Young L L, Lyon C E
Richard B. Russell Agricultural Research Center, USDA, Agricultural Research Service, Athens, Georgia 30604-5677, USA.
Poult Sci. 1997 Nov;76(11):1587-90. doi: 10.1093/ps/76.11.1587.
The objective of this study was to assess the effects of treating chicken breast forequarters with sodium tripolyphosphate (STPP) after various postchill storage times on meat quality. Sixty-four commercially reared broilers (two replicates of 32 birds each) were slaughtered and chilled, and then the forequarters (split breasts with spine and ribs) were harvested and aged for 0, 120, 180, or 240 min postchill. After each aging period, one forequarter from each of 16 birds was marinated with a NaCl solution and the opposite forequarter was marinated with the same NaCl solution containing STPP. The quarters were then cooked and the following traits measured: marinade absorption, cooking loss, objective color values, and Warner-Bratzler shear values. As aging time prior to marination increased, cooking loss and redness of the cooked meat decreased, but marinade absorption and the color values were unaffected. The STPP treatment increased marinade absorption, decreased cooking losses, and decreased cooked meat redness (P < 0.05). Shear values decreased with aging time for both the control and STPP-treated breast meat. When the STPP treatment was applied immediately after carcass chilling, the STPP-treated meat exhibited shear values more than 60% greater than those of the controls (9.14 and 5.69 kg, respectively). Results indicate that time postchill at which further processed products are treated with STPP can have a significant effect on quality, especially cooked product texture.
本研究的目的是评估在不同的冷藏后储存时间用三聚磷酸钠（STPP）处理鸡胸前半部分对肉质的影响。64只商业饲养的肉鸡（每组32只，共两组）被屠宰并冷藏，然后取出前半部分（带脊椎和肋骨的分割鸡胸），在冷藏后分别陈化0、120、180或240分钟。在每个陈化期后，从16只鸡中各取一个前半部分用NaCl溶液腌制，另一个前半部分用含有STPP的相同NaCl溶液腌制。然后将这些部分进行烹饪，并测量以下特性：腌料吸收量、烹饪损失、客观颜色值和沃纳-布拉茨勒剪切值。随着腌制前陈化时间的增加，烹饪损失和熟肉的红色度降低，但腌料吸收量和颜色值不受影响。STPP处理增加了腌料吸收量，减少了烹饪损失，并降低了熟肉的红色度（P<0.05）。对照和STPP处理的胸肉的剪切值均随陈化时间而降低。当在屠体冷藏后立即进行STPP处理时，STPP处理的肉的剪切值比对照肉高60%以上（分别为9.14和5.69千克）。结果表明，进一步加工产品用STPP处理的冷藏后时间对质量有显著影响，尤其是熟产品的质地。
