Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, 100193 Beijing, China.
Xinjiang Pagelang Food Co., Ltd., Urumchi city, Xinjiang Province, China.
Poult Sci. 2020 Apr;99(4):2246-2255. doi: 10.1016/j.psj.2019.11.020. Epub 2020 Feb 7.
This study was conducted to investigate the effects of air chilling (AC), water chilling (WC), combined chilling consisting of WC for 20 min and AC (CO), and combined chilling consisting of WC for 30 min and AC (CO) on the microbiological status, surface color, processing yield, and moisture content of yellow-feathered chicken carcasses. After chilling, the carcasses treated by AC exhibited the highest total viable counts (TVC) (4.7 cfu/cm), followed by those treated by CO and CO, whereas the carcasses treated by WC showed the lowest (P < 0.05) mean log TVC (4.2 cfu/cm). Based on an instrumental color evaluation and photographs of carcass surfaces, the carcasses treated by AC showed a notable yellow color (P < 0.05), whereas no significant difference (P > 0.05) was found among the carcasses treated by CO, CO, and WC. The skin samples of carcass parts treated by WC (breast, thighs, drumsticks, back, neck, and wings) exhibited higher moisture contents than the skin samples of the carcasses treated by AC (P < 0.05), providing evidence that weight gain during WC is due to higher water absorption by the skin. The different parts of the broiler carcasses treated by AC had lower cooking losses than those of carcasses treated by combined chilling or WC (P < 0.05), except for the thighs and claws. In breast and drumstick muscles, the moisture contents of the superficial parts from carcasses treated by WC were higher than those of the carcasses treated by AC, whereas the internal parts were not significantly affected by the chilling methods (P > 0.05). The results of this work can be useful for understanding and improving the chilling process for yellow-feathered chickens.
本研究旨在探讨空气冷却（AC）、水冷却（WC）、20 分钟 WC 加 AC（CO）和 30 分钟 WC 加 AC（CO）联合冷却对黄羽鸡胴体微生物状况、表面颜色、加工产量和水分含量的影响。冷却后，AC 处理的胴体总活菌数（TVC）最高（4.7 cfu/cm），其次是 CO 和 CO 处理的胴体，而 WC 处理的胴体 TVC 最低（P < 0.05）。基于仪器颜色评估和胴体表面照片，AC 处理的胴体呈现出明显的黄色（P < 0.05），而 CO、CO 和 WC 处理的胴体之间没有显著差异（P > 0.05）。WC 处理的胴体各部位（胸、大腿、鸡腿、背部、颈部和翅膀）的皮肤样本水分含量高于 AC 处理的胴体（P < 0.05），这表明 WC 过程中水分增重是由于皮肤吸收了更多的水分。AC 处理的肉鸡胴体不同部位的煮失率低于联合冷却或 WC 处理的胴体（P < 0.05），除了大腿和爪子。在胸肌和鸡腿肌肉中，WC 处理的胴体浅层水分含量高于 AC 处理的胴体，而内部部分不受冷却方法的显著影响（P > 0.05）。这项工作的结果对于理解和改进黄羽鸡的冷却过程可能是有用的。
