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《China Poultry》 2018-24
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Effects of Ice Temperature and Refrigeration Storage on the Quality of Chicken Breast

LIU Yinyin;GE Qinglian;CHEN Dawei;MA Li′na;WANG Jue;YANG Xingxing;DING Hongmei;WEI Jinrong;GAO Yushi;Jiangsu Institute of Poultry Science;Yangzhou Kou Yuan Food Co., Ltd.;  
In the experiment, 60 and 80-day-old SuQin Yellow Chickens were randomly divided into 2 groups,4 ℃ cold storage group(Group Ⅰ) and-1.5 ℃ ice temperature group(Group Ⅱ), 30 chickens in each group. The color andtenderness of chicken breast at different storage days were determined. Degree, pH, water loss rate and other indicatorswere used to analyze the quality changes of fresh cold chickens under different storage temperatures. The resultsshowed that the yellowness(b*), tenderness, pH, and water loss rate of cold-fresh chickens increased at different storagetemperatures with different storage temperatures. The higher the temperature rises, the rising speed become faster. Theluminance value(L*) and the redness value(a*) gradually decrease with the passage of time. Among them, under thecondition of refrigerated at 4 ℃, the storage time of chilled chicken was best controlled within 3 days or 3 days, andthe storage time of ice temperature at-1.5 ℃ was better controlled within 7 days or 7 days. Comprehensive physicsand chemistry index shows that the fresh-keeping effect of chilled chicken under ice temperature is obviously betterthan that of cold storage.
【Fund】: 江苏省重点研发计划(现代农业)(BE2018363);; 2018年国家农产品质量安全风险评估项目(GJFP201800702);; 2016年市重点研发计划(YZ2016099)
【CateGory Index】: TS251.55
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