学术
摘 要:
北京油鸡和黄羽肉鸡加热过程中的蒸煮损失、pH、剪切力变化及肌肉蛋白降解对其特殊质构和风味的形成具有重要意义。本研究以北京油鸡和黄羽肉鸡不同加热阶段为研究对象,采用常规物化特性测定方法及SDS-PAGE电泳分析北京油鸡和黄羽肉鸡肌肉质构的变化及蛋白降解情况。结果表明：随着加热温度的升高,北京油鸡和黄羽肉鸡的蒸煮损失均有明显的增加,而两者的剪切力和pH值以及蛋白质的降解呈现不同的变化。[著者文摘]
文章出处:
《食品科学》-2007年28卷12期 -74-77页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1002-6630（2007）12-0074-04
Effects of Heat Treatment on Breast Meat Texture Changes and Protein Properties of Beijing Fatty Chicken and Yellow Plumage Broiler
ZHOU Ting, CHEN Xia, LIU Yi, DAI Rui-tong （College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China）
Abstract:
Breast meat changes on cooking loss, pH and shear value of Beijing fatty chicken and yellow plumage broiler during heating showed important effects on their texture and flavor. In this experiment, generic physicochemical method and SDSPAGE was used to analyze texture and protein properties of Beijing fatty chicken and Yellow plumage broiler during heating process. The results ~howed that the breast meat cooking loss of both Beijing fatty chicken and yellow plumage broiler distinctly increases as temperature increases, but the changes on pH and shear value are different.[著者文摘]
Key words:
Beijing fatty chicken： yellow plumage broiler： sarcoplasmic protein： myofibrillar protein
基金资助:
“十一五”国家科技支撑计划项目（2006BAD05A15）
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