风冷和水冷生鲜鸡肉品质的比较.PDFVIP

南京农业大学学报摇 2009,32 (4): 172 175 摇 Journal of NanjingAgricultural University http:/ / nauxb郾njau郾edu郾cn 冯宪超, 陈琳, 徐幸莲, 等. 风冷和水冷生鲜鸡肉品质的比较 [J]. 南京农业大学学报,2009, 32(4): 172 175 风冷和水冷生鲜鸡肉品质的比较 * 冯宪超, 陈琳, 徐幸莲 , 戚军, 闫振国, 周光宏 (南京农业大学教育部肉品加工与质量控制重点实验室, 江苏 南京 210095) 摘要: 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 、 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。 24h 因此, 水冷生鲜鸡肉的质构和外观优于风冷。 关键词: 风冷; 水冷; 生鲜鸡肉; 品质 中图分类号: S831; TS205郾7摇 摇 摇 文献标志码: A摇 摇 摇 文章编号: 1000 2030 (2009) 04 0172 04 Comparison of air and water chilling on fresh chicken quality * FENG Xian鄄chao, CHEN Lin, XU Xing鄄lian , QI Jun, YAN Zhen鄄guo, ZHOU Guang鄄hong (Key Laboratory of Meat Products Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing210095, China) Abstract: The chicken carcasseswere transferred to a cooler after chilled by air or water. At 24 h post鄄mortem, physical and chemical characteristics of the chicken carcasses were compared between the two different chilling methods. The chilling rate was higher inthewaterchillingwhilelowerintheairchilling. Thecarcassesabsorbedmoistureduringwaterchillingbutlostweightdur鄄 * ing air chilling. For thewater chilling, the L value of breast meat, back skin, breast skin, shear force and cook loss of breast * meat were higher; whi