鸡肉品质性状评价指标与方法研究进展
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摘要
鸡肉品质性状评定是家禽饲养者、加工者和消费者对家禽产品要求与认识的依据,更是对肉禽育种工作的进展有着重要的引导作用。文章主要从鸡肉品质的感官评价、物理学评价、组织学评价、化学评价、营养价值评价以及一些评价新技术等方面进行肉品质评定,以期为肉品质的评定和遗传改良提供参考。
The evaluation of chicken quality traits is the basis for poultry breeders,processors and consumers to understand poultry products,and it also plays an important guiding role in the progress of meat and poultry breeding.In this paper,the meat quality assessment was carried out mainly from the sensory evaluation of chicken quality,physics evaluation,histological evaluation,chemical evaluation,nutritional value evaluation and some evaluation of new technologies.In order to provide a reference for assessment and genetic.
The evaluation of chicken quality traits is the basis for poultry breeders,processors and consumers to understand poultry products,and it also plays an important guiding role in the progress of meat and poultry breeding.In this paper,the meat quality assessment was carried out mainly from the sensory evaluation of chicken quality,physics evaluation,histological evaluation,chemical evaluation,nutritional value evaluation and some evaluation of new technologies.In order to provide a reference for assessment and genetic.
引文
[1]黄涛,陈喜斌,刘华贵,等.鸡肉风味品质的评定指标(体系)研究[J].肉类工业,2004(4):32-36.
[2]陈同煜,杨燕,吕慎金.不同品种羊肉肉质分析[J].黑龙江畜牧兽医,2016(13):123-124.
[3]席鹏彬,蒋宗勇,林映才,等.鸡肉肉质评定方法研究进展[J].动物营养学报,2006(8):347-352.
[4]周光宏,李春保,徐幸莲.肉类食用品质评价方法研究进展[J].中国科技论文在线,2007,2(2):75-82.
[5]路文敏.影响冷鲜肉滴水损失关键因素研究[D].杨凌:西北农林科技大学,2010.
[6]陈代文,张克英,胡祖禹.猪肉品质特征的形成原理[J].四川农业大学学报,2002,20(1):60-66.
[7]林诗宇,杜夏夏,冉崇霖,等.舍饲与林地放养混合模式下寿光鸡、固始鸡和罗曼蛋鸡蛋品质及肉品质的比较[J].动物营养学报,2017,29(6):2116-2123.
[8]李培峰,魏清宇,叶红心,等.边鸡肌肉品质的研究[J].动物营养学报,2016,28(7):2221-2227.
[9]李同树,刘风民,尹逊河,等.鸡肉嫩度评定方法及其指标间的相关分析[J].畜牧兽医学报,2004,35(2):171-177.
[10]王春青,李侠,张春晖,等.肌原纤维特性与鸡肉原料肉品质的关系[J].中国农业科学,2014,47(10):2003-2012.
[11]卜柱,常玲玲,付胜勇,等.料形对不同日龄肉鸽生产性能及屠体品质的影响[J].中国畜牧杂志,2013,49(11):67-69.
[12]高儒松,张春霞,赵红艳.肌肉组织学特性与肉品质的关系[J].肉类研究,2009(5):11-15.
[13]CHIN K B,GO M Y,XIONG Y L.Konjac flour improved textural and water retention properties of transglutami-nase-mediated,heat-induced porcine myofibrillar protein gel:Effect of salt level and transglutaminase incubation[J].Meat Science,2009,81(3):565-572.
[14]OIKE H,WAKAMORI M,MORI Y,et al.Arachidonic acid can function as a signaling modulator by activating the TRPM5 cation channel in taste receptor cells[J].Biochimet Biophysica Acta,2006,1761(9):1078-1084.
[15]刘华贵.北京油鸡风味品质及部分重要经济性状候选基因研究[D].北京:中国农业大学,2008.
[16]李建军,文杰.肉滋味研究进展[J].食品科技,2002(5):27-28.
[17]李建军,文杰,陈继兰.肉品香味研究进展[J].食品科技,2002(6):23-26
[18]YAMAGUCHI S,NINOMIYA K.Umami and food palatability[J].The Journal of Nutrition,2000,130(S4):921-926.
[19]曲湘勇,何俊,贺长青,等.武冈铜鹅与其他3种鹅肉品质特性的比较[J].动物营养学报,2013,25(10):2277-2285.
[20]巨晓军,束婧婷,章明,等.不同品种、饲养周期肉鸡肉品质和风味的比较分析[J].动物营养学报,2018,30(6):2421-2430.
[21]MOTTRAM D S,EDWARDS R A,MACFIE H J H.Acomparison of the flavor volatiles from cooked beef and pork meat systems[J].Journal of the Science of Food and Agriculture,1982,33(9):934-944.
[22]CHEVANCE F F V,FARMER L J.Release of volatile odor compounds from full and low fat frankfurters[J].Journal of Agriculture and Food Science,1999,47(12):5161-5168.
[23]张兰威,牟光庆,许高升,等.蛋品工艺学[M].哈尔滨:黑龙江科学技术出版社,1996.
[24]安荣荣,冷丽,龚朋飞,等.高、低脂系肉鸡肌肉品质的比较[J].动物营养学报,2017,29(8):2977-2987.
[25]BONNY S P F,GARDNER G E,PETHICK D W,et al.Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscle[J].Animal,2015,9(1):179-190.
[26]陈宽维,李慧芳,张学余,等.优质肉鸡肌肉品质与育种方向的研究[J].山东家禽,2002(7):3-6.
[27]Mottram D S.Flavor formation in meat and meat products[J].Food Chem,1998,62(4):415-424.28~46
[2]陈同煜,杨燕,吕慎金.不同品种羊肉肉质分析[J].黑龙江畜牧兽医,2016(13):123-124.
[3]席鹏彬,蒋宗勇,林映才,等.鸡肉肉质评定方法研究进展[J].动物营养学报,2006(8):347-352.
[4]周光宏,李春保,徐幸莲.肉类食用品质评价方法研究进展[J].中国科技论文在线,2007,2(2):75-82.
[5]路文敏.影响冷鲜肉滴水损失关键因素研究[D].杨凌:西北农林科技大学,2010.
[6]陈代文,张克英,胡祖禹.猪肉品质特征的形成原理[J].四川农业大学学报,2002,20(1):60-66.
[7]林诗宇,杜夏夏,冉崇霖,等.舍饲与林地放养混合模式下寿光鸡、固始鸡和罗曼蛋鸡蛋品质及肉品质的比较[J].动物营养学报,2017,29(6):2116-2123.
[8]李培峰,魏清宇,叶红心,等.边鸡肌肉品质的研究[J].动物营养学报,2016,28(7):2221-2227.
[9]李同树,刘风民,尹逊河,等.鸡肉嫩度评定方法及其指标间的相关分析[J].畜牧兽医学报,2004,35(2):171-177.
[10]王春青,李侠,张春晖,等.肌原纤维特性与鸡肉原料肉品质的关系[J].中国农业科学,2014,47(10):2003-2012.
[11]卜柱,常玲玲,付胜勇,等.料形对不同日龄肉鸽生产性能及屠体品质的影响[J].中国畜牧杂志,2013,49(11):67-69.
[12]高儒松,张春霞,赵红艳.肌肉组织学特性与肉品质的关系[J].肉类研究,2009(5):11-15.
[13]CHIN K B,GO M Y,XIONG Y L.Konjac flour improved textural and water retention properties of transglutami-nase-mediated,heat-induced porcine myofibrillar protein gel:Effect of salt level and transglutaminase incubation[J].Meat Science,2009,81(3):565-572.
[14]OIKE H,WAKAMORI M,MORI Y,et al.Arachidonic acid can function as a signaling modulator by activating the TRPM5 cation channel in taste receptor cells[J].Biochimet Biophysica Acta,2006,1761(9):1078-1084.
[15]刘华贵.北京油鸡风味品质及部分重要经济性状候选基因研究[D].北京:中国农业大学,2008.
[16]李建军,文杰.肉滋味研究进展[J].食品科技,2002(5):27-28.
[17]李建军,文杰,陈继兰.肉品香味研究进展[J].食品科技,2002(6):23-26
[18]YAMAGUCHI S,NINOMIYA K.Umami and food palatability[J].The Journal of Nutrition,2000,130(S4):921-926.
[19]曲湘勇,何俊,贺长青,等.武冈铜鹅与其他3种鹅肉品质特性的比较[J].动物营养学报,2013,25(10):2277-2285.
[20]巨晓军,束婧婷,章明,等.不同品种、饲养周期肉鸡肉品质和风味的比较分析[J].动物营养学报,2018,30(6):2421-2430.
[21]MOTTRAM D S,EDWARDS R A,MACFIE H J H.Acomparison of the flavor volatiles from cooked beef and pork meat systems[J].Journal of the Science of Food and Agriculture,1982,33(9):934-944.
[22]CHEVANCE F F V,FARMER L J.Release of volatile odor compounds from full and low fat frankfurters[J].Journal of Agriculture and Food Science,1999,47(12):5161-5168.
[23]张兰威,牟光庆,许高升,等.蛋品工艺学[M].哈尔滨:黑龙江科学技术出版社,1996.
[24]安荣荣,冷丽,龚朋飞,等.高、低脂系肉鸡肌肉品质的比较[J].动物营养学报,2017,29(8):2977-2987.
[25]BONNY S P F,GARDNER G E,PETHICK D W,et al.Biochemical measurements of beef are a good predictor of untrained consumer sensory scores across muscle[J].Animal,2015,9(1):179-190.
[26]陈宽维,李慧芳,张学余,等.优质肉鸡肌肉品质与育种方向的研究[J].山东家禽,2002(7):3-6.
[27]Mottram D S.Flavor formation in meat and meat products[J].Food Chem,1998,62(4):415-424.28~46
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