不同冻藏时间对重庆‘城口山地鸡’肉品质的影响
|
摘要
【目的】研究不同冻藏时间(0,3,7,15,30d)对重庆‘城口山地鸡’肉品质的影响.【方法】测试鸡肉在冷冻贮藏过程中肉的食用性品质(解冻汁液流失率、pH值、加压失水率、蒸煮损失率、剪切力值、色差)、肉的质构(TPA)、脂肪的氧化程度(TBARS值)、肌浆蛋白以及全蛋白含量及其变化.【结果】肉的解冻汁液损失率、加压失水率和蒸煮损失率随鸡肉冻藏时间的延长显著增加(P<0.05),至冻藏30天时,解冻汁液流失率达到4.76%,加压失水率达到51.10%,蒸煮损失率达到18.00%.随着冻藏时间的增加,鸡肉亮度(L*)有所降低,L*与a*之间相关性显著(P<0.05).鸡肉剪切力随着冻藏时间的增加降低,冻藏到第30天时,剪切力值达到1.47kgf,TBARS值随冻藏时间的增加显著升高(P<0.05).随着冻藏时间的增加,肌浆蛋白和肌肉全蛋白浓度出现下降的趋势,两者之间有极显著的相关性(P<0.01).【结论】冻藏过程中鸡肉食用品质随冻藏时间的延长逐渐降低.
【Objective】This study was designed to explore the effects of different frozen storage time(0,3,7,15 and 30 days)on quality characteristics of‘Chongqing Chengkou mountain chicken'.【Method】The change of meat eating quality(thaw loss,pH value,water loss rate,cook loss,shear force,color),the full textural properties,degree of fat oxidation(thiobarbituric acid-reactive substances,TBARS),sarcoplasmic proteins and total protein content of frozen stored chicken were analyzed.【Result】With the extension of frozen storage time,thaw loss(TL),water loss rate(WL)and cook loss(CL)increased significantly(P<0.05),and TL,WL and CL increased to 4.76%,51.10%and 18.00%respectively,after 30 days of storage.With the increasing of the frozen storage time,chicken lightness(L*)decreased,the correlation between L*and a*was significant(P<0.05).Shear force of chicken reduced with increasing frozen storage time,and the value reached 1.47 kgf after 30 days of storage.TBARS increased significantly with the extension of frozen storage time(P<0.05).The contents of sarcoplasmic and total protein decreased duringstorage,the correlation between sarcoplasmic and total protein contents was very significant(P<0.01).【Conclusion】Frozen storage decreases the meat quality of chicken,and there are more serious effects on meat quality with the increased frozen storage time.
【Objective】This study was designed to explore the effects of different frozen storage time(0,3,7,15 and 30 days)on quality characteristics of‘Chongqing Chengkou mountain chicken'.【Method】The change of meat eating quality(thaw loss,pH value,water loss rate,cook loss,shear force,color),the full textural properties,degree of fat oxidation(thiobarbituric acid-reactive substances,TBARS),sarcoplasmic proteins and total protein content of frozen stored chicken were analyzed.【Result】With the extension of frozen storage time,thaw loss(TL),water loss rate(WL)and cook loss(CL)increased significantly(P<0.05),and TL,WL and CL increased to 4.76%,51.10%and 18.00%respectively,after 30 days of storage.With the increasing of the frozen storage time,chicken lightness(L*)decreased,the correlation between L*and a*was significant(P<0.05).Shear force of chicken reduced with increasing frozen storage time,and the value reached 1.47 kgf after 30 days of storage.TBARS increased significantly with the extension of frozen storage time(P<0.05).The contents of sarcoplasmic and total protein decreased duringstorage,the correlation between sarcoplasmic and total protein contents was very significant(P<0.01).【Conclusion】Frozen storage decreases the meat quality of chicken,and there are more serious effects on meat quality with the increased frozen storage time.
引文
[1]张春晖,李侠,李银,等.低温高湿变温解冻提高羊肉的品质[J].农业工程学报,2013,29(6):267-273.
[2]PIETRASIK Z,JAZJA M.Influence of freezing and thawing on the hydration characteristics,quality and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate[J].Meat Science,2009,81(3):523-532.
[3]常海军,唐翠,唐春红.不同解冻方式对猪肉品质特性的影响[J].食品科学,2014,35(10):1-5.
[4]BENJAKUL S,VISASSANGUAN W,THOGKAEW M.Comparative study on physicochemical changes of muscle proteins from tropical fish during frozen storage[J].Food Research International,2003,36(8):787-795.
[5]常海军,牛晓影,周文斌.不同冻融次数对猪肉品质的影响[J].食品科学,2014,35(15):43-48.
[6]王晓.林下养殖城口山地鸡关键技术[J].中国畜牧兽医文摘,2011,27(1):59-60.
[7]余小领,李学斌,闫利萍,等.不同冻结和解冻速率对猪肉保水性和超微结构的影响[J].农业工程学报,2007,23(8):261-265.
[8]国家质量监督检验检疫总局.GB/T 9695.5-2008肉与肉制品pH测定[S].北京:中国标准出版社,2008.
[9]FAROUK M M,WIELICZKO K J,MERTSL.Ultrafast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef[J].Meat Science,2003,66(1):171-179.
[10]LI C B,CHEN YJ,XU X L,et al.Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese crossbred bulls[J].Meat Science,2006,72(1):9-17.
[11]常海军,周文斌,余小领,等.超高压处理对牛肉主要理化品质的影响[J].食品科学,2013,34(7):16-19.
[12]CHANG H J,XU X L,ZHOU G H,et al.Effects of characteristics changes of collagen on meat physicochemical properties of beef Semitendinosusmuscle during ultrasonic processing[J].Food and Bioprocess Technology,2012,5(1):285-297.
[13]夏秀芳,孔保华,郭园园,等.反复冷冻-解冻对猪肉品质特性和微观结构的影响[J].中国农业科学,2009,42(3):982-988.
[14]JOO S T,KAUFFMAN R G,KIM B C,et al.The relationship of sarcoplasmic and myofibrillar protein solubility to color and water-holding capacity in porcine longissimusmuscle[J].Meat Science,1999,52(3):291-297.
[15]谢笔钧,何慧.食品分析[M].北京:科学出版社,2009:183.
[16]李贞子,阿依木古丽,蔡勇,等.反复冻融对早胜牛肉理化品质和营养成分的影响[J].西北民族大学学报,2010,31(3):71-75.
[17]郭园园,孔保华,夏秀芳,等.冷冻-解冻循环对鲤鱼肉物理化学特性的影响[J].食品科学,2011,32(13):125-130.
[18]阿依木古丽,蔡勇,陈士恩,等.冻融对早胜牛肉品质及微细结构的影响[J].畜牧兽医学报,2011,42(3):375-380.
[19]郭建凤,武英,呼红梅,等.不同储存温度、时间对长白猪肌肉pH及失水率的影响[J].西北农业学报,2009,18(1):33-36.
[20]夏杏洲,洪鹏志,钟灿桦,等.不同温度冻藏对军曹鱼片品质的影响[J].食品科学,2010,31(12):239-243.
[21]SOMWANG S,SOPHANODORA P,KAEWSRITHONG J,et al.Quality changes in oyster(Crassostrea belcheri)during frozen storage as affected by freezing and antioxidant[J].Food Chemistry,2010,123(2):286-290.
[22]牛力,陈景宜,黄明,等.不同冻藏温度和时间对鸡胸肉食用品质的影响[J].南京农业大学学报,2012,35(4):115-120.
[23]钟赛意,姜梅,王善荣,等.超声波与氯化钙结合处理对牛肉品质的影响[J].食品科学,2007,28(11):142-146.
[24]包海蓉,奚春蕊,刘琴,等.两种解冻方法对金枪鱼品质影响的比较研究[J].食品工业科技,2012,33(17):338-341.
[25]刘佳东,余群力,李永鹏.宰后冷却牦牛肉排酸过程中肉食用品质的变化[J].甘肃农业大学学报,2011,46(2):111-114.
[26]常海军.不同加工条件下牛肉肌内胶原蛋白特性变化及其对品质影响研究[D].南京:南京农业大学,2010.
[2]PIETRASIK Z,JAZJA M.Influence of freezing and thawing on the hydration characteristics,quality and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate[J].Meat Science,2009,81(3):523-532.
[3]常海军,唐翠,唐春红.不同解冻方式对猪肉品质特性的影响[J].食品科学,2014,35(10):1-5.
[4]BENJAKUL S,VISASSANGUAN W,THOGKAEW M.Comparative study on physicochemical changes of muscle proteins from tropical fish during frozen storage[J].Food Research International,2003,36(8):787-795.
[5]常海军,牛晓影,周文斌.不同冻融次数对猪肉品质的影响[J].食品科学,2014,35(15):43-48.
[6]王晓.林下养殖城口山地鸡关键技术[J].中国畜牧兽医文摘,2011,27(1):59-60.
[7]余小领,李学斌,闫利萍,等.不同冻结和解冻速率对猪肉保水性和超微结构的影响[J].农业工程学报,2007,23(8):261-265.
[8]国家质量监督检验检疫总局.GB/T 9695.5-2008肉与肉制品pH测定[S].北京:中国标准出版社,2008.
[9]FAROUK M M,WIELICZKO K J,MERTSL.Ultrafast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef[J].Meat Science,2003,66(1):171-179.
[10]LI C B,CHEN YJ,XU X L,et al.Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese crossbred bulls[J].Meat Science,2006,72(1):9-17.
[11]常海军,周文斌,余小领,等.超高压处理对牛肉主要理化品质的影响[J].食品科学,2013,34(7):16-19.
[12]CHANG H J,XU X L,ZHOU G H,et al.Effects of characteristics changes of collagen on meat physicochemical properties of beef Semitendinosusmuscle during ultrasonic processing[J].Food and Bioprocess Technology,2012,5(1):285-297.
[13]夏秀芳,孔保华,郭园园,等.反复冷冻-解冻对猪肉品质特性和微观结构的影响[J].中国农业科学,2009,42(3):982-988.
[14]JOO S T,KAUFFMAN R G,KIM B C,et al.The relationship of sarcoplasmic and myofibrillar protein solubility to color and water-holding capacity in porcine longissimusmuscle[J].Meat Science,1999,52(3):291-297.
[15]谢笔钧,何慧.食品分析[M].北京:科学出版社,2009:183.
[16]李贞子,阿依木古丽,蔡勇,等.反复冻融对早胜牛肉理化品质和营养成分的影响[J].西北民族大学学报,2010,31(3):71-75.
[17]郭园园,孔保华,夏秀芳,等.冷冻-解冻循环对鲤鱼肉物理化学特性的影响[J].食品科学,2011,32(13):125-130.
[18]阿依木古丽,蔡勇,陈士恩,等.冻融对早胜牛肉品质及微细结构的影响[J].畜牧兽医学报,2011,42(3):375-380.
[19]郭建凤,武英,呼红梅,等.不同储存温度、时间对长白猪肌肉pH及失水率的影响[J].西北农业学报,2009,18(1):33-36.
[20]夏杏洲,洪鹏志,钟灿桦,等.不同温度冻藏对军曹鱼片品质的影响[J].食品科学,2010,31(12):239-243.
[21]SOMWANG S,SOPHANODORA P,KAEWSRITHONG J,et al.Quality changes in oyster(Crassostrea belcheri)during frozen storage as affected by freezing and antioxidant[J].Food Chemistry,2010,123(2):286-290.
[22]牛力,陈景宜,黄明,等.不同冻藏温度和时间对鸡胸肉食用品质的影响[J].南京农业大学学报,2012,35(4):115-120.
[23]钟赛意,姜梅,王善荣,等.超声波与氯化钙结合处理对牛肉品质的影响[J].食品科学,2007,28(11):142-146.
[24]包海蓉,奚春蕊,刘琴,等.两种解冻方法对金枪鱼品质影响的比较研究[J].食品工业科技,2012,33(17):338-341.
[25]刘佳东,余群力,李永鹏.宰后冷却牦牛肉排酸过程中肉食用品质的变化[J].甘肃农业大学学报,2011,46(2):111-114.
[26]常海军.不同加工条件下牛肉肌内胶原蛋白特性变化及其对品质影响研究[D].南京:南京农业大学,2010.