腌制和储藏条件对僵直前鸡肉功能特性的影响

对僵直前、后鸡肉功能杼性进行研究。宰后将58只鸡分成僵直前和僵直后两组，僵直前组的鸡肉在宰后添加NaCl溶液，然后分成3组，分别在0℃的条件下冷冻3d（T1）、-20℃冷冻3d（T2）和-20℃冷冻10d（T3）。僵直后组的肌肉（C1）在0℃条件下放3d，然后添加同量的食盐。将所有组分分成含脂肪处理组（C1—2，T1—2，T2—2，T3—2）和无脂肪处理组（C1—1，T1—1，T2—1，T3—1）。结果表明，无论在哪种储存条件下，T1、T2和T3的最终pH值、保水性和蛋白溶解度显著高于C1组，但是C1组的蒸煮损失高于T1、T2和T3。加入脂肪致使蒸煮损失有所增加，同时蛋白溶解性有所降低。另外，T1—1的弹性、粘着性、粘性和咀嚼性显著高于C1—1、T2—1和T3—1；T2—2显著高于C1—2、T1—2和T3—2。

Effects of Salt Curing and Storage Condition on Functional Properties of Ground Pre-rigor Chicken Meat

The functional properties of pre-rigor and post-rigor chicken meat was studied.58 broiler chickens were divided into pre- rigor and post-rigor groups. NaC1 was immediately added to the pre-rigor group,which was then subdivided into three portions. The portions were subsequently vacuum-packaged and stored chilled at 0 ℃ for 3 days （T1）,frozen at -20 ℃ for 3 days （T2）,and frozen at -20 ℃ for 10 days （T3） respectively. The post-rigor portion （C1） was vacuum-packaged and stored chilled at 0 ℃ for 3 days,after which equal amounts of salt were added. All groups were divided into fatted （C1-2,T1-2,T2-2,T3-2） or non-fatted （C1-1 ,T1-1, T2-1, T3-1 ）respectively. The ultimate pH values, water-holding capacities and protein solubility of T1 ,T2,and T3 were significantly higher than those of C 1, regardless of storage condition,while the cooking loss of C 1 was higher than that of T1, T2,and T3. Adding fat resulted in increased cooking loss and decreased protein solubility. The springiness,cohesiveness, gumminess,and chewiness of TI-1 were significantly higher than those of CI-1 ,T2-1 ,and T3-1 ;those of T2-2,and significantly higher than C1-2,Tl-2,and T3-2.