禁食对僵直前后鸡肉加工特性的影响-经济学家.pdf

※基础研究 食品科学 2011, Vol. 32, No. 19 23 贾小翠，李春保，徐幸莲，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) 三黄鸡分别禁食 0 、8 、16h 和 24h ，采用三管齐断法宰杀，于宰后僵直前(0h) 、僵直阶段(3h)和僵直后 (24h)分别制成鸡肉糜，测定新鲜肌肉的 pH 值，鸡肉肠的蒸煮损失、加压损失、剪切力值、肉色和质构等指标， 观察不同禁食时间对僵直前后鸡肉糜制品品质的影响。结果表明：随着禁食时间延长，pH 值先升高后降低(P ＜ 0.05) ，蒸煮损失和加压损失都有增加的趋势，剪切力值有降低的趋势，未禁食组僵直前鸡肉肠的硬度、弹性、 黏聚性、胶黏性和咀嚼性最高，禁食 16h 组僵直和僵直前的质构特性优于禁食 8h 和 24h 组。随着宰后时间延长， pH 值显著降低，持水力显著下降，僵直后鸡肉肠的质构特性劣于僵直和僵直前鸡肉肠的质构特性。 禁食；僵直；肉糜；系水力；质构 Effect of Fasting on Technological Quality of Chicken during Postmortem Rigidity JIA Xiao-cui ，LI Chun-bao ，XU Xing-lian ，ZHOU Guang-hong* (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China) Abstract ：In order to explore the effect of fasting on the technological quality of chicken, three-yellow chicken with fasting 0, 8, 16 h and 24 h were killed, and the breast meat was harvested, minced after postmortem rigidity for 0, 3 h and 24 h and then processed into sausages. The pH, cooking loss, pressure loss, shear force, meat color and textural characteristics of the chicken sausages obtained were measured. The results showed that prolonged fasting time could result in a decrease in pH and shear force (P ＜0.05) and an increase in pressure loss and cooking loss. At pre-rigor state, the control group had better textural properties than fasting groups, which revealed the highest hardness, elasticity, cohesiveness, gumminess and chewiness. The group with fasting for 16 h had higher texture than other two fasting groups. As time went on, the pH, water-holding capacity and textural quality of chicken sausage became smaller during postmortem rigidity. Key