摘要
通过应用一段式冷却和二段式冷却方法,对乌鸡胴体进行理化指标的测定和比较。结果表明:二段冷却胴体的冷却速率快于一段冷却,损耗要低于一段冷却;二段冷却胴体pH值的下降程度要小于一段冷却,且鸡胸的pH值低于鸡腿pH值。二段冷却冷鲜乌鸡肉的持水性、滴水损失和蒸煮损失要低于一段冷却。因此,在冷鲜禽肉工业化生产中二段冷却的损失要少于一段冷却。
Through using one -stage and two -stage cooling methods, physicochemical index of black chicken carcasses were determined and compared between the two different chilling methods. The result showed that cooling rate of carcasses in two - stage chilling was higher than in one - stage, and the loss was lower. The decreasing degree of two - stage chilling carcasses pH value was less than one - stage, and the pH value of breast was lower than chicken leg. Water holding capacity, drip loss and cook loss of two - stage chilling carcasses were lower than one - stage. Therefore, the loss of two - stage chilling was less than one -stage in chilled poultry industrialization production.
出处
《肉类工业》
2014年第1期22-25,共4页
Meat Industry
关键词
一段冷却
二段冷却
乌鸡
品质
one - stage chilling
two - stage chilling
black chicken
quality
