摘要
通过测定解冻汁液流失率、肉色、蛋白质溶解度、肌球蛋白Ca2+-ATPase活力、TBARS值的变化规律,研究冻藏温度(-35、-25和-15℃)和冻藏时间(0、30、60、90、120、150和180 d)对鸡胸肉食用品质的影响。结果表明:随着冻藏温度升高、冻藏时间延长,鸡胸肉解冻汁液流失率、b*值(黄度值)、TBARS值逐渐升高,L*值(亮度值)、肌原纤维蛋白溶解度、总蛋白溶解度、肌球蛋白Ca2+-ATPase活力逐渐降低(P<0.05);a*值(红度值)在冻藏前30 d显著升高,之后逐渐降低,且冻藏温度越高,a*值越低(P<0.05);冻藏温度对肌浆蛋白溶解度无显著影响,但随着冻藏时间的延长,肌浆蛋白溶解度逐渐降低(P<0.05)。结论:鸡胸肉食用品质在冻藏过程中逐渐降低,且冻藏温度越高,品质下降越快。
The effects of frozen storage temperature（-35,-25 and-15 ℃）and time（0,30,60,90,120,150 and 180 d）on the eating quality of chicken breast meat were investigated by measuring the changes of thawing loss rate,color,protein solubility,myosin Ca2＋-ATPase activity and TBARS value.As frozen storage temperature and time increased,thawing loss rate,b＊ value（yellowness value）,and TBARS value of chicken breast meat increased,but L＊ value（lightness value）,total and myofibrillar protein solubilities,and Ca2＋-ATPase activity decreased（P0.05）.A marked increase in a＊ value（redness value）was observed up to 30 days,followed by continuous decrease up to 180 days of storage（P0.05）.The a＊ value decreased with increasing frozen storage temperature as well（P0.05）.Frozen storage temperature had no significant effect on the solubility of sarcoplasmic proteins,but the sarcoplasmic protein solubility decreased as frozen storage time increased（P0.05）.This confirmed that the eating quality of chicken breast meat deteriorated gradually during frozen storage and that higher temperature resulted in lower eating quality.
出处
《南京农业大学学报》
CAS
CSCD
北大核心
2012年第4期115-120,共6页
Journal of Nanjing Agricultural University
基金
国家肉鸡产业技术体系(nycylx-42-G5-01)
国家自然科学基金项目(30972133
31171706)
关键词
冻藏温度
冻藏时间
鸡胸肉
食用品质
frozen storage temperature
frozen storage time
chicken breast meat
eating quality
