹性、出品率、压榨失水率的影响。结果表明:漂洗能够明显改善鸡腿肉糜的色泽;漂洗使鸡肉糜肌浆蛋白的含量减少,肌原纤维蛋白含量相对增加,过多的漂洗会造成肌原纤维蛋白的流失;鸡胸肉糜经1次漂洗后凝胶的硬度、弹性、出品率最大,压榨失水率最小,分别为2896.49 g±82.25 g、0.94±0.0038、81.36%±1.7%、35.17%±0.86%;漂洗使鸡腿肉糜硬度显著变小,对弹性和压榨失水率没有显著影响,1次漂洗的出品率最大。The effects of washing times on spent hen surinmi, myofibrillar protein, sarcoplasmic protein, gel hardness, flexibility, production rate, expressible moisture were studied. The results showed that washing could improve the color of spent hen surimi, reduce the content of sarcoplasmic protein, increase the content of myofibrilar protein, but overfull washing could lead to the loss of myofibrillar protein. The hardness, flexibility and production rate of the breast suimi through one times＇ washing were all maximal, being 2896.49±82.25 g, 0.94 ±0.0038, 81.36% ± 1.7%, respectively, and the minimal expressible moisture of breast suimi was 35.17% ± 0.86% ; Washing reduced hardness of thigh surimi and had no siginificant effect on flexibility and expressible moisture（ p 〈 0.05）, the production rate of the thigh suimi through one times＇ washing was the highest.

关 键 词：淘汰蛋鸡 肉糜 漂洗 凝胶 出品率 压榨失水率 

分 类 号：S831.5[农业科学—畜牧学]