肉类研究Issue(8)：1-6,6.DOI:10.7506/rlyj1001-8123-201808001
北京油鸡肉4℃贮藏过程中的品质及风味变化
Changes in Quality and Flavor of Beijing-You Chicken Meat during Storage at 4℃
摘要
Abstract
Beijing-You chicken is a rare indigenous breed in China. In order to analyze the variations in the quality and flavor of vacuum packaged breast meat from Beijing-You chicken during storage at 4 ℃, total volatile basic nitrogen content, total viable count, sensory evaluation, thiobarbituric acid reactive substances value, total fatty acid content and the contents of inosine monophosphate (IMP) and other adenosine triphosphate metabolites were measured. An electronic nose was used to determine the overall changes in volatile flavors during storage, and a regression equation between the obtained data and sensory scores was established. Taking into account all the physicochemical, microbial and sensory indicators, the shelf life of Beijing-You chicken meat was 6 days. Meanwhile, lipid oxidation and the contents of unsaturated fatty acids, IMP and guanosine monophosphate affected flavor deterioration in Beijing-You chicken meat during storage. Variations in its quality and flavor could be effectively predicted by using electronic nose.关键词
北京油鸡/贮藏品质/风味/电子鼻Key words
Beijing-You chicken/storage quality/flavor/electronic nose分类
轻工纺织引用本文复制引用
陈静茹,王梁,吕学泽,刘雪,李兴民..北京油鸡肉4℃贮藏过程中的品质及风味变化[J].肉类研究,2018,(8):1-6,6.基金项目
北京市家禽产业创新团队项目(BAIC04-2018) （BAIC04-2018）
