注水鸡肉品质变化研究

为了解注水鸡肉的品质变化情况,以市场购买的30只成年青脚麻鸡母鸡为素材,将其分为两组,一组为对照组,另一组对其两侧胸肌、腿肌和翅膀部位进行注水,设为试验组.对两组鸡肉品质相关指标检测研究结果显示:注水组鸡肉的重量显著增加(P＜0.05),外观品质更加饱满、鲜亮、诱人,肉色显著提亮(P＜0.05),剪切力、系水力、pH值...

Study on the Quality Change of Water-injected Chicken Meat

In order to understand the quality change of water-injected chicken meat,30 adult partridge shank hens purchased from market were to detect the meat quality.These hens were divided into control group and the experimental group.In the experimental group,water was injected into the breast muscles,leg muscles and wing muscles on both sides.The results showed that Compared to the control group,the meat weight of chicken in the expermental group increased significantly(P<0.05).The appearance quality was plumper,brighter and more attractive.The meat brightness was significantly brighter(P<0.05).The shear force,tethering force,pH value,protein content,intramuscular fat content,amino acid content and inosinic acid content decreased significantly(P<0.05).The cooking loss,TVB-N value,spermidine content,total bacterial count and coliform count were significantly higher(P<0.05).Furthermore,the S.aureus was not detected in the control group,while the S.aureus was detected in the experimental group.The change of multiple meat quality indicators indicated that the nutritional quality and flavor quality of water-injected chicken meat were significantly decreased,while the spoilage rate and safety risk were significantly increased.