清远麻鸡宰后肉质酸化现象的研究  

Study on the muscle acidification at post slaughtered in Qingyuan partridge chicken

作　　者：区炳庆[1] 张正芬 李培周[1] 李华[1] 于辉[1] 

机构地区：[1]佛山科学技术学院动物医学系,广东南海528231 [2]广东天农食品有限公司,广东清远511827

出　　处：《广东农业科学》2013年第7期115-116,135,共3页Guangdong Agricultural Sciences

基　　金：广东省科技计划项目(2010B090400268;2012B091000093;2011A020202005;2012A020603016)

摘　　要：为了探讨鸡宰后肌肉的酸化规律,选择了168日龄清远麻鸡的腿肌和胸肌为材料,分别检测了宰后不同时间点(45min、6 h、12 h、18 h、24 h)肌肉的pH值,乳酸含量,己糖激酶、丙酮酸激酶和乳酸脱氢酶活性的变化。结果显示,己糖激酶和乳酸脱氢酶的活性变化与乳酸含量的变化相关,而丙酮酸激酶活性基本不变。乳酸含量6 h后开始升高,12 h后达到最大值,而pH值在屠宰后6 h降到最低值,此后基本不变,表明肌肉中pH值的下降主要由乳酸含量的上升引起。In order to investigate the muscle acidification at post slaughtered chicken, leg muscle and pectoral muscle of 168-day- old Qingyuan partridge chickens were selected for this study. The variations of lactate hexokinase, pyruvate kinase, lactic dehydrogenase activity, lactic acid content and pH value were measured at 45 min, 6 h, 12 h, 18 h and 24 h of post slaughtering, respectively. The result showed that the changing of lactic acid content was related to the activity of lactate hexokinase and lactic dehydrogenase, while pyruvate kinase activity remain unchanged. Lactic acid content began to increase at 6 h and reached a maximum at 12 h, while the value of pH began to reduce at 6 h and remained stable later, which showed that the decline of pH was mainly caused by the content of lactic acid.

关 键 词：乳酸 己糖激酶 丙酮酸激酶 乳酸脱氢酶 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]