冷藏时间对麒麟鸡肌肉品质、营养指标及肌苷酸含量的影响  

Effects of cold storage time on meat quality, nutrient content and inosinic acid content in the muscle of Frizzle chickens

作　　者：刘英明 牛志力 吴琼[1] 杨讯业 高振华[1] LIU Yingming;NIU Zhili;WU Qiong;YANG Xunye;GAO Zhenhua(College of Costal Agriculture,Guangdong Ocean University,Zhanjiang 524088,China)

机构地区：[1]广东海洋大学滨海农业学院,广东湛江524088

出　　处：《黑龙江畜牧兽医》2023年第9期54-59,共6页Heilongjiang Animal Science And veterinary Medicine

基　　金：广东省农业厅产业联盟项目(2016LM3188);广东省农业标准化项目(粤财农[2017]66号);广东省研究生教育创新计划项目(2020SFKC041);广东海洋大学大学生创新创业训练计划项目(CXXL2019061)。

摘　　要：为了研究冷藏时间对不同生长阶段屠宰的麒麟鸡肌肉的影响,并为合理选择冷藏时间提供理论依据,试验选取4周龄和8周龄的健康麒麟母鸡各100只进行屠宰,测定不同冷藏时间胸肌和腿肌肉质指标、营养指标及肌苷酸(inosinic acid, IMP)含量。结果表明:在4℃条件下保存的肌肉,与冷藏45分钟比较,冷藏4小时时胸肌和腿肌pH值均降低,12小时较4小时均上升,12~24 h内pH值差异不显著(P>0.05)且pH值相对稳定。胸肌和腿肌的滴水损失分别在冷藏0~72 h和0~60 h内呈现不断上升的趋势,12~36 h内各冷藏时间点的滴水损失差异不显著(P>0.05)且相对稳定,60,72小时滴水损失显著高于0,12小时(P<0.05)。4周龄麒麟鸡胸肌的剪切力呈现先降低后升高再降低的趋势,在冷藏36小时时达到最低值;腿肌的剪切力在冷藏24小时时达到最低值,36小时后的变化规律和胸肌一致;8周龄麒麟鸡胸肌和腿肌的剪切力变化规律不明显,分别在24,36小时及12,24,48小时较低。4周龄屠宰后,随着冷藏时间的延长,胸肌和腿肌a^(*)值逐渐升高,72小时显著高于0,12,24小时(P<0.05),且分别在0~36 h和12~24 h内相对稳定;胸肌和腿肌b^(*)值呈先升高后降低的趋势,均在36小时时达到最高值,且分别在0~24 h和0~12 h数值较低;L^(*)值降低,均低于0小时。8周龄屠宰后,随着冷藏时间的延长,胸肌和腿肌a^(*)值均升高,胸肌a^(*)值在0~36 h内相对稳定,腿肌a^(*)值在0~24 h内相对稳定;胸肌和腿肌b^(*)值与0小时比较均升高,在60小时达到最高值,在0~12 h内数值较低;L^(*)值降低,均低于0小时。与0小时比较,12小时时胸肌和腿肌中粗蛋白含量均未发生显著变化(P>0.05),24小时时仅8周龄胸肌中粗蛋白含量显著降低(P<0.05),60小时时胸肌和腿肌中粗蛋白含量均显著降低(P<0.05)。随着冷藏时间的延长,胸肌和腿肌中粗脂肪和IMP含量均降低,相同部位不同冷藏时间含量均差异不显著(P>0.05)In order to study the effects of cold storage time on the muscle of slaughtered Frizzle chickens at different growth stages, and to provide a theoretical basis for reasonable selection of cold storage time, 200 healthy frizzle hens from 4 weeks and 8 weeks of age(100 animals per group) were selected for slaughter to study the effects of different cold storage time on meat quality indexes, nutrition indexes and IMP content in the pectoral muscle and the leg muscle. The results showed as follows: with the prolongation of cold storage time, the pH value in the chest muscle and leg muscle at 4 ℃ for 4 hours was decreased compared with that at 4 ℃ for 45 minutes, and it at was increased 4 ℃ for 12 hours compared with that at 4 hours. However, there was no significant difference in the pH value within 12-24 hours(P<0.05) and the pH value was relatively stable. The drip loss in the chest muscle and leg muscle showed a rising trend during 0-72 hours and 0-60 hours of cold storage, respectively. There was no significant difference among different cold storage time during 12-36 hours and it was relatively stable(P<0.05). The drip loss during 60,72 hours was significantly higher than that during 0,12 hours(P<0.05). The shear force in the chest muscle of 4-week-old Frizzle chickens showed a trend of decreasing-increasing-decreasing, which reached the lowest value at 4 ℃ for 36 hours. The shear force in the leg muscle reached the lowest value at 24 hours, and the change pattern after 36 hours was consistent with that in the chest muscle. The change pattern of chest and leg muscle shear force of 8-week-old Frizzle chickens was not obvious, and the it was low at 24,36 and 12,24,48 hours, respectively. With the increase of cold storage time, the a^(*) value in the chest muscle and the leg muscle increased gradually at 4 weeks of age, and it at was significantly higher 72 hours than that in 0,12,24 hours(P<0.05), and the a^(*) value in 0-36 and 12-24 hours was relatively stable(P<0.05). The b^(*) value in the chest muscle

关 键 词：冷藏时间 肌肉品质 养分含量 IMP含量 麒麟鸡肉 

分 类 号：S831[农业科学—畜牧学]