冰鲜分割三黄鸡肉保质期品质变化研究  

Meat Quality of Iced Fresh Sanhuang Chicken Parts during Shelf Life

作　　者：徐国波[1] 林捷[1] 郑华[1] 夏玉[1] 袁玉媚 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《中国家禽》2013年第23期32-35,共4页China Poultry

基　　金：国家星火计划(2011GA780069);广州市白云区科技项目(2011-KZ-132)

摘　　要：通过理化指标、保水性、蛋白溶解度、挥发性盐基氮、菌落总数、质构等指标测定,考察了分割三黄鸡在冰鲜储藏过程中品质变化。结果表明:冰鲜分割鸡胸肉、腿肉分别在5 d和4 d内保持较好的肉品质,之后品质逐步下降,菌落总数>107cfu/g,超过国家鲜禽产品要求。The experiment was conducted to study the meat quality changes of iced fresh Sanhuang chicken par!s during storage through analysis on physical indicators, water retention, protein solubility, total volatile basic nitroger~, aerobic bacterial count as well as texture. The results showed that chicken breast muscle within five days and ehick（：ri leg within four days well kept edible quality. Chicken breast muscle was storaged over five days and chicken leg muscle over four days aerobic bacterial counts of which,reached 107 efu/g,exceeding the national requirements,revealed the decrease in edible quality.

关 键 词：分割鸡肉 冰鲜 品质 

分 类 号：S511.093[农业科学—作物学]