禁食对僵直前后鸡肉加工特性的影响  

Effect of Fasting on Technological Quality of Chicken during Postmortem Rigidity

作　　者：贾小翠[1] 李春保[1] 徐幸莲[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,江苏南京210095

出　　处：《食品科学》2011年第19期23-27,共5页Food Science

基　　金：国家自然科学基金青年基金项目(30901126);国家现代农业产业技术体系项目(ycytx-42-G5-02);教育部博士点基金新教师基金项目(200803071024)

摘　　要：三黄鸡分别禁食0、8、16h和24h,采用三管齐断法宰杀,于宰后僵直前(0h)、僵直阶段(3h)和僵直后(24h)分别制成鸡肉糜,测定新鲜肌肉的pH值,鸡肉肠的蒸煮损失、加压损失、剪切力值、肉色和质构等指标,观察不同禁食时间对僵直前后鸡肉糜制品品质的影响。结果表明:随着禁食时间延长,pH值先升高后降低(P<0.0 5),蒸煮损失和加压损失都有增加的趋势,剪切力值有降低的趋势,未禁食组僵直前鸡肉肠的硬度、弹性、黏聚性、胶黏性和咀嚼性最高,禁食16h组僵直和僵直前的质构特性优于禁食8h和24h组。随着宰后时间延长,p H值显著降低,持水力显著下降,僵直后鸡肉肠的质构特性劣于僵直和僵直前鸡肉肠的质构特性。In order to explore the effect of fasting on the technological quality of chicken,three-yellow chicken with fasting 0,8,16 h and 24 h were killed,and the breast meat was harvested,minced after postmortem rigidity for 0,3 h and 24 h and then processed into sausages.The pH,cooking loss,pressure loss,shear force,meat color and textural characteristics of the chicken sausages obtained were measured.The results showed that prolonged fasting time could result in a decrease in pH and shear force（P0.05） and an increase in pressure loss and cooking loss.At pre-rigor state,the control group had better textural properties than fasting groups,which revealed the highest hardness,elasticity,cohesiveness,gumminess and chewiness.The group with fasting for 16 h had higher texture than other two fasting groups.As time went on,the pH,water-holding capacity and textural quality of chicken sausage became smaller during postmortem rigidity.

关 键 词：禁食 僵直 肉糜 系水力 质构 

分 类 号：S831[农业科学—畜牧学] TS207.3[农业科学—畜牧兽医]