冻藏条件对土鸡肉品质的影响  

Effects of Frozen Storage Conditions on the Quality of Native Chicken Meat

作　　者：孙金辉[1] 李瑞成[1] 李兴艳[1] 尚永彪[1] 

机构地区：[1]西南大学食品科学学院,农业部农产品贮藏保鲜质量安全评估实验室(重庆),重庆市特色食品工程技术研究中心,重庆400716

出　　处：《食品科学》2013年第2期307-311,共5页Food Science

基　　金：重庆市科技攻关项目(CSTC2010AC1008);西南大学博士基金项目(SWU110008)

摘　　要：以土鸡鸡胸肉和鸡腿腿肉为材料,以鸡肉的pH值、挥发性盐基氮(TVB-N)值、硫代巴比妥酸(TBARS)值、肉色和肌原纤维蛋白SDS-PAGE电泳为作为评定指标,研究不同冻藏条件对土鸡肉品质的影响。结果表明:冻藏温度和冻藏时间对土鸡肉的pH值、TVB-N值、TBARS值、肉色均有显著性影响(P<0.05)。冻藏温度越低,时间越短,土鸡肉品质保持的越好,食用价值也就越高。Native chicken breast and thigh meat were used to study the effects of frozen storage conditions on chicken quality characteristics such as pH, TVB-N value, TBARS value, color and SDS-PAGE pattern of myofibrillar protein. The results showed that the frozen storage temperature and time had significant impacts on pH, TVB-N value, TBARS value and color of chicken meat. Lower temperatures and shorter storage periods were helpful for maintaining the quality of chicken meat.

关 键 词：土鸡 冻藏 品质变化 温度 时间 

分 类 号：TS205.7[轻工技术与工程—食品科学]