黄羽肉鸡胴体冷藏时间对蒙山炒鸡食用品质的影响
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摘要
研究黄羽肉鸡胴体冷藏时间(0～4℃,0、24、48 h)对蒙山炒鸡食用品质的影响。取蒙山炒鸡的鸡腿肉和鸡胸肉,测定其肉色、质地、pH值、系水率和挥发性物质含量等指标,并进行感官评定。结果表明:0 h组(对照组)和24 h组炒鸡鸡胸肉亮度值(L~*)均显著高于48 h组(P<0.05);24 h组炒鸡的鸡腿肉L~*显著高于0 h组和48 h组(P<0.05);0 h组和24 h组炒鸡的鸡腿肉和鸡胸肉硬度显著高于48 h组(P<0.05);感官评定结果表明,除48 h组香气评分显著降低(P<0.05)、24 h组色泽评分显著升高(P<0.05)外,各组滋味、组织形态评分及总分差异较小。因此,屠宰黄羽肉鸡后,宜冷藏24 h内炒制,以达到更好的食用品质。
In this study, the effects of yellow-feathered broiler carcasses stored at 0–4 ℃ for different durations(0, 24 and 48 h) on the eating quality of Mengshan stir-fried chicken were investigated. Stir-fried thigh and breast meat were sampled for the determination of color, texture, pH value, water-holding capacity, volatile contents and sensory evaluation. The results showed that the brightness value(L~*) of stir-fried breast meat in the 0 h(control) and 24 h groups were significantly higher than that in the 48 h group(P < 0.05), while the L~* of stir-fried thigh meat in the 24 h group was significantly higher than that in the other groups(P < 0.05). The hardness of stir-fried thigh and breast meat in both the 0 h and 24 h groups was significantly higher than that in the 48 h group(P < 0.05). Sensory evaluation showed that while aroma scores were significantly lower(P < 0.05) in the 48 h group and color scores in the 24 h group were significantly higher(P < 0.05), there were little differences in taste, appearance and overall sensory scores among all groups(P > 0.05). Therefore, yellow feather broiler carcasses should be stir-fried within 24 hours postmortem for better eating quality of Mengshan stir-fried chicken.
In this study, the effects of yellow-feathered broiler carcasses stored at 0–4 ℃ for different durations(0, 24 and 48 h) on the eating quality of Mengshan stir-fried chicken were investigated. Stir-fried thigh and breast meat were sampled for the determination of color, texture, pH value, water-holding capacity, volatile contents and sensory evaluation. The results showed that the brightness value(L~*) of stir-fried breast meat in the 0 h(control) and 24 h groups were significantly higher than that in the 48 h group(P < 0.05), while the L~* of stir-fried thigh meat in the 24 h group was significantly higher than that in the other groups(P < 0.05). The hardness of stir-fried thigh and breast meat in both the 0 h and 24 h groups was significantly higher than that in the 48 h group(P < 0.05). Sensory evaluation showed that while aroma scores were significantly lower(P < 0.05) in the 48 h group and color scores in the 24 h group were significantly higher(P < 0.05), there were little differences in taste, appearance and overall sensory scores among all groups(P > 0.05). Therefore, yellow feather broiler carcasses should be stir-fried within 24 hours postmortem for better eating quality of Mengshan stir-fried chicken.
引文
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[2]魏心如,赵颖,韩敏义,等.冷却鸡肉保水性评定指标标准化及其与肉色、嫩度和pH24 h相关性研究[J].食品科学,2014,35(21): 50-56.
[3]赵华,范梅华.活鸡向冰鲜鸡消费转型亟需解决的六大问题[J].中国畜牧杂志,2015,51(16): 8-10; 14.DOI:10.3969/j.issn.0258-7033.2015.16.002.
[4]王勋,解万翠,杨锡洪,等.3种生物保鲜剂对冰鲜鸡肉保鲜效果的研究[J].广东农业科学,2012,39(1): 87-89.DOI:10.3969/j.issn.1004-874X.2012.01.033.
[5]席斌,王莉蓉,陈效威,等.冰鲜时间对不同性别青爪乌鸡和黄麻鸡鸡肉中肌苷酸含量的影响[J].食品工业科技,2018,39(22): 21-24; 29.DOI:10.13386/j.issn1002-0306.2018.22.00.
[6]杜娟,刘利强,黄小龙,等.冰鲜鸡肉贮藏过程中品质变化研究[J].农产品加工(上半月),2018(1): 6-8; 17.DOI:10.16693/j.cnki.1671-9646(X).2018.01.002.
[7]尤梦晨,徐欣如,薛丹丹,等.10种食用菌对高汤风味品质的影响[J].食品科学,2018,39(14): 282-287.DOI:10.7506/sPkx1002-6630-201814042.
[8]段艳,郑福平,杨梦云,等.ASE-SAFE/GC-MS/GC-O法分析德州扒鸡风味化合物[J].中国食品学报,2014(4): 222-230.
[9]栗俊广,柳红莉,相启森,等.鸡肉炒炖加工过程中品质的变化[J].食品工业科技,2017,38(20): 6-10.DOI:10.13386/j.issn1002-0306.2017.20.002.
[10]余静,陈林,王卫,等.禽肉制品加工技术研究进展[J].成都大学学报(自然科学版),2018,37(3): 278-281.
[11]钟华珍,刘永峰,甘斐,等.高温加工方式对肉品质的影响[J].食品与机械,2017(11): 190-194.
[12] MAHBOOB S,AL-GHANIM K A,ALKAHEM AL-BALAWIA H F,et al.Study on assessment of proximate composition and meat quality of fresh and stored Clarias gariepinus and Cyprinus carpio[J].Brazilian Journal of Biology,2019,79(4): 651-658.DOI:10.1590/1519-6984.187647.
[13]李鹏,王红提,孙玉凤,等.高压静电场对不同包装冷鲜鸡肉贮藏过程中产品特性的影响[J].肉类研究,2018,32(11): 36-40.DOI:10.7506/rlyj1001-8123-201811006.
[14]李秋庭,吴建文.不同杀菌方式对盐焗鸡品质的影响[J].肉类工业,2014(11): 14-17; 22.DOI:10.3969/j.issn.1008-5467.2014.11.004.
[15] PRESTES R C,SILVA L B,TORRI A M P,et al.Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches[J].Journal of Food Science and Technology,2015,52(7): 4360-4368.DOI:10.1007/s13197-014-1496-2.
[16]王佳奕,王綪,丁武.山梨酸纳米微粒在冷却猪肉保鲜中的应用[J].食品科学,2018,39(9): 202-206.DOI:10.7506/sPkx1002-6630-201809031.
[17]孔宇,李娜,薛丽丽,等.HS-SMPE-GC-MS分析不同烧鸡中的挥发性风味物质[J].食品研究与开发,2017(12): 164-168.
[18] PéREZ-SANTAESCOLáSTICA C,CARBALLO J,FULLADOSA E,et al.Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham[J].Food Research International,2019,116: 49-56.DOI:10.1016/j.foodres.2018.12.039.
[19] ELHAM A,MAJID A,HASSAN HASSANZAD A,et al.Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties[J].Meat Science,2019,153: 66-74.DOI:10.1016/j.meatsci.2019.03.004.
[20]郑华,梁颖思,林捷,等.冷却方式对黄羽肉鸡胴体僵直进程与品质的影响[J].现代食品科技,2017,33(6): 228-233; 194.DOI:10.13982/j.mfst.1673-9078.2017.6.034.
[21]张壮彪,左浩,温凯欣,等.禽类肉品风味的研究进展[J].山东畜牧兽医,2016,37(6): 65-66.DOI:10.3969/j.issn.1007-1733.2016.06.046.
[22] DOMI?NGUEZ R,GóMEZ M,FONSECA S,et al.Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat[J].Meat Science,2014,97(2): 223-230.DOI:10.1016/j.meatsci.2014.01.023.
[23] ZHANG Wei,SONG Qianqian,WU Fen,et al.Evaluation of the four breeds in synthetic line of Jiaxing black pigs and Berkshire for meat quality traits,carcass characteristics,and flavor substances[J].Animal Science Journal,2019,90(4): 574-582.DOI:10.1111/asj.13169.
[24]梁慧.冷鲜三黄鸡胸肉冷藏过程中品质变化及调控研究[D].广州:仲恺农业工程学院,2016:23-29.
[25]李娜.烧鸡挥发性风味物质分析及货架期延长技术研究[D].天津:天津科技大学,2017:1-2.
[26] MUHAMMAD S A,MUHAMMAD S,RABIA S A,et al.Ruminant meat flavor influenced by different factors with special reference to fatty acids[J].Lipids in Health and Disease,2018,17(1): 1-13.DOI:10.1186/s12944-018-0860-z.
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