摘要
为了对市场上出售的冰鲜鸡进行新鲜度等级划分,研究利用生物发光法,快速检测屠宰后4、8、12、24、48、72 h的鸡胸、腿肉中ATP含量,并以此为标准将肉品新鲜度划分成不同等级。结果表明,鸡肉中ATP含量随屠宰后时间延长而不断下降,直至为零。其中,屠宰后12和24 h有小幅波动,基本符合生物体ATP降解规律。根据屠宰后不同时间鸡肉中ATP含量,将1~4 h(ATP含量大于1.00×10^(-8)mol/g)上市的鸡肉定为一级鲜品,4~24 h(ATP含量为1.00×10^(-11)~9.99×10^(-8)mol/g)内的鸡肉定义为二级鲜品,24~72 h(ATP含量为1.00×10^(-12)~9.99×10^(-11)mol/g)内的鸡肉定为三级鲜品,72 h以后(ATP含量小于1.00×10^(-12)mol/g)的鸡肉定为冻品。
To explore the freshness of chilled chicken meat and qualify the grade of meat products,a rapid method for evaluating the freshness of chicken meat was established using the ATP bioluminescence. Firstly,the contents of breast meat and ley meat were tested at 4,8,12,24,48 and 72 h after slaughter,respectively,and the freshness of chicken meat was graded based on the content. As a result,the content of ATP in both breast and ley meat were decreased continuously to zero,but increased a little bit at 12 and 48 h,which corresponded to the ATP degradation rule basically. In conclusion,we conferred the meat of initial 4 h as the first freshness grade（the content of ATP was more than 1.00×10^-8mol/g）,the meat during 4 to 24 h as the second freshness grade（the content of ATP was 1.00×10^-11 to 9.99×10^-8mol/g）,and the meat during 24 to 72 h as the third freshness grade（the content of ATP was 1.00×10^12 to 9.99×10^-11mol/g）. At last the meat above 72 h after slaughter belonged to non-freshness or frozen product（the content of ATP was less than 1.00×10^-12mol/g）.
出处
《中国家禽》
北大核心
2016年第11期45-48,共4页
China Poultry
基金
国家科技支撑计划(2015BAD03B03)
江苏省农业科技支撑(BE2013392)
