CAJ | 학술논문

将风冷和水冷处理后的鸡胴体放入冷却间中,比较肉鸡宰后24 h胴体的理化指标.结果表明:水冷胴体的冷却速率高,而风冷的冷却速率较低;水冷过程胴体会吸收水分引起质量增加,风冷过程会造成胴体质量的减少;水冷生鲜鸡的胸肉、背部和胸部皮肤的L~*值,以及剪切力值和蒸煮损失都较风冷的高.水冷生鲜鸡的胸肉、背部和胸部皮肤的b~*值,以及胸肉的TBARS值较风冷的低.pH_(24h)、滴水损失以及a~*值在这两种冷却方式的生鲜鸡胴体之间没有显著差异.因此,水冷生鲜鸡肉的质构和外观优于风冷.
장풍랭화수랭처리후적계동체방입냉각간중,비교육계재후24 h동체적이화지표.결과표명:수랭동체적냉각속솔고,이풍랭적냉각속솔교저;수랭과정동체회흡수수분인기질량증가,풍랭과정회조성동체질량적감소;수랭생선계적흉육、배부화흉부피부적L~*치,이급전절력치화증자손실도교풍랭적고.수랭생선계적흉육、배부화흉부피부적b~*치,이급흉육적TBARS치교풍랭적저.pH_(24h)、적수손실이급a~*치재저량충냉각방식적생선계동체지간몰유현저차이.인차,수랭생선계육적질구화외관우우풍랭.
The chicken carcasses were transferred to a cooler after chilled by air or water. At 24 h post-mortem, physical and chemical characteristics of the chicken carcasses were compared between the two different chilling methods. The chilling rate was higher in the water chilling while lower in the air chilling. The carcasses absorbed moisture during water chilling but lost weight during air chilling. For the water chilling, the L~* value of breast meat, back skin, breast skin, shear force and cook loss of breast meat were higher; while the b~* value of breast meat, back skin, breast skin and the TBARS value of breast meat were higher for the air chilling. However, the pH_(24h), drip loss and a~* value had no significant differences between the two chilling methods. The results indicated that the qualities of fresh chicken chilled by water were better than that of chilled by air in terms of texture and appearance.