鸡肉的粉红色变机理探讨及研究进展

doi:10.13995/j.cnki.11-1802/ts.2010.10.028

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摘要未经腌制的熟制鸡肉的粉红色变现象是禽肉加工工业中长期存在的问题,给禽肉工业带来了严重的经济损失。文中探讨了未腌熟制鸡肉的粉红色变的形成机理、影响粉红色变的内在因素(天然色素、pH值、氧化还原电势)和外在因素(亚硝酸、辐照、加工贮藏等);论述了抑制未腌鸡肉粉红色变的措施,包括:添加金属螯合剂、乳蛋白、柠檬酸及其盐、氯化钙和磷酸盐等。

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	李可
	罗欣
	梁荣蓉
	张一敏
	于小乔

关键词: 熟制未腌制鸡肉粉红色

Abstract: Pink color defect that affects cooked,uncured chicken has been a sporadic problem in the poultry industry,resulting in serious economic losses.This review studied recent research focused on the mechanisms associated with the generation of the pink defect,and endogenous conditions(pigments,pH value,oxidation-reduction potential) and external factors(nitrite,irradiation,processing) as well as the methods of inhibition through metal-chelators,dairy proteins,citric acid,calcium chloride,phosphates.Finally,a prospect on research of pink color defect in chicken was analyzed.The review provided reference for developing processes for reducing the pink color defect in cooked uncured chicken meat.

Key words: cooked uncured chicken pink defect

出版日期: 2010-10-25 发布日期: 2010-10-25 期的出版日期: 2010-10-25

引用本文:

李可,罗欣,梁荣蓉,等. 鸡肉的粉红色变机理探讨及研究进展[J]. 食品与发酵工业, 2010, 36(10): 131-137.
Li Ke,Luo Xin,Liang Rong-rong,et al. Study on Mechanisms and Current Research of Pink Color Defect in Chicken[J]. Food and Fermentation Industries, 2010, 36(10): 131-137.

链接本文:

http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.2010.10.028 或 http://sf1970.cnif.cn/CN/Y2010/V36/I10/131

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