冰温对鸡胸肉成熟过程中品质的影响
Effect of Controlled Freezing Point Storage on Chicken Breast Characteristic during Aging after Post-mortem
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摘要: 为研究冰温对宰后鸡胸肉成熟过程的影响,本研究以白羽鸡鸡胸肉为原料,对比冷藏(4℃)和冰温(-1.5℃)状态下鸡胸肉在成熟过程中pH、剪切力、乳酸以及糖酵解过程限速酶丙酮酸激酶和乳酸脱氢酶活力的变化。结果表明,冰温状态延缓了乳酸积累,剪切力和pH极限值的到达时间,并且延迟了糖酵解过程中关键酶丙酮酸激酶和乳酸脱氢酶的活力,与冷藏状态的鸡胸肉相比,冰温状态下鸡胸肉的最低pH被延缓了6 h,乳酸的积累延缓2 h,剪切力的最大值延迟了2 h,丙酮酸激酶和乳酸脱氢酶活力最大值被延迟了2 h,冰温可以延缓鸡胸肉成熟进程大约2~6 h,但在冰温和冷藏状态下各项指标的变化趋势相同,除乳酸脱氢酶外其余各项指标的极限值均无显著性差异(p>0.05)。Abstract: The study was conducted to investigate the effects of controlled freezing point storage on post-mortem aging. Breast of white-feather chickens were used to investigate the variety of pH,shear force,lactic acid,pyruvate kinase and lactate dehydrogenase enzyme activity under cold storage(4℃)and controlled freezing point storage(-1.5℃). The results showed that the extreme value of pH,shear force and lactic acid were delay under controlled freezing point storage. And controlled freezing point could impact the decrease of pyruvate kinase activity and lactic dehydrogenase activity. Compare with chicken breast under cold storage,the minimum value of pH was delayed for 6 h under controlled freezing point. The accumulation of lactic acid was delayed for 2 h. The maximum of shear force was delayed for 2 h. The activity of pyruvate kinase and lactate dehydrogenase was delayed for 2 h. Under controlled freezing point,the maturation of chicken breast was delayed about 2~6 h. There was no significant difference in the trend of each value under cold storage and controlled freezing point storage. And there was no significant difference in the extreme value of each index(p>0.05).
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