受木胸肌病影响的鸡肉质量受损问题在乳化型香肠中得到了缓解。
The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages.
作者信息
Madruga Marta Suely, da Rocha Thayse Cavalcante, de Carvalho Leila Moreira, Sousa Ana Maria Barbosa Lima, de Sousa Neto Arnoud Clementino, Coutinho Daniella Godoy, de Carvalho Ferreira Andressa Samara, Soares Alida Janine, de Sousa Galvão Mercia, Ida Elza Iouko, Estévez Mario
机构信息
1Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 Joao Pessoa, PB Brazil.
Guaraves - Gauarabira Aves Ltda., Rodovia, 073, Km 04, s/n, Guarabira, PB Brazil.
出版信息
J Food Sci Technol. 2019 Mar;56(3):1380-1388. doi: 10.1007/s13197-019-03612-0. Epub 2019 Feb 13.
The aim of this study was to evaluate the suitability of using chicken meat affected by wooden breast (WB) myopathy in the production of chicken sausages. Compare the technological and sensory properties of such sausages were compared with those produced from normal (N) breast meat. Three types of chicken sausages were elaborated: 100% containing N chicken meat, 100% of WB chicken meat and 50% N/50% of WB meat. The WB chicken meat presented higher values for pH, L*, moisture, cooking loss, shear force, hardness, chewiness, adhesiveness and gumminess; while WHC and protein content were higher for N chicken meat. N and WB chicken sausages presented similar values of WHC, a*, b* color values, protein content and TBARS. QDA indicated no sensory differences between the three sausage formulations, so did the acceptability and purchase intention. Therefore, WB chicken meat may be used to produce chicken sausages combined or not with N chicken meat. Further studies, however, may be required to investigate the nutritional value and digestibility of WB meat and derived products.
本研究的目的是评估受木胸肌（WB）病影响的鸡肉在鸡肉香肠生产中的适用性。将此类香肠的工艺和感官特性与用正常（N）胸肉生产的香肠进行比较。制作了三种类型的鸡肉香肠：100%含N鸡肉、100%的WB鸡肉和50%N/50%的WB肉。WB鸡肉的pH值、L值、水分、蒸煮损失、剪切力、硬度、咀嚼性、粘附性和胶粘性较高；而N鸡肉的保水性（WHC）和蛋白质含量较高。N和WB鸡肉香肠的WHC、a、b*颜色值、蛋白质含量和硫代巴比妥酸反应物（TBARS）值相似。定量描述分析（QDA）表明三种香肠配方之间没有感官差异，可接受性和购买意愿也没有差异。因此，WB鸡肉可用于生产与N鸡肉混合或不混合的鸡肉香肠。然而，可能需要进一步研究来调查WB肉及其衍生产品的营养价值和消化率。
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