低温低气流冷却对冷鲜鸡品质的影响  

Effect of Low-Temperature and Low-Airflow Cooling on Quality of Chilled Chicken

作　　者：马朋 黄茵 郑华[1,3] 孔晓慧 江伟烽 吴绍忠 郭宗林 林捷 MA Peng;HUANG Yin;ZHENG Hua;KONG Xiaohui;JIANG Weifeng;WU Shaozhong;GUO Zonglin;LIN Jie(College of Food Science,South China Agricultural University,Guangzhou 510642,China;School of Big Date and Computing,Guangdong Baiyun University,Guangzhou 510450,China;Local Joint Engineering Research Center for Precision Processing and Safety of Livestock and Poultry Products,Guangzhou 510642,China;Guangzhou Jiangfeng Industrial Wengyuan Co.Ltd.,Guangzhou 512600,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东白云学院大数据与计算机学院,广东广州510450 [3]畜禽产品精准加工与安全地方联合工程研究中心,广东广州510642 [4]广州市江丰实业翁源有限公司,广东广州512600

出　　处：《肉类研究》2023年第7期22-27,共6页Meat Research

基　　金：2022年广东省现代农业产业技术体系创新团队建设项目(2022KJ128);麻黄肉鸡屠宰加工技术研究与规范制定项目(2023440002000203)。

摘　　要：为研究低温低气流对冷鲜鸡肉品质的影响,将日龄90 d笼养肉鸡宰后立即置于不同温度(-10、-15、-20℃)进行冷却,并控制空气流速为0.1 m/s。以4℃冰水浴冷却为对照,测定肉鸡胴体冷却速率,分析胴体冷却后及4℃冷藏24 h后的胴体质量变化、色泽、保水性、可溶性蛋白含量、肌原纤维小片化指数(myofibril fragmentationindex,MFI)及剪切力等品质指标。结果表明:气冷组可以在60 min内将肉鸡胴体中心温度降低到4℃,蒸煮损失率、离心损失率和MFI等指标显著优于冰水组(P<0.05);不同气冷组间,-15℃气冷组胴体质量损失、蒸煮损失率、离心损失率和剪切力等指标显著优于-10℃气冷组(P<0.05),红度值、蒸煮损失率、离心损失率等指标显著优于-20℃气冷组(P<0.05)。综上,在温度为-15℃、气流为0.1 m/s条件下将肉鸡胴体冷却60 min,可以满足胴体快速冷却要求,并且能够改善肉鸡在冷却及贮藏过程中的品质劣变,使鸡肉具有较好的品质。In order to study the effect of low-temperature and low-airflow cooling on the quality of chilled chicken,carcasses from cage-reared broilers were cooled at different temperatures(−10,−15 and−20℃)at a controlled airflow rate of 0.1 m/s immediately after being slaughtered at the age of 90 d,and those cooled in iced water at 4℃were used as control.The cooling rate was determined and changes in carcass mass,color,water-holding capacity(WHC),soluble protein content,myofibril fragmentation index(MFI)and shear force were analyzed after cooling and storage at 4℃for 24 h.The results showed that low-temperature air cooling reduced the central temperature of broiler carcass to 4℃in 60 min.The cooking loss,centrifugal loss and MFI in the air-cooled group were significantly better than those in the iced water-cooled group(P<0.05).The carcass mass loss,cooking loss,centrifugal loss and shear force of the−15℃air-cooled group were significantly better than those of the−10℃air-cooled group(P<0.05),and the a*value,cooking loss and centrifugal loss were significantly better than those of the−20℃air-cooled group(P<0.05).In conclusion,cooling the carcass for 60 min at−15℃and an airflow rate of 0.1 m/s can meet the requirements of fast cooling of the carcass,and improve the quality deterioration of broiler meat during cooling and storage.

关 键 词：低温 低气流 冷却 冷鲜鸡 鸡肉品质 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]