CAJ | 학술논문

为比较冰水冷却时间对东北白鹅宰后僵直过程中理化特性的影响，随机捕获同一批草原放牧饲养100日龄的东北白鹅80只，随机分为两组。宰后胴体，一组冰水中冷却0．5h后移入4。c冷库中继续冷却至宰后24h，另一组在冰水中冷却1．5h后移入4℃冷库中继续冷却至宰后24h。在宰后0、3、6．9、24h分别测定胸脯肌肉和腿肌肉的pH、僵直值、糖原含量、肌节长度和MFI结果显示，宰后6h，胸脯肌肉和腿肌肉0．5h处理组的糖原含量和pH降低速度比1．5h处理组快，0．5h处理组的胸脯肌肉僵直值升高速度比1．5h处理组快，胸脯肌肉和腿肌肉0．5h处理组的MFI值显著大于1．5h处理组。胸脯肌肉在僵直过程中0．5h处理组的肌节长度比1．5h处理组大；与此相反，腿肌肉在僵直过程中冰水冷却0．5h处理组的肌节长度比1．5h处理组小。这一结果提示，鹅宰后对胸脯肌肉和腿肌肉分别进行冰水冷却处理为宜。即胸脯肌肉冰水冷却0．5h，腿肌肉冰水冷却1．5h处理，对提高嫩度等肉品质更有利。
위비교빙수냉각시간대동북백아재후강직과정중이화특성적영향，수궤포획동일비초원방목사양100일령적동북백아80지，수궤분위량조。재후동체，일조빙수중냉각0．5h후이입4。c랭고중계속냉각지재후24h，령일조재빙수중냉각1．5h후이입4℃랭고중계속냉각지재후24h。재재후0、3、6．9、24h분별측정흉포기육화퇴기육적pH、강직치、당원함량、기절장도화MFI결과현시，재후6h，흉포기육화퇴기육0．5h처리조적당원함량화pH강저속도비1．5h처리조쾌，0．5h처리조적흉포기육강직치승고속도비1．5h처리조쾌，흉포기육화퇴기육0．5h처리조적MFI치현저대우1．5h처리조。흉포기육재강직과정중0．5h처리조적기절장도비1．5h처리조대；여차상반，퇴기육재강직과정중빙수냉각0．5h처리조적기절장도비1．5h처리조소。저일결과제시，아재후대흉포기육화퇴기육분별진행빙수냉각처리위의。즉흉포기육빙수냉각0．5h，퇴기육빙수냉각1．5h처리，대제고눈도등육품질경유리。
In order to compared with the effect of cooling time that psychrolusia on the muscular rigidity in Northeast white geese, Eighty 100 age in days china native geese captured from identical grassland were randomly divided into two groups. Two chilling time were applied to geese carcasses at 0.5 h postmortem or 1.5 h in ice water at 0℃ after chilled, the samples were transferred to a 4℃cooler until 24 h postmortem. During the storage,their physicochemical characteristics were tested at 0,3,6,9 and 24 h postmortem,which were included pH ,R-values ,sarcomere length ,MFI and glycogen content of the breast muscle or leg muscle. Results revealed that group of chilled 0.5 h of breast muscle and leg muscle that the reduced rate of glycogen content and pH were faster than group of chilled 1.5 h;group of chilled 1.5 h breast muscle that the rised rate of R-values content is smaller than group of chilling 0.5 h;MFI larger in group of chilled 0.5 h than the group of chilled 1.5 h of the breast meat and leg meat. Group of chilled 1.5 h on breast muscle that the sareomere length was smaller than group of chilled 0.5 h, and the leg muscle on the contrary. The result suggested that the breast muscle and leg muscles of geese with ice water chilled treatment respectively are advisable. The breast muscle with ice water chilled 0.5 h and the leg muscle with ice water chilled 1.5 h to improve the degree of tender meat quality more favorable.