两种加工工艺对鹌鹑肉食品嫩度影响的比较研究

食品科学 ›› 1993, Vol. 14 ›› Issue (4): 9-13.

两种加工工艺对鹌鹑肉食品嫩度影响的比较研究

刘熙

解放军农牧大学动医系

出版日期:1993-04-15 发布日期:2011-12-29

Comparative Study on the Two Kinds of Processing Procedures Effecting on the Tenderness of Quail Meat Food

Liu-Xi

Online:1993-04-15 Published:2011-12-29

摘要/Abstract

摘要： 本实验以40日龄至3月龄法国肉用鹤鹑为研究对象,比较新、传统两种加工工艺对肉食品嫩度的影响。结果表明,新工艺组保持了较高的水份含量和pH值,肌节长度增加,脯氨酸含量降低,肌纤维直径变化和组织破坏较少,WB值评分明显低于而嫩度口感评分明显高于传统工艺组(P＜O．01)。新工艺在提高鹤鹑肉食品嫩度方面明显优于传统工艺。

关键词: 鹌鹑, 嫩度, 加工工艺

Abstract: In this experiment , 40-day-old to 3-month-old French quail were randomly divided into 3 groups (equal numbers of males and females in each group). One group as control was not given any treatment. The two others were as new or old procedure group (NPG or OPG). Tenderness of NPG and OPG was detected. Water, pH, diameter of muscle fibre, sarcomere length and content of proline of each group were also determinded. At the same time, obsevation on histomorphology was made. The results showed that WB values, sensory panel scores of NPG were significantly lower and higher than those of OPG respectively. The higher water content was maintained, pH and sarcomere length were in-cresed, content of proline was decresed, diameter of muscle fibre and tissue had the some change in NPG. This study demonstrated that NPG was superior to OPG in improving the tenderness of quail meat.

Key words: Quail Tenderness Processing procedure

刘熙. 两种加工工艺对鹌鹑肉食品嫩度影响的比较研究[J]. 食品科学, 1993, 14(4): 9-13.

Liu-Xi. Comparative Study on the Two Kinds of Processing Procedures Effecting on the Tenderness of Quail Meat Food[J]. FOOD SCIENCE, 1993, 14(4): 9-13.

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