鉴别雏与普通鸡肉冻藏处理对扒鸡食用品质的影响

通过对鉴别雏和普通鸡两种原料肉冷鲜及冻藏后加工的扒鸡进行水分含量测定、食用品质（保水性、嫩度）分析、感官评定以及微观结构观察，探析不同品种原料鸡肉及冻藏处理对扒鸡品质的影响，以期对扒鸡加工的原料选择及处理提供参考。实验表明，冷鲜加工时，两个品种原料加工的扒鸡品质差异不大，但普通鸡整体感官品质略高于鉴别雏；原料肉冻藏处理会一定程度上降低扒鸡品质，且对普通鸡影响相对更大，主要体现在微观结构破坏更严重（普通鸡腿肉肌纤维直径从31.29 μm显著（p<0.05）下降到18.91 μm；胸肉从39.07 μm显著（p<0.05））下降到27.62 μm，剪切力值（冷鲜加工为2.88 kg，冻藏后加工为1.46 kg）显著（p<0.05）下降；而鉴别雏冻藏后加工的扒鸡品质在保水性、剪切力值等方面都优于普通鸡。
Moisture content and edible quality (water-holding capacity and tenderness), sensory evaluation, and microstructure analysis were mesured on Dezhou braised chicken prepared from distinguished chicken and ordinary chicken after frozen storage. The effects of different breeds of chicken and frozen storage on the quality of Dezhou braised chicken were studied, to determine references for the selection and the processing of raw chicken for preparation of Dezhou braised chicken. The results revealed that the quality of products from the two types of chilled chicken meats analyzed in this study showed no significant difference; however, the overall sensory quality of taste in ordinary chicken was better than that in distinguished chicken. The frozen storage of raw meat reduced the quality of Dezhou braised chicken to some extent, with greater impact on ordinary chicken than the distinguished chicken, reflected mainly by the considerably damaged microstructure. The muscle fiber diameters in the leg and chest meat from ordinary chicken had significantly decreased from 31.29 to 18.91 μm (p < 0.05) and from 39.07 to 27.62 μm (p < 0.05), respectively, while shear force was significantly reduced (chilled treatment: 2.88 kg; frozen storage treatment: 1.46 kg) (p < 0.05). Meanwhile, water-holding capacity and shear force of distinguished chicks were better than in regular chicks after frozen storage.