【摘要】 探讨了经不同电压击昏后,鸡肉食用品质的变化。肉鸡分别经电压60、80、90、100和120V击昏后,取其胸肉,测定色泽、pH值、保水性和嫩度。结果表明:经120V击昏的胸肉的L*显著低于其他处理组,但各处理组之间a*、b*值差异不显著;100V击昏处理组3hpH值显著高于其他组,而24hpH值在100V击昏后最低;经120V击昏后鸡胸肉的滴水损失显著高于其他处理组,保水性最差,100V击昏处理组肉样的滴水损失最小,保水性最好,低场NMR结果也显示120V击昏处理组T22峰面积最小,而100V击昏处理组T22峰面积最大;经100V击昏处理后的肉样的剪切力值显著高于其他4个处理组肉样的剪切力值,嫩度最差,且总蛋白和肌原纤维蛋白溶解度最低。更多还原

【Abstract】 Experiments were conducted to determine the effect of different stunning voltages on the quality of broiler breast meat.Broiler were stunned with 60,80,90,100V and 120V;breast fillets were removed from carcasses and analyzed for color,pH,water holding capacity and tenderness.Results showed:L* of 120V stunning process group was significantly lower than any of the other groups,but a* and b* were not significantly affected by stunning voltages.The pH at 3h was significantly higher than the other groups under 100V stunning condition with the lowest pH at 24h.The breasts with 120V stunning had the highest drip loss and breast with 100V disposal group with the lowest drip loss.The results of low field NMR indicated that T22 peak area was the smallest at 120V voltage and biggest at 100V.The shear value of the samples stunned with 100V was significantly higher than any of the other group;the tenderness was the worst and total protein solubility and myofibril protein solubility was also the lowest with 100V stunning.更多还原