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微冻对鸡胸肉贮藏品质及肌原纤维蛋白特性的影响
付倩,孙颖,王新新,郭婷婷,季秋雅,梅林
0
(安徽农业大学茶与食品科技学院,合肥 230036; 安徽省农产品加工工程实验室,合肥 230036)
摘要:
为探讨鸡肉在两种贮藏方式下鸡肉品质的变化情况,为鸡肉的保鲜提供参考。将新鲜鸡胸肉分别贮藏于常规冷却(0 ~ 4 ℃)和微冻(-3 ~-5 ℃)条件下,对鸡胸肉的新鲜度、肌原纤维蛋白理化、乳化特性及水分状态和含量等指标进行测定。结果表明:相比0 ~ 4 ℃冷藏,微冻有效延缓了贮藏期鸡胸肉pH值、TAC和TVB-N值的上升过程(P < 0.05),感官评分在第15天仍在5分以上;针对肌原纤维蛋白特性,微冻贮藏条件下,肌原纤维蛋白的质量浓度、溶解度、总巯基和活性巯基含量、乳化能力指标均显著优于同期常规冷却保鲜(P < 0.05),且黏度上升缓慢;另外,冷藏鸡胸肉T23值和S23峰面积的变化显著(P < 0.05),而微冻贮藏鸡胸肉T23值和S23峰面积随贮藏时间变化减缓,能够有效保持肉品的保水性能。可见,微冻贮藏成本低,对设备要求低,且能够有效阻止微生物繁殖、减缓肉品腐败进程,抑制肌原纤维蛋白的分解和变性程度,保护肉品的保水能力,在肉品保鲜应用中具有良好的应用价值。
关键词:  鸡胸肉  冷藏  微冻保鲜  肌原纤维蛋白  品质指标
DOI:10.13610/j.cnki.1672-352x.20220106.001
基金项目:安徽省现代产业技术体系(生猪)建设项目(20801058)和安徽农业大学大学生创新基金(XJDC2018023)共同资助。
Effects of partial freezing on storage quality of chicken breast meat and characteristics of myofibrillar protein
FU Qian,SUN Ying,WANG Xinxin,GUO Tingting,JI Qiuya,MEI Lin
(School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036; Anhui Engineering Laboratory of Agro-products Processing, Hefei 230036)
Abstract:
In order to explore the changes of chicken quality and provide a reference for the preservation of chicken, the fresh chicken breasts were stored at 0 - 4 ℃ and-3 --5 ℃, respectively. The freshness, physicochemical and emulsifying properties of the protein, water state and content of chicken breast were determined during the storage. The results showed that compared with 0 - 4 ℃ chilled, partial freezing could effectively delay the rising process of pH, TAC and TVB-N values of chicken breast during storage (P < 0.05), and the sensory score was still above 5 on the 15th day. According to the characteristics of myofibrillar protein, the protein concentration, solubility, total sulfhydryl and active sulfhydryl content and emulsifying ability of myofibrillar protein were significantly better than those of conventional chilled preservation (P < 0.05), and the viscosity increased slowly. Additionally, the T23 value and S23 peak area of the chilled chicken breast meat changed significantly (P < 0.05), while the T23 value and S23 peak area of the chicken breast meat at partial freezing storage changed slowly, which could effectively maintain the water holding capacity of meat. It could be seen that the cost of partial freezing storage and its requirements for equipment are low, and it can effectively prevent microbial reproduction, slow down the process of meat corruption, inhibit the degree of myofibrillin decomposition and denaturation, protect the water retention capacity of meat, and have good application values in the application of meat preservation.
Key words:  chicken breast meat  chilled  partial freezing storage  myofibrillar protein  quality indicators

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