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| Correlation of Freshness and Tenderness with Peptide Content in Chicken Meat during Postmortem Aging and Refrigerated Storage |
| SHAO Jing, JIANG Tongyu, ZHAO Lehan, ZHAO Yanxia, HU Xueyin, GU Yuxin, LIU Yanfu, LI Zhicheng |
| 1.College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; 2.Shaanxi Future Green Husbandry Co. Ltd., Shangluo 726200, China |
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Abstract In order to study the correlation between chicken meat freshness and tenderness and its peptide content during postmortem aging and refrigerated storage, changes in the peptide content, sensory evaluation score, freshness indexes and tenderness of fresh chicken breast during refrigerated storage after conventional cooling and rapid cooling were investigated. The results showed that the peptide content in chicken meat decreased first and then increased with refrigeration time, which reached its minimum value on day 0.5 of refrigerated storage, and gradually decreased from day 3 onward. The peptide content in the conventional cooling group was significantly higher than that in the rapid cooling group (P < 0.05). The total content of free amino acids changed in a manner opposite to peptide content. The peptide content, pH, total bacterial count and total volatile basic nitrogen (TVB-N) content increased synchronously while the sensory evaluation score and shear force value decreased with increasing refrigeration time. Rapid cooling could prolong the aging time of chicken meat, being beneficial to quality preservation during storage. For both groups, there was a significant positive correlation (P < 0.05 or P < 0.01) of peptide content with total bacterial count, pH value and TVB-N content, indicating that peptide content can be considered as a chicken meat freshness index.
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GAO Tianqi, WANG Chao, WANG Lan, SHI Liu, CHEN Sheng, WU Wenjin, CHEN Lang, XIONG Guangquan. Isolation, Identification and Spoilage Ability of Dominant Spoilage Bacteria from Channel Catfish[J]. Meat Research, 2023, 37(3): 1-6. |
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2020, Vol. 34 
