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首页> 外文期刊>Emirates Journal of Food and Agriculture >SLAUGHTERING METHOD AFFECTS LIPID OXIDATION, MICROBIAL QUALITY, TEXTURAL PROPERTIES AND VOLATILE PROFILE OF CHICKEN PATTIES DURING STORAGE
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SLAUGHTERING METHOD AFFECTS LIPID OXIDATION, MICROBIAL QUALITY, TEXTURAL PROPERTIES AND VOLATILE PROFILE OF CHICKEN PATTIES DURING STORAGE

机译：屠宰方法会影响鸡肉在储存过程中的脂质氧化，微生物质量，质地特性和挥发性

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摘要

Quality of cooked chicken patties obtained from various slaughtering methods including Halal method (HM), decapitation method (DM), conventional neck cut method (CM) and un-bled sample (UN) was monitored during 12 days of refrigerated storage. Cooked patties from HM chicken showed the lowest peroxide value (PV) and thiobarbituric acid reactive substances value (TBARS), compared with others (P&0.05). This was coincidental with the lowest abundance of hexanal and octanal contents detected by solid phase micro extraction–gas chromatography–mass spectrometry (SPME–GC–MS). After 12 days of storage, cooked patties from HM chicken had the lowest a* but the highest L* value and exhibited the highest hardness in comparison with other samples. For sensory property, the highest likeness score was observed for cooked patties from HM chicken (P&0.05). Additionally, mesophilic bacteria count (MBC) and psychrophilic bacteria count (PBC) were lowest in cooked patties from HM chicken (P&0.05). Thus, amongst different slaughtering methods tested, Halal slaughtering method was found to be more effective in maintaining the quality of cooked chicken patties during the refrigerated storage.
机译：在冷藏存储的12天中，对通过各种屠宰方法（包括清真法（HM），断头法（DM），常规切颈法（CM）和无出血样品（UN））获得的熟鸡肉肉的质量进行了监控。与其它相比，HM鸡的熟肉饼显示出最低的过氧化物值（PV）和硫代巴比妥酸反应性物质值（TBARS）（P ＜0.05）。巧合的是，固相微萃取-气相色谱-质谱（SPME-GC-MS）检测到的己醛和辛酸含量最低。储存12天后，与其他样品相比，HM鸡的熟肉饼的a *最低，但L *值最高，并且硬度最高。对于感官特性，观察到来自HM鸡的熟肉饼的最高相似度得分（P ＜0.05）。另外，在HM鸡的熟肉饼中，嗜温菌数（MBC）和嗜温菌数（PBC）最低（P ＜0.05）。因此，在测试的不同屠宰方法中，发现清真屠宰方法在冷藏过程中能更有效地保持熟鸡肉的质量。

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