食品工业科技2017，Vol.38Issue(20)：49-53,5.DOI:10.13386/j.issn1002-0306.2017.20.010
木质化鸡胸肉发生率统计及其肉糜功能特性研究
The incidence of wooden chicken breast and the functional properties in its meat batter
摘要
Abstract
In this study,the incidence of wooden chicken breast in the daily production process of broiler slaughtering enterprises was analyzed.The quality properties of raw wooden chicken breast and the water holding capacity,textural properties were measured,microstructure and content of protein secondary structure of meat gel were measured.The pH and L* value of chicken breast at 24 h postmortem were measured.Compared with normal chicken breast,the wooden chicken breast had higher pH value(p ＜ 0.05),but the L* value had no significant difference (p ＞ 0.05).The results showed that the incidence rate of wooden chicken breast was 18.33％.Compared with normal meat batter,wooden chicken breast batter hadlower cooking yield and higher centrifugal loss,lower textual indexes (p ＜ 0.05).Microstructure of meat gels showed that there were many large gel matrixes in the wooden chicken breast gel structure.Compared to normal meat gel,the α-helix content of wooden chicken breast gel significantly increased and theβ-sheet andβ-turn contents significantly decreased (p ＜ 0.05).The results showed that wooden chicken breast had a higher incidence in the daily production process of broiler slaughtering and processing enterprises,and impacted the functional properties of chicken meat.关键词
木质化/发生率/保水性/质构/微观结构/蛋白质二级结构Key words
wooden breast/incidence/water holding capacity/texture/microstructure/protein secondary structure分类
轻工纺织引用本文复制引用
陈宏强,王虎虎,赵雪,徐幸莲..木质化鸡胸肉发生率统计及其肉糜功能特性研究[J].食品工业科技,2017,38(20):49-53,5.基金项目
现代农业产业技术体系建设专项(CARS-41). （CARS-41）
