不同冻藏时间对重庆'城口山地鸡'肉品质的影响

摘要

[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),sarcoplas-mic 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 stor-age.With the increasing of the frozen storage time,chicken lightness (L?)decreased,the correlation be-tween 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 ex-tension of frozen storage time (P<0.05).The contents of sarcoplasmic and total protein decreased during storage,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.%[目的]研究不同冻藏时间(0,3,7,15,30 d)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 1.47 kgf,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<0.0 1 ).[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.