冰鲜黄羽肉鸡贮存过程中肉品质指标的变化规律  

Changes of meat quality indexes of chilled yellow feather broilers during storage

作　　者：葛庆联[1] 马丽娜[1] 樊艳凤[1] 唐修君[1] 刘茵茵[1] 高玉时[1] 贾晓旭[1] GE Qing-Lian;MA Li-Na;FAN Yan-Feng;TANG Xiu-Jun;LIU Yin-Yin;GAO Yu-Shi;JIA Xiao-Xu(Jiangsu Institute of Poultry Sciences,Yangzhou 225125,China)

机构地区：[1]江苏省家禽科学研究所,扬州225125

出　　处：《食品安全质量检测学报》2021年第22期8817-8820,共4页Journal of Food Safety and Quality

基　　金：江苏省重点研发计划项目(现代农业)(BE2018363)。

摘　　要：目的研究黄羽肉鸡冰鲜贮存7 d内肉品质指标变化规律及其相关性。方法以80日龄黄羽肉鸡为实验对象,4℃冷藏,测定0、1、2、3、4、5、6、7 d鸡肉的肉色、pH、剪切力和失水率。结果随贮存时间的延长,冰鲜鸡肉的亮度值(L^(*))和剪切力先上升后下降;红度值(a^(*))呈现下降趋势;黄度值(b^(*))和失水率呈现上升趋势;pH先下降后上升;冰鲜鸡pH与黄度值(b^(*))呈极显著正相关(P<0.01)。结论贮存7 d对冰鲜鸡的肉色和失水率有影响,pH与黄度值(b^(*))相关性最大。Objective To study the changes and correlation of meat quality indexes of yellow feather broilers stored in ice for 7 days.Methods The color,pH,shear force and water loss rate of 80 day old yellow feather broilers were measured at 0,1,2,3,4,5,6 and 7 days after cold storage at 4℃.Results With the extension of storage time,the brightness value(L^(*))and shear force of chilled chicken first increased and then decreased;the redness value(a^(*))showed a downward trend;yellowness value(b^(*))and water loss rate showed an upward trend;pH value first decreased and then increased;there was a very significant positive correlation between pH value and yellowness value(b^(*))(P<0.01).Conclusion Meat color and water loss rate of chilled chicken are effected by storage time of 7 days,and the correlation between the pH value and the yellowness value(b^(*))are largest.

关 键 词：冰鲜鸡 肉品质 肉色 pH 剪切力 失水率 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]