宰后成熟时间对不同日龄浙东白鹅肌肉品质的影响  

Effect of Maturity Time on Meat Quality of Zhedong Goose during Postmortem Aging

作　　者：郑晓[1] 潘道东[1,2] 曹锦轩[1] 

机构地区：[1]宁波大学海洋学院食品系,浙江宁波315211 [2]南京师范大学食品系,南京210097

出　　处：《中国食品学报》2013年第7期159-163,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家水禽产业技术体系基金(CARS-43-17);国家自然科学基金(31101209);宁波市攻关项目(2011C10021)

摘　　要：研究了不同日龄浙东白鹅在宰后150 h内其pH值、剪切力、肉色(L*、a*、b*)和胶原含量(不溶性胶原蛋白、可溶性胶原蛋白、溶解度)的变化情况。结果表明:宰后150 h内,不同日龄鹅肉pH值间存在显著差异(p<0.05);35日龄鹅肉的剪切力值显著低于120日龄鹅肉(p<0.05),不溶性胶原蛋白含量极显著低于120日龄鹅肉(p<0.01),L*值、a*值、可溶性胶原蛋白含量和溶解度显著高于70日龄和120日龄鹅肉(p<0.05);随着成熟时间延长,剪切力、L*(亮度)、a*(红度)和不溶性胶原蛋白含量都降低,而可溶性胶原蛋白含量与溶解度升高。The study was designed to track the changes of pH value, shear force, L＊, a＊ and b＊ values, insoluble collagen and soluble collagen content and solubility on different maturity time of zhedong goose meat within 150 h postmortem. The results showed that within 150hours, there are significant differences in pH values among different maturity goose meat（p〈0.05）. The shear force value of 35 day goose are significant lower than 120 day goose（p〈0.05）, while the insoluble collagen are extremely significant lower than 120 day goose （p〈0.01）, in the more, the soluble collagen and solubility of 35 day goose are significant higher than that of 70 and 120 day goose（p〈0.05）. As the aging time prolonging, the meat shear force, lightness, redness and insoluble collagen decline, but the soluble collagen and solubility rise.

关 键 词：宰后成熟 pH值 剪切力 肉色 胶原含量 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]