摘要
以黄羽肉鸡为研究对象,测定4℃冷藏环境下宰后鸡胸肉pH值、色泽、菌落总数、总挥发性盐基氮含量、丙二醛含量、感官评价及鲜度(K值)的变化。结果表明:pH值和菌落总数将鸡胸肉的新鲜度分为新鲜肉(pH<6.7、菌落总数<6(lg(CFU/g)))和不新鲜肉(pH>6.7、菌落总数>6(lg(CFU/g))),对应时间为宰后0~3d和>3d;感官评分将鸡胸肉的新鲜度分为可接受肉(总分>60.00)和不可接受肉(总分<60.00),对应时间为宰后0~4d和>4d;K值将鸡胸肉的新鲜度分为一级、二级、三级、四级、五级新鲜肉和腐败肉,对应时间分别为宰杀当天(<5%)及宰后1(5%~15%)、2(15%~20%)、3(20%~25%)、4(25%~30%)、5 d(>30%)。因此,pH值、菌落总数、感官总评分和K值均能够反映短期贮藏(5d内)鸡胸肉的新鲜度,研究结果可用于判定鸡胸肉宰后时间及预测鸡胸肉的货架期。
The changes in the pH,color,total bacterial count(TBC),total volatile basic nitrogen(TVB-N)content,malondialdehyde(MDA)content,sensory evaluation,and freshness(K value)of the breast muscle of yellow feathered broilers were measured during postmortem storage at 4℃.The results showed that according to pH and TBC,chicken breast meat samples stored for 0–3 and more than 3 days were identified as being fresh(pH<6.7) and TBC<6(lg(CFU/g))and stale(pH>6.7) and TBC>6(lg(CFU/g)).According to sensory scores,the freshness of chicken breast meat stored for 0–4 and more than 4 days was acceptable(total sensory score>60.00)and unacceptable(total sensory score<60.00),respectively.According to K value,the corresponding time of the freshness of chicken breast meat was the day of slaughter(<5%),as well as 1(5%-15%),2(15%-20%),3(20%-25%),4(25%-30%),and 5 d(>30%)after slaughter,and was graded intofirst,second,third,fourth,fifth grades of fresh and spoilage,respectively.Therefore,pH,TBC,sensory score and K value can reflect the freshness of chicken breast meat under short-term storage(within 5 days).Thefindings of this study can help determine the post-slaughter storage time and predict the shelf life of chicken breast meat.
作者
孔晓慧
王晓明
邓绍林
靳爽爽
王孝治
董华发
韩敏义
KONG Xiaohui;WANG Xiaoming;DENG Shaoin;JIN Shuangshuang;WANG Xiaozhi;DONG Huafa;HAN Minyi(Wens Food Group Co.Ltd.,Yunfu 527300,China)
出处
《肉类研究》
北大核心
2024年第2期50-55,共6页
Meat Research
基金
温氏股份科技重大专项(WENS2020-1-ZDZX-007)。
关键词
黄羽肉鸡
新鲜度
货架期
K值
肉质
yellow-feathered broilers
freshness
shelf life
K value
meat quality
