藏鸡不同部位肌肉物理特性及加工性能的研究  

Comparison between different parts of Tibetan chicken in physical characteristics and processing performance

作　　者：邱思[1] 黄姝洁[1] 刘中科[1] 温洁梅 卢晓黎[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]西藏鑫旺生物科技有限公司,西藏拉萨850000

出　　处：《食品工业科技》2011年第12期99-102,共4页Science and Technology of Food Industry

基　　金：西藏自治区科技计划项目(藏科发2010137-7)

摘　　要：以藏鸡胸部肉和大腿肉作为实验原料,采用TPA测定和感官评定,研究了藏鸡不同部位肌肉的物理特性和加工性能。研究结果表明:腿部肉pH高于胸部肉,差异不显著;胸部肉离心失水率高于腿部肉,差异显著;胸部肉含水量略高于腿部肉,差异不显著;腿部肉系水力高于胸部肉,差异显著;腿部肉蒸煮损失高于胸部肉,差异显著;质地剖面分析测定的硬度、弹性、内聚性、咀嚼性的测定值皆为腿部肉高于胸部肉,差异显著;沃-布氏剪切法测定的剪切力值及剪切强度的测定值皆为腿部肉高于胸部肉,差异显著;感官评定的多汁性及总体接受性皆为腿部肉高于胸部肉,且差异显著。与其它鸡种相比,藏鸡肉富含优质蛋白质,氨基酸总量和必需氨基酸含量较高,且物理特性和加工性能均具有显著优势。Tibetan chicken breast meat and leg meat was used as raw material,and sensory evaluation and determination of TPA were used to analyze the physical characteristics and processing performance of Tibetan chicken muscle in different parts. The results showed that：Leg meat’s pH was higher than breast meat’s,the difference was significant. Breast meat’s centrifugal water lossing was higher than leg’s,the difference was significant. Breast meat’s water holding capacity was higher than leg’s,the difference was not significant. Leg meat’s cooking lossing was higher than breast meat’s,the difference was significant. Leg meat’s hardness,springiness,cohesiveness and chewiness were measured by TPA,which were higher than breast meat’s,the difference was significant. Leg meat’s shear strength and shear force values were higher than breast meat’s,the difference was significant. Leg meat’s hardness,springiness,cohesiveness,chewiness,juiciness and overall acceptability were measured by sensory evaluation,that were higher than breast meat’s,the difference was significant. Compared with other breeds,the Tibetan chicken were rich in quality protein,higher amino acids and levels of essential amino acids,and the physical properties and processing properties were perfect.

关 键 词：藏鸡肌肉 物理特性 加工性能 物性测试仪 感官评定 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]