摘要
以亮度值(L*)与屠宰24h后的pH值(pH24h)作为区分类PSE肉与正常鸡肉的指标,对两者肉糜的流变特性、质构特性和蒸煮损失进行研究。结果表明:具有低pH24h、高L*值的类PSE肉,在流变性、蒸煮损失和质构上存在显著差异。类PSE肉的流变曲线趋势异于正常肉,表现出低的贮能模量和大相位角正切值(P<0.05),极值所对应的温度低于正常肉(P<0.05);类PSE的蒸煮损失高于正常肉(P<0.05),硬度、弹性、黏聚性、咀嚼性和回弹力显著低于正常肉。鸡胸肉的pH值和L*值与其肉糜的质构与流变特性密切相关,是分析和控制类PSE对深加工产品影响的重要参考因素。
PSE-like and normal chicken breast meat were selected by color and pH measurement based on lightness（L＊） and pH24h.Ground meat was tested of rheological properties,cook loss and textural characteristics.PSE-like meat with higher L＊ and lower pH24h showed a different gelation curve from normal meat,which was characterized by lower G＇ value and bigger tanδ value.And also it was at lower temperature that PSE-like meat obtained extremums.PSE-like meat was also found that cooking loss was higher,the hardness,springiness,cohesiveness,chewiness and resilience were all lower.There was a significant correlation between pH and L＊ of raw meat and rheological properties and textural characteristics.Therefore,pH and L＊ are the important factors in analyzing and controlling the quality of PSE-like meat.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第5期194-199,共6页
Food and Fermentation Industries
基金
国家现代农业产业技术体系CARS-42
关键词
类PSE肉
流变学特性
质构
TPA
PSE-like meat rheological property textural characteristics TPA
