摘要
采用剪切值、胶原蛋白(总胶原蛋白、热溶性胶原蛋白、热残留胶原蛋白)和肌纤维结构(肌纤维密度、肌纤维直径)3种方法,分别评定了7个不同鸡种的嫩度。结果表明,应用3种评定方法可以划分出鸡种间的嫩度等级,但各指标间的嫩度排序有差异。相关分析表明,剪切值、总胶原蛋白、热残留胶原蛋白和肌纤维直径是嫩度评定的主要指标。其中剪切值与热残留胶原蛋白、热残留胶原蛋白与肌纤维直径和总胶原蛋白与热残留胶原蛋白为极显著正相关(P<0 01),剪切值与肌纤维直径为显著正相关(P<0 05)。经综合分析,剪切值的分辨率最高,热残留胶原蛋白、肌纤维直径综合代表性较强。以上评定结果与感官评定的嫩度对比有一定差异,感官评定与组织结构评定的结果相近,与剪切值、胶原蛋白两种方法差异较大。胸腿肌的嫩度不同方法存在差异,鸡种间比较建议采用胸肌为代表进行嫩度比较。
These methods,which are shear force,contents of collagen and muscle fiber structure,were used to evaluate meat tenderness of 7 different chicken breeds.The results were as following:the three methods can be used to classify the chicken meat tenderness,but there was disagreement in the orders of different chicken breeds.Shear force,total collagen,heat insoluble collagen,and muscle fiber diameter are the main index of muscle tenderness evaluation.There is highly significant correlation between shear force with heat insoluble collagen,heat insoluble collagen with muscle fiber diameter,and total collagen with heat insoluble collagen (P<0.01),there is significant correlation between shear force and muscle fiber diameter (P<0.05).Shear force is the most effective tenderness evaluation method,heat insoluble collagen and muscle fiber diameter have more comprehensively representative.There is some difference between the result and taste- test result,the taste- test tenderness is consistent in the result of muscle fiber structure,but there is obviously difference with the result of shear fore and collagen methods.Because of the difference in breast meat and leg meat,the method of tenderness evaluation is different.It is recommended that only breast meat be used to evaluate meat tenderness when different chicken breeds were compared.
出处
《畜牧兽医学报》
CAS
CSCD
北大核心
2004年第2期171-177,共7页
ACTA VETERINARIA ET ZOOTECHNICA SINICA
基金
山东省"三O"工程"优质良种肉鸡选育与产业化开发"项目重点资助。
关键词
鸡肉
嫩度
剪切值
胶原蛋白
肌纤维结构
相关分析
Chicken meat
Tenderness evaluation
Shear force
Collagen
Fiber structure
Correlative analysis
