结合低场核磁共振探究浸烫对肉鸡僵直进程和品质的影响  

Effect of Scalding on the Process of Rigor Mortis and Meat Quality of Broilers as Studied by Low-Field Nuclear Magnetic Resonance

作　　者：陈玉芳 郑华[1] 林捷[1] 郑夏彤 吴伟彬 杨禹新 许思凤 梁厚哲 CHEN Yufang;ZHENG Hua;LIN Jie;ZHENG Xiatong;WU Weibin;YANG Yuxin;XU Sifeng;LIANG Houzhe(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Guangzhou Kwangfeng Industrial Co.,Ltd.,Guangzhou 510450,C hina)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广州市江丰实业股份有限公司,广东广州510450

出　　处：《食品科技》2020年第3期159-166,共8页Food Science and Technology

基　　金：2019年广东省现代农业产业技术体系创新团队建设项目(2019KJ128);国家肉鸡产业体系项目(CARS-41-G16);科技部重点研发专项(2015BAD12B05)。

摘　　要：为研究不同浸烫温度和时间下黄羽肉鸡宰后僵直进程和微观结构的变化,实验结合低场核磁共振技术分析了54℃-270 s、58℃-150 s、62℃-120 s、66℃-90 s 4个浸烫处理组中水分的分布、保水性的变化和对食用品质造成的影响。结果表明:高温短时浸烫(66℃-90 s)会引起肉鸡pH值下降速率加快、持水力下降,同时肉鸡的肌肉收缩长度、剪切力和硬度值都在105 min时达到了僵直最大点,比其他3个处理组延缓了30 min,表明不同的浸烫条件会影响肉鸡的僵直进程和肉品质。低场核磁共振结果显示过高的浸烫温度会导致肉鸡表面自由水渗出(比其他3个处理组升高了2.0%~2.8%),肌纤维内不易流动水含量较低(比其他浸烫处理组降低约2%),保水性较差;同时组织学微观结构也揭示了高温浸烫处理组肌细胞较松散、胞外间隙较大,并随着宰后时间的延长出现肌纤维肿胀、细胞膜破裂现象。因此,在肉鸡屠宰过程中,应在温度为58~62℃、时间为120~150 s范围内浸烫,利于提高宰后鸡肉品质。In order to investigate the changes on the process of rigor mortis and meat microstructure of yellow feather broilers at different scalding temperatures and times,the experiment combined with lowfield nuclear magnetic resonance(LF-NMR) technology analyzed the changes of water distribution and water retention in four scalding groups at 54℃-270 s,58℃-150 s,62℃-120 s,and 66℃-90 s,as well as the effects on food quality.The results showed that the pH value of broiler and the water holding capacity decreased faster at high temperature and short time scalding condition(66℃-90 s).At the same time,the muscle contraction length,shear force and hardness value of broilers reached the maximum point of rigidness at 105 min.It was delayed by 30 minutes compared with the other three treatment groups,indicating that different scalding conditions can affect the rigidness process and meat quality of broilers.Low-field NMR results showed that excessively high scalding temperature would cause free water to ooze on the meat surface(about 2.0%~2.8% higher than the other three treatment groups),and lower immobilized water content in the muscle fibers(about lower 2% than others),and poor water retention.The histological microstructure also revealed that the muscle cells in the high-temperature scalding treatment group were loose and the extracellular space was large,and muscle fiber swelling and cell membrane rupture appeared with the prolonged post-mortem time.Therefore,the scalding temperature should be58~62℃and the time should be 120~150 s,which are conducive to improving the quality of the chicken during the slaughter of broiler chickens.

关 键 词：浸烫 微观结构 保水性 低场核磁共振 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]