食品科学

• 基础研究 • 上一篇    下一篇

不同保水性鸡肉的品质比较和相关性研究

祝超智1,赵改名2,*,张万刚1,徐幸莲1,周光宏1   

  1. 1.南京农业大学 肉品加工与质量控制教育部重点实验室,江苏 南京 210095;
    2.河南农业大学食品科学技术学院,河南 郑州 450002
  • 出版日期:2013-07-15 发布日期:2013-06-28
  • 通讯作者: 赵改名
  • 基金资助:

    “十一五”国家科技支撑计划项目(2007BAD70B02);国家现代农业(肉鸡)产业技术体系建设专项(CARS-42)

Comparison of Chicken Meat Quality with Different Water-holding Capacity and Correlation Analysis

ZHU Chao-zhi1,ZHAO Gai-ming2,*,ZHANG Wan-gang1,XU Xing-lian1,ZHOU Guang-hong1   

  1. 1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China;
    2. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
  • Online:2013-07-15 Published:2013-06-28
  • Contact: ZHAO Gai-ming

摘要:

采用聚类分析方法将随机取样的18只白羽肉鸡的胸肉聚为低汁液损失率组(汁液损失率<2%)和高汁液损失 率组(汁液损失率≥2%),比较两组鸡肉的蛋白质、肌纤维结构等特点,研究其造成保水性差的原因。结果表明:与 低汁液损失率组相比,高汁液损失率组的样品宰后pH值较低,亮度值较高,肌节变短,肌纤维空隙面积变大,总 蛋白质溶解性较低。差示扫描量热法(DSC)测定结果显示高汁液损失率组肌球蛋白头部变性温度(T1)和肌球蛋白尾 部及肌浆蛋白变性温度(T2)显著低于低汁液损失率组,说明高汁液损失率组的肌球蛋白更易变性。通过相关性分析 将鸡肉保水性差的原因归结于低pH值、蛋白质变性和肌纤维结构的变化。

关键词: 保水性, 蛋白溶解性, 差示扫描量热法, 肌纤维结构

Abstract:

Chicken breasts from eighteen white broilers were divided into lower drip loss group (drip loss < 2%) and
higher drip loss group (drip loss ≥ 2%) through cluster analysis. The protein and structure of muscle fibers were compared,
and correlation analysis was conducted. The results showed that the higher drip loss group had lower pH, higher L* value,
shorter sarcomere and larger ratio of extra cellular space and poorer total protein solubility when compared with the lower
drip loss group. The denaturing temperature (T1) of the head of myosin protein and that (T2) of the tail of myosin protein and
sarcoplasmic protein in the lower drip loss group were lower that in the higher drip loss group as examined by differential
scanning calorimetry (DSC). These results indicated that more pronounced denaturation of myosin protein in meat from high
drip loss group happened than that from that low drip loss group. The reasons for unacceptable water-holding capacity were
attributed to the lower pH and the denaturation of protein as well as the change of muscle fibers.

Key words: water-holding capacity, protein solubility, DSC, muscle fiber structure

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