鸡肉品质测定方法的研究进展  

Research Advance in Determination of Meat Quality in Broiler

作　　者：陈鹏[1,2] 程镜蓉 陈之瑶[2] 方少钦[2] 唐秋实[2] 刘学铭[2] 

机构地区：[1]江西农业大学生物科学与工程学院,南昌330045 [2]广东省农业科学院蚕业与农产品加工研究所,农业部功能食品重点实验室,广东省农产品加工重点实验室,广州510610

出　　处：《食品工业》2016年第3期244-247,共4页The Food Industry

基　　金：广州市产学研协同创新重大专项(201508020019)

摘　　要：我国鸡肉的消费量在逐年上升,鸡肉品质已成为消费者的重点关注对象,如鸡肉的卫生、营养和保健功能等品质特性。目前,国内外研究者测定的鸡肉品质指标很多,且测定方法不统一。对国内外鸡肉品质测定方法进行总结和分析,主要介绍鸡肉色泽、p H、质构和风味等主要品质指标的测定方法研究现状。这将有利于系统性建立鸡肉品质测定标准和方法,促进鸡肉加工行业健康、有序、规范化的发展。With broiler consumption increasing year by year, broiler quality, mainly as hygiene, nutrition and health care, has attracted widespread attention in China. Currently, evaluation indexes about broiler quality are so much that relatively measurement methods are not uniform. Summarize and analyze the broiler quality measurement methods, mainly consist of color, p H, texture and flavor, at domestic and foreign. This will be conducive to systemic establish the standards and measurement methods for broiler quality, which will promote the broiler processing industry healthy, orderly and standardized development.

关 键 词：鸡 品质 测定方法 质构 风味 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]