摘要
以与肉类品质密切相关的特性为指标,探讨了加热对三黄鸡胸肉中这些指标的影响,并对其变化趋势进行了讨论.结果表明:鸡胸肉蒸煮损失在65～85℃间及80℃加热5～10 min内显著增加;随温度升高,鸡胸肉剪切力值(SFV)呈4段式变化,80℃加热10 min后SFV开始增加,40 min后达到最大;肉的质构参数随温度和时间的变化趋势不同;随温度升高,肌纤维直径先减小,至65℃达到最小值后逐渐增大;在75℃及以上时,肌内膜和肌束膜逐渐崩溃,肌纤维间隙逐渐减小,95℃时肌纤维排列紧实;55～85℃之间上述特性变化显著,不同温度下肌纤维结构及结缔组织膜的综合变化对鸡肉蒸煮损失、SFV及质构参数有显著影响.
By using some properties relevant to the meat quality as indexes, the effects of heating on those indexes and the corresponding variation trends were discussed. The results show that （ 1 ） the cooking loss of chicken breast meat significantly increases in a temperature range from 65 ℃ to 85 ℃ as well as in the initial 5 -10min at 80 ℃ ; （2） a four-phase variation of the shear force value （SFV） occurs with the increase of the heating temperature ; （ 3 ） at 80℃, the SFV begins to increase after the chicken breast meat has been heated for 10min and is up to themaxi- mum after a heating for 40 min ; （4） the variation trends of the TPA parameters of the chicken breast meat with the temperature and the duration are different from each other; （5） with the increase of temperature, the diameter of muscle fibres first decreases and reaches the minimum at 65 ℃, and then increases gradually; （6） at 75 ℃ and above, the endomysium and perimysium rupture, and the gap between the muscle fibres gradually becomes narrow, and at 95 ℃, the muscle fibres become compact ; and （7） the variations of the above-mentioned properties become significant in a temperature range from 55 ℃ to 85 ℃, and the synthetic variations of the muscle fibres and connec- tive tissue at different temperatures greatly affect the cooking loss, the SFV and TPA parameters of the heated chicken breast meat.
出处
《华南理工大学学报（自然科学版）》
EI
CAS
CSCD
北大核心
2012年第8期116-121,共6页
Journal of South China University of Technology(Natural Science Edition)
基金
广东省教育部产学研结合项目(2010B090400475
2011A090200030)
关键词
加热
鸡胸肉
剪切力
质构
微观结构
heating
chicken breast meat
shear force value
texture
microstructure
