冰鲜储存对固始鸡肉品质变化的影响

为研究固始鸡肌肉在冰鲜条件下营养成分的变化,将肌肉样品在0~4℃条件下储存不同时间(0、24、48、72、96、120和168 h)。分别测定并比较肌肉中的水分、粗蛋白质、粗脂肪和氨基酸等常规营养指标,以及肌苷酸、肌苷和次黄嘌呤等特质性指标。结果显示:随着保存时间的延长,固始鸡肌肉中的呈味核苷酸和鲜味氨基酸含量发生显著变化;肌苷酸含量与水分含量极显著负相关,与苏氨酸含量显著正相关,与天冬氨酸、谷氨酸、甘氨酸、丙氨酸等四种鲜味氨基酸含量显著正相关。冰鲜时间与固始鸡肌肉的特质性营养品质密切关联,冰鲜保存时间越短,肌肉特质性营养品质越高,建议冰鲜贮存时间在3 d以内,可将肌苷酸作为评价冰鲜固始鸡肌肉新鲜度的主要指标。

Effects of Ice Temperature Storage on Quality of Gushi Chicken

This experiment mainly studied the changes of nutrient content of Gushi chicken under refrigeration condition. According to the muscle samples of Gushi chicken stored at 0 to 4 ℃ for different time(0, 24, 48, 72, 96,120, 168 h), the nutritional indexes such as moisture, crude protein, crude fat and amino acid, as well as inosine,inosine and hypoxanthine were determined and compared.The results showed that the content of flavor nucleotides and UAA changed significantly. The content of IMP increased while HxR and Hx decreased. The IMP was negatively correlated with moisture, positively with EAA, Asp, Glu, Gly and Ala. It was suggested that IMP be used as the main index to evaluate the quality of chilled Gushi chicken. The store time was closely related to the quality of Gushi chicken. The shorter the time, the higher the quality, which was conducive to improving the flavor of chicken. It was suggested IMP could be used as the main index to evaluate the quality of chilled chicken.