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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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摘要

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4摄氏度下贮藏12d期间的品质和新鲜度性状之间的关系。此外，还研究了新鲜度性状与托里梅特值之间的相关性。颜色的L*和a*值是恒定的；然而，在储存的第5天，b*值增加（P；0.05）。在储存期间，剪切力值显著降低，而2-硫代巴比妥酸反应物质值显著增加。关于感官特性，气味和滴水损失随着颜色和专家评估的整体可接受性的降低而增加。贮存后，鸡胸肉的pH值、微生物总数和挥发性碱性氮（VBN）值显著增加，而鸡胸肉的托里梅特值和总体可接受性分别从12.80显著降低至4.53和6.14显著降低至1.86。VBN值与pH值和微生物总数呈正相关，pH值与微生物总数呈正相关。托里米计值与VBN（-0.918，P；0.01）、pH（-0.973，P；0.001）、微生物总数（-0.975，P；0.001）和总体可接受性（0.884，P；0.01）有关。这些结果表明，被测性状与托里米值高度相关，可作为鸡肉新鲜度的指标。

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