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。

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.