不同冷却方式及涂膜种类对鸡肉品质的影响  

Effects of Different Cooling Methods and Coating Types on the Quality of Chicken

作　　者：冯婷[1] 孙京新[1] 刘功明[1] 黄明 雷田田[1] 徐幸莲 乔昌明 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]国家肉品质量安全控制工程技术研究中心,江苏南京210095

出　　处：《肉类研究》2014年第4期27-31,共5页Meat Research

基　　金：山东省现代农业产业技术体系家禽创新团队项目(SDAIT-13-011-11);"十二五"国家科技支撑计划项目(2012BAD28B03);公益性行业(农业)科研专项(201303083-2)

摘　　要：研究不同冷却方式涂膜种类对鸡肉品质的影响。采用普通冷却、二阶段冷却、真空冷却3种不同冷却方式对海藻酸钠及壳聚糖涂膜鸡肉进行处理,然后对冷却肉的肉色、剪切力等指标进行测定。结果表明:鸡肉经过涂膜后再冷却处理,感官明显得到改善;二阶段冷却处理后鸡肉的剪切力值最低,涂膜处理可提高肉的嫩度;经涂膜处理后再进行冷却能显著降低鸡肉的冷却质量损失率、汁液损失率及蒸煮损失率;冷却及涂膜处理对鸡肉的pH值影响不显著(P>0.05)。因此,涂膜处理能有效地防止鸡肉冷却过程中引起的干耗、色泽暗淡、pH值下降等问题,改善肉的品质,冷却方式中二阶段冷却最佳。This paper reports the effects of different cooling methods and coating types on the quality of chicken. Three different cooling methods including normal cooling, two-stage cooling and vacuum cooling were applied on fresh chicken breast meat coated respectively with sodium alginate and chitosan. Then the chilled meat was measured for color, shear force and other indicators. The results showed that the sensory quality of coated chicken was significantly improved after cooling treatment. Chicken shear force was minimized by using two-stage cooling, and tenderness was improved by coating treatment. Cooling loss rate, juice loss rate and cooking loss rate of coated chicken were significantly reduced by subsequent cooling. Cooling and coating treatment had no significant influence on chicken pH （P 〉 0405）. Therefore, coating treatment can effectively prevent the problems caused by cooling process such as weight loss, bleak color, pH decline and others, and improve the quality of chicken meat. Two-stage cooling was the best cooling method.

关 键 词：海藻酸钠 壳聚糖 涂膜 鸡肉 品质 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]