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首页> 外文期刊>Poultry Science >Relation among quality traits of chicken breast meat during cold storage: correlations between freshness traits and torrymeter values
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Relation among quality traits of chicken breast meat during cold storage: correlations between freshness traits and torrymeter values

机译：冷藏过程中鸡胸肉质量性状的关系：新鲜性状与白炽性格的相关性

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The aim of this study was to evaluate the relation among the quality and freshness traits of chicken breast meat during storage for 12 d at 4 degrees C. In addition, correlations between freshness traits and torrymeter values were examined. The L* and a* value of the color was constant; however, the b* value increased on day 5 of storage (P & 0.05). The shear force value significantly decreased, whereas the 2-thiobarbituric acid reactive substances value significantly increased during storage. Regarding the sensory properties, the off-odor and the drip loss increased along with the decrease in color and overall acceptability evaluated by the panelist. The pH, total microorganism counts, and volatile basic nitrogen (VBN) value of chicken breast significantly increased following storage, whereas the torrymeter value and overall acceptability of chicken breast meat significantly decreased from 12.80 to 4.53 and from 6.14 to 1.86, respectively. The VBN value was positively correlated with the pH and total microorganism counts, and the pH value was positively correlated with the total microorganism counts. The torrymeter value was associated with the VBN (-0.918, P & 0.01), pH (-0.973, P & 0.001), total microorganism counts (-0.975, P & 0.001), and overall acceptability (0.884, P & 0.01). These results suggest that the tested traits highly correlate with torrymeter value and it can be used as an indicator of freshness of chicken meat.
机译：本研究的目的是评估鸡胸肉在储存期间的鸡胸肉的质量和新鲜性状的关系，在4℃下进行12d。此外，检查了新鲜性状和面包仪值之间的相关性。颜色的L *和*值是恒定的;然而，B *值在储存第5天（P＆amp; 0.05）时增加。剪切力值显着降低，而2-硫酰碱酸反应物质在储存期间显着增加。关于感官特性，脱臭剂和滴落损耗随着小组成员评估的颜色和整体可接受性的降低而增加。储存后鸡胸肉的pH，总微生物计数和挥发性碱性氮（VBN）值显着增加，而鸡胸肉的鸡胸肉的总体值和总体可接受性分别从12.80分别下降，分别为6.14至1.86。 VBN值与pH和总微生物计数呈正相关，pH值与总微生物计数呈正相关。 Torrymeter值与VBN（-0.918，P＆amp; LT; 0.01），pH（-0.973，P＆amp; 0.001），总微生物计数（-0.975，P＆amp; 0.001）和总体可接受性（0.884，P＆amp; 0.01）。这些结果表明，测试的性状与Torrymeter值高度相关，并且可以用作鸡肉新鲜度的指标。

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