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| Effects of Cold Storage Time of Yellow-Feathered Broiler Carcass on Eating Quality of Chinese Stir-Fried Chicken from Mengshan |
| XU Mengshan, YAO Yuan, SUN Jingxin, HUANG Ming, LI Xianyao, ZHAO Jihua, FENG Yongsheng, MENG Fansheng |
| 1.College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; 2.National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China; 3.College of Animal Science and Technology, Shandong Agricultural University, Tai’an 271000, China; 4.Shandong Jihua Poultry Breeding Co. Ltd., Rizhao 276522, China; 5.Qingdao Institute of Animal Husbandry and Veterinary Medicine, Qingdao 266100, China; 6.College of Life Sciences, Linyi University, Linyi 276005, China |
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Abstract In this study, the effects of yellow-feathered broiler carcasses stored at 0–4 ℃ for different durations (0, 24 and 48 h) on the eating quality of Mengshan stir-fried chicken were investigated. Stir-fried thigh and breast meat were sampled for the determination of color, texture, pH value, water-holding capacity, volatile contents and sensory evaluation. The results showed that the brightness value (L*) of stir-fried breast meat in the 0 h (control) and 24 h groups were significantly higher than that in the 48 h group (P < 0.05), while the L* of stir-fried thigh meat in the 24 h group was significantly higher than that in the other groups (P < 0.05). The hardness of stir-fried thigh and breast meat in both the 0 h and 24 h groups was significantly higher than that in the 48 h group (P < 0.05). Sensory evaluation showed that while aroma scores were significantly lower (P < 0.05) in the 48 h group and color scores in the 24 h group were significantly higher (P < 0.05), there were little differences in taste, appearance and overall sensory scores among all groups (P > 0.05). Therefore, yellow feather broiler carcasses should be stir-fried within 24 hours postmortem for better eating quality of Mengshan stir-fried chicken.
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2019, Vol. 33 
