Comparison of air and water chilling on fresh chicken quality | 风冷和水冷生鲜鸡肉品质的比较
2009
Feng Xianchao, Nanjing Agricultural University, Nanjing(China), Key Laboratory of Meat Products Processing and Quality Control | Chen Lin, Nanjing Agricultural University, Nanjing(China), Key Laboratory of Meat Products Processing and Quality Control | Xu Xinglian, Nanjing Agricultural University, Nanjing(China), Key Laboratory of Meat Products Processing and Quality Control
Chinese. 将风冷和水冷处理后的鸡胴体放入冷却间中，比较肉鸡宰后24h胴体的理化指标。结果表明：水冷胴体的冷却速率高，而风冷的冷却速率较低；水冷过程胴体会吸收水分引起质量增加，风冷过程会造成胴体质量的减少；水冷生鲜鸡的胸肉、背部和胸部皮肤的L. _担_约凹羟辛χ岛驼糁笏鹗Ф冀戏缋涞母摺Ｋ_渖_始Φ男厝狻⒈巢亢托夭科し舻b. _担_约靶厝獾TBARS值较风冷的低。pH24h、滴水损失以及a. _翟谡饬街掷淙捶绞降纳_始靥逯_涿挥邢灾_钜臁Ｒ虼耍__渖_始θ獾闹使购屯夤塾庞诜缋洹_著者文摘]
Show more [+] Less [-]English. The chicken carcasses were transferred to a cooler after chilled by air or water. At 24 h post-mortem, physical and chemical characteristics of the chicken carcasses were compared between the two different chilling methods. The chilling rate was higher in the water chilling while lower in the air chilling. The carcasses absorbed moisture during water chilling but lost weight dur- ing air chilling. For the water chilling, the L. _value of breast meat, back skin, breast skin, shear force and cook loss of breast meat were higher; while the b. _value of breast meat, back skin, breast skin and the TBARS value of breast meat were higher for the air chilling. However, the pH24h, drip loss and a. _value had no significant differences between the two chilling methods. The results indicated that the qualities of fresh chicken chilled by water were better than that of chilled by air in terms of texture and appearance.
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