基于质地特性的鸡肉新鲜度研究  

Study on freshness of chicken based on texture characteristics

作　　者：田晓静[1] 文绍山[1] 申晓蓉[1] 范怀德[1] 

机构地区：[1]西北民族大学生命科学与工程学院,甘肃兰州730024

出　　处：《食品工业科技》2012年第17期63-66,共4页Science and Technology of Food Industry

基　　金：西北民族大学中央高校基本科研业务费专项资金资助项目(zyz2012071)

摘　　要：本文研究了两种储藏温度条件下鸡肉质地特性随新鲜度的变化规律。将鸡胸肉分为室温组和4℃冷藏组,在储存的过程中每隔24h对其进行质地多面剖析(Texture Profile Analysis,TPA)测定和新鲜度分析。选用质地参数中硬度、弹性和咀嚼性进行分析,结果发现,随储存时间的延长,各质地指标均在下降,且温度越高下降速度越快,而新鲜度指标:挥发性盐基氮(Total volatile basic nitrogen,TVB-N)和pH在不断上升,且温度越高上升速度越快。以质地参数为指标,采用主成分分析法对不同新鲜度的鸡肉进行聚类,结果发现在两种温度条件下,不同新鲜度的鸡肉都能够很好的聚类,且鸡肉新鲜度随主成分1减小的方向逐渐降低。采用质地特性作为监测鸡肉新鲜度具有可行性。The texture characteristics and physicochemical parameters （ Total volatile basic nitrogen （ TVB- N）, pH ） of chicken breast stored at different temperatures（4~C and room temperature）were detected by texture analyzer and traditional detection methods, respectively. Hardness, springiness and chewiness were analyzed, and the results showed that as storage time extension, the texture indicators were in decline, and the physicochemical parameters were rising.What＇ s more,the higher storage temperature,the faster the indicators changed.The texture indexes acquired by TMS-Pro texture analyzer were analyzed by principal component analysis（ PCA）.As a result, the samples clustered into different groups according to their freshness,and the freshness of the samples declined along the decreasing of PCI at both storage temperatures.The proposed method had been proved to be a fast method for the determination of the freshness of chicken.

关 键 词：鸡肉 新鲜度 TPA 主成分分析 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]