超声联合滚揉腌制对鸡胸肉品质的影响研究

为了改善淘汰蛋鸡鸡胸肉的品质,探明超声联合滚揉腌制对鸡胸肉保水性、嫩度和挥发性风味成分的影响。本研究基于不同腌制工艺下鸡胸肉腌制液的吸收率和肉品质(蒸煮损失、离心损失、剪切力)的差异,通过低场核磁共振、组织切片和顶空固相微萃取气相质谱联用(HS-SPME-GC-MS)技术分析了鸡胸肉品质发生变化的原因。结果表明,滚揉腌制和超声联合滚揉腌制均加快了腌制速率,提高了鸡胸肉的保水性和嫩度,原因可能是滚揉和超声波的机械作用促进了水分的迁移和均匀分布,破坏了肌纤维结构,并且超声和滚揉具有协同效果。此外,采用滚揉腌制和超声联合滚揉腌制对鸡胸肉挥发性风味成分的种类及含量都有一定影响。本研究结果为改良鸡肉品质、开发低磷酸盐含量的鸡肉制品提供了理论参考。

Effects of Ultrasonic Combined Tumbling Curing on the Quality of Chicken Breast Meat

To improve the quality of spent-hen breast meat, the effects of tumbling curing and ultrasonic combined tumbling-assisted curing on water holding capacity (WHC), tenderness and volatile flavor components of chicken breast meat were investigated. In this study, based on the differences of marinade absorption rate and meat quality (cooking loss, centrifugal loss, shear force) of chicken breast meat under different curing processes, the reasons for meat quality change were analyzed by the technology of low-field nuclear magnetic resonance (NMR), tissue section and headspace solid phase microextraction gas phase mass spectrometry (HS-SPME-GC-MS). The results showed that both tumbling curing and ultrasonic combined tumbling-assisted curing accelerated the curing rate, improved the WHC and tenderness of chicken meat. The reason might be that the mechanical action of tumbling and ultrasonic which promotes the migration and uniform distribution of water and destroys the muscle fiber structure, and ultrasonic and rolling have a synergistic effect. In addition, tumbling curing, ultrasound-assisted tumbling curing had effects on the types and contents of volatile flavor components of chicken breast meat. The results of this study will provide a theoretical basis for improving meat quality and developing meat products with low phosphate content.