云南无量山乌骨鸡肉品质物理指标比较分析

发布时间：2018-05-23 13:49

本文选题：无量山乌骨鸡 + 肉品质　；参考：《黑龙江畜牧兽医》2017年04期

【摘要】：为进一步了解无量山乌骨鸡肉品质,试验以40只(公母各半)150日龄的云南无量山乌骨鸡为研究对象,对其肉品质物理特性指标进行测定,通过对无量山乌骨鸡肉品质客观指标(肉色、失水率、嫩度、pH值、蒸煮损失、剪切力)的综合分析,结果表明:相同肌肉组织不同性别间公鸡胸肌和腿肌肉色的黄度(b*值)、剪切力(N)、pH45 min值、pH24 h值均显著高于母鸡(P0.05),公鸡胸肌的亮度(L*值)显著低于母鸡(P0.05),公鸡腿肌肉色的红度(a*值)极显著的高于母鸡(P0.01),公、母鸡胸肌和腿肌的失水率和蒸煮损失率均差异不显著(P0.05);相同性别不同肌肉组织间公、母鸡腿肌pH45 min值和pH24 h值均显著高于胸肌(P0.05),公母鸡胸肌亮度(L*值)和黄度(b*值)显著高于腿肌(P0.05),相反公鸡胸肌红度(a*值)极显著低于腿肌(P0.01),母鸡胸肌和腿肌红度(a*值)差异极显著(P0.01),公、母鸡胸肌的剪切力(N)和蒸煮损失均显著低于腿肌(P0.05),公、母鸡胸肌的失水率均显著高于腿肌(P0.05)。
[Abstract]:In order to further understand the meat quality of Wuliangshan silky chicken, 40 Yunnan Wuliangshan silky chicks (male and female, half and 150 days old) were used as research objects to determine the physical characteristics of meat quality. The objective indexes of meat quality (meat color, water loss rate, tenderness and pH value, cooking loss, shear force) of Wuliangshan black-bone chicken were analyzed. The results showed that the yellowness of pectoralis and leg muscles in the same muscle tissue was significantly higher than that in hens (P0.05H), and the value of pH ~ (45 min) was significantly higher than that of hens (P0.05h), the brightness of pectoralis muscle (L*) was significantly lower than that of hens (P0.05A), and that of leg muscles of hens was significantly lower than that of hens. The red degree of color was significantly higher than that of hens (P0.01A *), and was significantly higher than that of hens (P0.01g, male). There was no significant difference in water loss rate and cooking loss rate between breast and leg muscles of hens (P 0.05). The pH45 min value and pH24 h value of hens leg muscle were significantly higher than that of pectoralis muscle P0.05a, and the value of hens breast muscle brightness (L*) and yellowness (b *) were significantly higher than that of leg muscles (P0.05a *). On the contrary, the red degree of pectoralis and leg muscles of hens was significantly lower than that of leg muscles (P0.01a *), and the redness of pectoralis and leg muscles of hens was significantly lower than that of hens. The difference was very significant (P 0.01, P < 0.05). The shear stress and cooking loss of breast muscle of hens were significantly lower than that of leg muscle P0.05, and the water loss rate of male and hen pectoralis was significantly higher than that of leg muscle.
【作者单位】：云南农业大学动物科学技术学院/云南省动物营养与饲料科学重点实验室;昆明云岭广大种禽饲料有限公司;云南云凯农业科技有限公司;云南农业大学食品科学学院;
【分类号】：S831;;S873

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