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。pH24h、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。因此,水冷生鲜鸡肉的质构和外观优于风冷。
The chicken carcasses were transferred to a cooler after chilled by air or water. At 24 h post-mortem, physical and chemical characteristics of the chicken carcasses were compared between the two different chilling methods. The chilling rate was higher in the water chilling while lower in the air chilling. The carcasses absorbed moisture during water chilling but lost weight dur- ing air chilling. For the water chilling, the L^＊ value of breast meat, back skin, breast skin, shear force and cook loss of breast meat were higher; while the b^＊ value of breast meat, back skin, breast skin and the TBARS value of breast meat were higher for the air chilling. However, the pH24h, drip loss and a^＊ value had no significant differences between the two chilling methods. The results indicated that the qualities of fresh chicken chilled by water were better than that of chilled by air in terms of texture and appearance.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
2009年第4期172-175,共4页
Journal of Nanjing Agricultural University
基金
现代农业产业技术体系建设专项资金支柱项目(nycytx-42-G5-01)
江苏省科技攻关项目(BE2006382)
关键词
风冷
水冷
生鲜鸡肉
品质
air chilling
water chilling
fresh chicken
quality
