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首页> 外文期刊>Poultry Science >Sodium metasilicate affects antimicrobial, sensory, physical, and chemical characteristics of fresh commercial chicken breast meat stored at 4 degrees c for 9 days.
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Sodium metasilicate affects antimicrobial, sensory, physical, and chemical characteristics of fresh commercial chicken breast meat stored at 4 degrees c for 9 days.

机译：偏硅酸钠会影响在4摄氏度下存储9天的新鲜商品鸡胸肉的抗菌，感官，物理和化学特性。

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摘要

The objectives of this study were to investigate antimicrobial properties of sodium metasilicate (SMS) on fresh boneless and skinless commercial broiler chicken breast fillets, and to ascertain effects of the treatments on sensory, chemical, and physical characteristics of the meat. Fillets were divided into 5 groups, weighed, treated with 0, 1, 2, 3, or 4% SMS marinades, vacuum tumbled at 172.32 kPa for 20 min, reweighed, packaged in styrofoam trays, stored at 4 degrees C for 9 d, and analyzed at 0, 1, 3, 5, 6, 7, and 9 d for marination yield (d 0 only), pH, total psychrotrophic counts, water-holding capacity, purge loss, cooking yield, and objective texture, color, and sensory characteristics. Marination yield and water-holding capacity were similar (P >0.05) among all SMS treatments and increased by 3 to 4% compared with that in control fillets. Fillets treated with at least 3% SMS had higher (P <0.05) pH and cooking yields and lower (P <0.05) purge loss (on d 9) compared with control fillets. The 3 and 4% SMS treatments retarded growth of psychrotrophic organisms for 1 additional day compared with control, 1, and 2% SMS-treated fillets. Color and texture measurements and sensory characteristics of the fillets were not adversely affected by the SMS treatments. The data in this study revealed that at least 3% SMS was necessary to retard growth of spoilage bacteria compared with untreated samples and samples treated with the USDA maximum allowable level of 2% SMS in poultry marinades.
机译：这项研究的目的是研究偏硅酸钠（SMS）对新鲜的去骨和去皮商用肉鸡胸肉的抗菌性能，并确定该处理对肉的感官，化学和物理特性的影响。将鱼片分为5组，称重，分别用0％，1,2％，3％或4％SMS腌泡汁处理，在172.32 kPa真空下翻滚20分钟，再称重，包装在泡沫聚苯乙烯盘中，在4摄氏度下保存9 d，并在0、1、3、5、6、7和9 d进行分析，分析其腌制率（仅d 0），pH，总精神营养计数，持水量，吹扫损失，烹饪产量以及目标质地，颜色，和感官特征。在所有SMS处理中，腌制产量和持水量均相似（ P <0.05）pH和蒸煮产量和较低的（ P <0.05）吹扫损失（第9天）鱼片。与对照，1％和2％SMS处理的鱼片相比，3％和4％SMS处理使精神营养生物的生长延迟了1天。圆角的颜色和质地测量以及感官特性不受SMS处理的不利影响。这项研究中的数据表明，与未处理的样品以及经USDA处理的家禽腌料中2％SMS的最大允许水平相比，至少需要3％的SMS才能延缓腐败细菌的生长。

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