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題 名 | 燙毛及儲存溫度對土雞肉質之影響=Study of the Meat Quality of Native Chickens Treated with Different Scalding and Storage Temperatures |
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作 者 | 陳文賢; 紀學斌; 鄭裕信; 劉曉龍; | 書刊名 | 中華農學會報 |
卷 期 | 7:6 民95.12 |
頁 次 | 頁586-594 |
分類號 | 473.6 |
關鍵詞 | 臺灣土雞; 燙毛溫度; 儲存溫度; 肉質; Taiwan native chicken; Scalding temperature; Storage temperature; Meat quality; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗主旨在探討燙毛(50℃及60℃)及儲存溫度(4及-20℃)對臺灣土雞(臺畜肉十三號、紅羽土雞及黑羽土雞)肉質之影響,另取商業用白肉雞當對照組。分析項目計有核?酸關聯化合物、氧化還原電位、肌原纖維斷裂指數、油炸腿骨黑變及總生菌數。試驗結果顯示,各品種雞隻屠體之核?酸關聯化合物及氧化還原電位不受燙毛 及儲存溫度之影響。白肉雞之肌原纖維斷裂指數顯著高於其他三個土雞品種。於油炸腿骨黑變方面,白肉雞具有最高之腿骨黑變指數。各品種雞又之總生菌數不受燙毛溫度之影響,但冷藏期間會隨著儲存期間延長而總生菌數增加。 |
英文摘要 | The experiment was conducted to compare the quality changes of different types of Taiwan native chickens (TLRI-13, RFNC and BFNC and broiler) treated with different scalding temperatures (50 and 60℃) and storage temperatures (4 and -20℃). Nucleotide related compounds, redox potential, myoofibrillar fragmentation index (MFI), tibia darkening score and total plate count were measured. Results showed that no significant differences were observed in nucleotide related compounds and redox potential among all types of chickens treated with different scalding and storage temperatures. The results of myobibrillar fragmentation index (MFI) indicated that the broiler had higher MFI than those of the other three types. In aspect of the tibia darkening score, the brioiler had the highest tibia darkening score among all types. No significant differences were observed in total plate count among all types during storage at 4℃ for 8 days. |
本系統中英文摘要資訊取自各篇刊載內容。