黑龙江八一农垦大学学报
黑龍江八一農墾大學學報
흑룡강팔일농은대학학보
JOURNAL OF HEILONGJIANG AUGUST FIRST LAND RECLAMATION UNIVERSITY
2013年
5期
48-53
,共6页
鸡肉%热剔骨%腌制%储藏条件%功能特性
鷄肉%熱剔骨%醃製%儲藏條件%功能特性
계육%열척골%업제%저장조건%공능특성
chicken meat%hot boning%salt curing%storage condition%functional properties
对僵直前、后鸡肉功能特性进行研究。宰后将58只鸡分成僵直前和僵直后两组，僵直前组的鸡肉在宰后添加NaCl溶液，然后分成3组，分别在0℃的条件下冷冻3 d（T1）、-20℃冷冻3 d（T2）和-20℃冷冻10 d（T3）。僵直后组的肌肉（C1）在0℃条件下放3 d，然后添加同量的食盐。将所有组分分成含脂肪处理组（C1-2，T1-2，T2-2，T3-2）和无脂肪处理组（C1-1， T1-1，T2-1，T3-1）。结果表明，无论在哪种储存条件下，T1、T2和T3的最终pH值、保水性和蛋白溶解度显著高于C1组，但是C1组的蒸煮损失高于T1、T2和T3。加入脂肪致使蒸煮损失有所增加，同时蛋白溶解性有所降低。另外，T1-1的弹性、粘着性、粘性和咀嚼性显著高于C1-1、T2-1和T3-1；T2-2显著高于C1-2、T1-2和T3-2。
對僵直前、後鷄肉功能特性進行研究。宰後將58隻鷄分成僵直前和僵直後兩組，僵直前組的鷄肉在宰後添加NaCl溶液，然後分成3組，分彆在0℃的條件下冷凍3 d（T1）、-20℃冷凍3 d（T2）和-20℃冷凍10 d（T3）。僵直後組的肌肉（C1）在0℃條件下放3 d，然後添加同量的食鹽。將所有組分分成含脂肪處理組（C1-2，T1-2，T2-2，T3-2）和無脂肪處理組（C1-1， T1-1，T2-1，T3-1）。結果錶明，無論在哪種儲存條件下，T1、T2和T3的最終pH值、保水性和蛋白溶解度顯著高于C1組，但是C1組的蒸煮損失高于T1、T2和T3。加入脂肪緻使蒸煮損失有所增加，同時蛋白溶解性有所降低。另外，T1-1的彈性、粘著性、粘性和咀嚼性顯著高于C1-1、T2-1和T3-1；T2-2顯著高于C1-2、T1-2和T3-2。
대강직전、후계육공능특성진행연구。재후장58지계분성강직전화강직후량조，강직전조적계육재재후첨가NaCl용액，연후분성3조，분별재0℃적조건하냉동3 d（T1）、-20℃냉동3 d（T2）화-20℃냉동10 d（T3）。강직후조적기육（C1）재0℃조건하방3 d，연후첨가동량적식염。장소유조분분성함지방처리조（C1-2，T1-2，T2-2，T3-2）화무지방처리조（C1-1， T1-1，T2-1，T3-1）。결과표명，무론재나충저존조건하，T1、T2화T3적최종pH치、보수성화단백용해도현저고우C1조，단시C1조적증자손실고우T1、T2화T3。가입지방치사증자손실유소증가，동시단백용해성유소강저。령외，T1-1적탄성、점착성、점성화저작성현저고우C1-1、T2-1화T3-1；T2-2현저고우C1-2、T1-2화T3-2。
The functional properties of pre-rigor and post-rigor chicken meat was studied.58 broiler chickens were divided into pre-rigor and post-rigor groups. NaCl was immediately added to the pre-rigor group,which was then subdivided into three portions. The portions were subsequently vacuum-packaged and stored chilled at 0 ℃ for 3 days (T1),frozen at -20 ℃ for 3 days(T2),and frozen at-20 ℃for 10 days (T3)respectively. The post-rigor portion (C1)was vacuum-packaged and stored chilled at 0 ℃ for 3 days,after which equal amounts of salt were added. All groups were divided into fatted (C1-2,T1-2,T2-2,T3-2)or non-fatted (C1-1,T1-1,T2-1,T3-1)respectively. The ultimate pH values,water-holding capacities and protein solubility of T1,T2,and T3 were significantly higher than those of C1,regardless of storage condition,while the cooking loss of C1 was higher than that of T1, T2,and T3. Adding fat resulted in increased cooking loss and decreased protein solubility. The springiness,cohesiveness, gumminess,and chewiness of T1-1 were significantly higher than those of C1-1,T2-1,and T3-1;those of T2-2,and significantly higher than C1-2,T1-2,and T3-2.
