Effects of water-misting spray combined with forced ventilation on heat induced meat gelation in broiler after summer transport
Effects of water-misting spray combined with forced ventilation on heat induced meat gelation in broiler after summer transport
复制标题
雾水喷洒联合强制通风对肉鸡夏运后热致肉质凝胶的影响
DOI：
10.3382/ps/pew203
复制
发表时间：
2016-10-01
期刊：
影响因子：
4.4
通讯作者：
Xu, Xinglian
中科院分区：
文献类型：
--
作者：
Wang, Peng;Zhao, Yingying;Xu, Xinglian
本研究旨在探讨非化学添加剂在提高夏运肉鸡肉蛋白质功能方面的应用。通过流变学、质构和核磁共振分析，研究了强制通风水雾喷雾对肉鸡碎肉热凝胶化的影响。检查了具有强制通风的水雾化喷雾的设施，其特征在于具有极细的液滴（直径：约0.05 mm）并在封闭空间中提供上升气流通风。为了比较，使用碳酸氢钠或三聚磷酸钠进行典型的加工处理以研磨未经历水雾和强制通风的肉鸡肉。结果表明，运输45 min后再进行强制通风15 min静置45 min的水雾喷雾处理（TWFR）可使肉浆的持水力提高2.51%，与运输45 min静置1 h和三聚磷酸钠处理（TRT）的效果无显著差异（>P > 0.05）。TWFR处理组的储能模量提高幅度最大，硬度和咀嚼度显著高于45 min运输1 h静置（TR）处理组（>P < 0.05）。TWFR，45分钟的运输，1小时的休息，并添加碳酸氢钠（TRB）和TRT诱导的T-22（水的弛豫时间内捕获的肌原纤维）移动到较短的弛豫时间和较窄的弛豫分布相比，TR。因此，TWFR处理是一种潜在的非化学添加方法，可以改善肉鸡夏季运输后热诱导凝胶蛋白的功能。
This study aims to explore the use of non-chemical addition in improving the functions of meat proteins in broilers transported during summer. The effects of a water-misting spray with forced ventilation on heat induced ground meat gelation in broilers were investigated through rheology, texture, and nuclear magnetic resonance analyses. The facilities of water-misting sprays with forced ventilation characterized with an extremely thin droplet (diameter: approximately 0.05 mm) and supplying updraughting air ventilation in an enclosed space were examined. For comparison, typical processing treatments using sodium bicarbonate or sodium tripolyphosphate were performed to grind the broiler meat which had not undergone water-misting and forced ventilation. Results showed that transport for 45-min followed by application of water-misting spray with forced ventilation for 15-min and resting for 45-min (TWFR) increased water holding capacity (WHC) by 2.51%; this finding was not significantly different from the effect of transport for 45 min followed by 1 h rest and sodium tripolyphosphate treatment (TRT) on meat batter (>P > 0.05). TWFR treatment exhibited the highest storage modulus increase among four samples well as significant higher hardness and chewiness values on than those of sample treated with 45-min transport and 1-h rest (TR) (>P < 0.05). TWFR, 45 min of transport, 1 h rest, and addition of sodium bicarbonate (TRB) and TRT induced T-22 (relaxation time of water trapped within myofibrils) shift to shorter relaxation time and narrower relaxation distribution compared with TR. Overall, TWFR treatment can be a potential non-chemical addition method for improving the heat induced gelation protein function after broiler undergoing summer transport.