黄羽肉鸡冷鲜储存过程中品质变化研究  

Changes in the Quality of Yellow Broiler Meat during Chilled Storage

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

机构地区：[1]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,广东广州510610 [2]江西农业大学生物科学与工程学院,江西南昌330045

出　　处：《现代食品科技》2016年第3期140-146,共7页Modern Food Science and Technology

基　　金：广州市产学研协同创新重大专项(201508020019);广东省促进科技服务业发展计划项目(2013B040400009)

摘　　要：为探究黄羽肉鸡在冷鲜储存过程中的品质变化,研究了不同储存温度(-1℃和4℃)下黄羽肉鸡理化参数和感官品质的变化。结果表明,在-1℃和4℃储存过程中,鸡肉p H值、水分活度和水分含量的变化是先下降后上升。在-1℃条件下,储存第6 d挥发性盐基氮(TVB-N)的含量达到16.34 mg/100 g,变成二级鲜肉;储存第10 d达到22.40 mg/100 g,肉已变质。在4℃条件下,储存第4 d TVB-N的含量达到15.94 mg/100 g,变成二级鲜肉;储存第6 d TVB-N的含量达到24.91 mg/100 g,肉已变质。两种储存温度条件下粗脂肪与蛋白质含量均呈下降趋势,硫代巴比妥酸反应物(TBARS)值随氧化程度的加深而不断上升。在鸡肉色泽方面,在两种储存条件下,其亮度(L*)先上升后下降,红度(a*)逐渐下降,而黄度(b*)逐渐上升。说明-1℃比4℃储存能更好地保持冷鲜鸡肉品质。根据各参数之间相关性分析和因子分析,确定以TVB-N、p H、TBARS值、水分活度、水分含量为主要检测指标,以色泽、蛋白质含量和脂肪含量为参考指标,应用于冷鲜黄羽肉鸡在储存过程中品质的监测。Variations in physiochemical indices and sensory quality of yellow broiler meat were investigated under different storage temperatures（-1 ℃ and 4 ℃） to study the changes in meat quality during chilled storage.The results showed that with storage at-1 ℃ and 4 ℃,the p H value,moisture content,and water activity of yellow broiler meat decreased initially,followed by an increase in values.At-1 ℃,the yellow broiler meat deteriorated to second-grade（total volatile basic nitrogen [TVB-N] 16.34 mg/100 g） on day 6 of storage and the sample was spoiled on day 10（TVB-N 22.4 mg/100 g）.At 4 ℃,the yellow broiler meat deteriorated to second-grade（TVB-N 15.94 mg/100 g） on day 4 of storage and was spoiled（TVB-N 24.91 mg/100 g） on day 6.Additionally,fat and protein content of yellow broiler meat showed a downward trend at both these temperatures,whereas thiobarbituric acid-reactive substances（TBARS） showed an upward trend with increasing degree of oxidation.With regard to the color,brightness（L＊） increased and then decreased,redness（a＊） decreased throughout,while yellowness（b＊） gradually increased.The above results indicate that the quality of yellow broiler meat stored at-1 ℃ was better maintained than that stored at 4 ℃.Based on results of correlation analysis and factor analysis,TVB-N,p H,TBARS,water activity,and moisture content were determined as the main indices,whereas color,protein content,and fat content were determined as reference indices for quality inspection of chilled yellow broiler meat during storage.

关 键 词：黄羽肉鸡 冷鲜储存 品质 TVB-N 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]