肉类研究2024，Vol.38Issue(2)：50-55,6.DOI:10.7506/rlyj1001-8123-20240131-033
冷藏条件下宰后黄羽肉鸡新鲜度变化规律
Changes in Freshness of Yellow-Feathered Broiler Meat during Postmortem Refrigerated Storage
摘要
Abstract
The changes in the pH,color,total bacterial count(TBC),total volatile basic nitrogen(TVB-N)content,malondialdehyde(MDA)content,sensory evaluation,and freshness(K value)of the breast muscle of yellow feathered broilers were measured during postmortem storage at 4 ℃.The results showed that according to pH and TBC,chicken breast meat samples stored for 0-3 and more than 3 days were identified as being fresh(pH＜6.7 and TBC＜6(lg(CFU/g))and stale(pH＞6.7 and TBC＞6(lg(CFU/g)).According to sensory scores,the freshness of chicken breast meat stored for 0-4 and more than 4 days was acceptable(total sensory score＞60.00)and unacceptable(total sensory score＜60.00),respectively.According to K value,the corresponding time of the freshness of chicken breast meat was the day of slaughter(＜5％),as well as 1(5％-15％),2(15％-20％),3(20％-25％),4(25％-30％),and 5 d(＞30％)after slaughter,and was graded into first,second,third,fourth,fifth grades of fresh and spoilage,respectively.Therefore,pH,TBC,sensory score and K value can reflect the freshness of chicken breast meat under short-term storage(within 5 days).The findings of this study can help determine the post-slaughter storage time and predict the shelf life of chicken breast meat.关键词
黄羽肉鸡/新鲜度/货架期/K值/肉质Key words
yellow-feathered broilers/freshness/shelflife/K value/meat quality分类
轻工纺织引用本文复制引用
孔晓慧,王晓明,邓绍林,靳爽爽,王孝治,董华发,韩敏义..冷藏条件下宰后黄羽肉鸡新鲜度变化规律[J].肉类研究,2024,38(2):50-55,6.基金项目
温氏股份科技重大专项(WENS2020-1-ZDZX-007) （WENS2020-1-ZDZX-007）
