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.%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。
展开▼
