[1]潘晓娜,张林,邢通,等.白纹肉和木质肉的组织学特性、营养成分及肉品质特性研究[J].南京农业大学学报,2020,43(3):498-504.[doi:10.7685/jnau.201904007]
 PAN Xiaona,ZHANG Lin,XING Tong,et al.Histological characteristics,nutritional components and meat quality of white striping and wooden breast[J].Journal of Nanjing Agricultural University,2020,43(3):498-504.[doi:10.7685/jnau.201904007]
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白纹肉和木质肉的组织学特性、营养成分及肉品质特性研究()
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《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
43卷
期数:
2020年3期
页码:
498-504
栏目:
动物科学
出版日期:
2020-05-10

文章信息/Info

Title:
Histological characteristics,nutritional components and meat quality of white striping and wooden breast
作者:
潘晓娜 张林 邢通 李蛟龙 高峰
南京农业大学动物科技学院/江苏省动物源食品生产与安全保障重点实验室/江苏省肉类生产与加工质量安全控制协同创新中心, 江苏 南京 210095
Author(s):
PAN Xiaona ZHANG Lin XING Tong LI Jiaolong GAO Feng
College of Animal Science and Technology/Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province/Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
关键词:
白纹肉木质肉组织学特性营养成分肉品质
Keywords:
white stripingwooden breasthistological characteristicsnutritional compositionsmeat quality
分类号:
S831
DOI:
10.7685/jnau.201904007
摘要:
[目的]本文旨在研究肉鸡白纹肉和木质肉的组织学特性、肉品质特性和营养成分的差异。[方法]按照白纹肉和木质肉的判断标准(外观和触诊判断)分别选取正常肉(胸肌)、白纹肉和木质肉各12块。对肌肉质量和外观形态进行分析后,利用苏木素-伊红染色观察肌肉的微观结构,明确异质肉的发生;进而测定肌肉的营养成分、肉品质、质构特性和水分分布。[结果]与正常肉相比,白纹肉和木质肉的外观可接受度差,肌肉质量和厚度显著增加(P<0.05);白纹肉和木质肉的组织形态上表现出肌纤维萎缩变性,肌肉组织结构松散,且白纹肉和木质肉的肌纤维直径显著大于正常肉(P<0.05);此外,2类异质肉中粗脂肪含量升高(P<0.05),粗蛋白和粗灰分含量降低(P<0.05),木质肉的水分含量高于正常肉(P<0.05)。肉品质方面,2类异质肉的pH24h值高于正常肉(P<0.05),T23峰面积比显著升高,保水性下降(P<0.05);木质肉的亮度值和黄度值升高(P<0.05),而内聚性和回复力下降(P<0.05);白纹肉的黄度值和胶黏性显著升高(P<0.05)。[结论]白纹肉和木质肉感官特性差,肌肉组织出现纤维变性、坏死等病变症状,肉品质特性差,营养价值降低。
Abstract:
[Objectives] The aim of this study was to investigate the histological characteristics,meat quality and nutritional composition of white striping and wooden breast. [Methods] According to the criteria of white striping and wooden breast(appearance and palpation),12 fillets of normal breast meat,white striping and wooden breast were selected. The weight and appearance of the meat were analyzed,then the changes in the microstructure of the meat were observed by haematxylin and eosin staining to identify the occurrence of myopathies;and then the nutritional composition,meat quality,texture characteristics and water distribution of the meat were analyzed. [Results] Compared with normal breast meat,the acceptability of white striping and wooden breast was poor,the weight and thickness of white striping and wooden breast significantly increased(P<0.05). Histological morphology of white striping and wooden breast showed loose muscle fiber structure and degeneration of muscle fiber,the muscle fiber diameter of white striping and wooden breast was significantly higher than that of normal breast meat(P<0.05). In addition,the fat content of white striping and wooden breast increased(P<0.05),the protein and ash content decreased(P<0.05),and the moisture content of wooden breast was higher than that of normal breast meat(P<0.05). In terms of meat quality,pH24h value of two kinds of myopathies were higher than that of normal breast meat(P<0.05),T23 peak area ratio and water holding capacity decreased(P<0.05),lightness and yellowness of wooden breast increased(P<0.05),while cohesiveness and resilience decreased(P<0.05),and yellowness and gumminess of white striping significantly increased(P<0.05). [Conclusions] The sensory characteristics of white striping and wooden breast are poor,and muscle tissue has symptoms such as fibrosis and necrosis,meat quality characteristics are poor and nutritional values decrease.

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备注/Memo

备注/Memo:
收稿日期:2019-04-05。
基金项目:国家重点研发计划项目(2018YFD0500405);国家自然科学基金项目(31872374);江苏现代农业产业技术体系项目[JATS(2018)282]
作者简介:潘晓娜,硕士研究生。
通信作者:高峰,教授,博导,研究方向为肉品质量安全控制,E-mail:gaofeng0629@sina.com。
更新日期/Last Update: 1900-01-01