浅色、柔软和渗出 (PSE) 样鸡肉质量缺陷和氧化的改进策略：家庭烹饪和核心温度的影响,RSC Advances

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浅色、柔软和渗出 (PSE) 样鸡肉质量缺陷和氧化的改进策略：家庭烹饪和核心温度的影响
RSC Advances ( IF 3.9 ) Pub Date : 2022-03-07 , DOI: 10.1039/d2ra00392a
Tianyi Yang ₁ , Rui Liu ₁ , Lun Yang ₁ , Wenxue Yang ₂ , Keyue Li ₁ , Man Qin ₁ , Qingfeng Ge ₁ , Hai Yu ₁ , Mangang Wu ₁ , Xiaoyan Zhou ₁

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本研究比较了市场占有率高的类 PSE 鸡肉 (PSE) 与普通鸡肉 (NOR) 在家庭烹饪后的质量、氧化和微观结构。烹饪技术包括在 60、70 和 80 °C 下蒸煮 (ST)、煮沸 (BO)、烘烤 (RO) 和微波 (MV)。结果表明，PSE 诱导的鸡胸肉质量较差，烹饪损失率（NOR：22.1% vs. PSE：26.2%）和剪切力（NOR：50.4 N vs. PSE：69.2 N）显着高于普通鸡肉。此外，类PSE鸡肉表现出更高的氧化敏感性和更严重的肌纤维结构损伤。在四种烹饪技术中，RO 增加了肉的韧性（NOR：78.5 N vs.PSE: 98.3 N) 最显着地加剧了 PSE 鸡胸肉中过度的蛋白质氧化和聚集，表现为丙二醛 (NOR: 0.46 vs. PSE: 0.57, mg kg ^-1肉) 和羰基 (NOR: 11.2 vs. PSE: 13.4，nmol mg ^-1蛋白质），减少色氨酸和硫醇（NOR：41.3 vs. PSE：33.7，nmol mg ^-1蛋白质），以及在热处理过程中显着的蛋白质交联，例如席夫碱和二硫键（p < 0.05 ）。BO 是第二大破坏性技术，而 MV 造成的影响最小（p> 0.05)。主成分分析表明氧化损伤和肉质之间存在相关性，这归因于 BO、RO 和 ST 处理的 PSE 和正常样品的变化。因此，MV 被认为是一种有前途且有效的烹饪方法，可减少 PSE 和普通鸡肉之间的质量和氧化属性差异。

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Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core temperature

This study compared the quality, oxidation, and microstructure of high-market-share PSE-like chicken meat (PSE) after domestic cooking with those of normal chicken meat (NOR). Cooking techniques included steaming (ST), boiling (BO), roasting (RO), and microwaving (MV) at 60, 70, and 80 °C. The results indicated that PSE-induced chicken breasts were of poor quality, with significantly higher cooking loss rates (NOR: 22.1% vs. PSE: 26.2%) and shear force (NOR: 50.4 N vs. PSE: 69.2 N) than normal chicken meat. In addition, PSE-like chicken meat showed higher oxidative sensitivity and more severe muscle fiber structure damage. Among the four cooking techniques, RO increased meat toughness (NOR: 78.5 N vs. PSE: 98.3 N) and intensified excessive protein oxidation and aggregation in PSE chicken breast most significantly, manifested by the increased malondialdehyde (NOR: 0.46 vs. PSE: 0.57, mg kg⁻¹ meat) and carbonyl (NOR: 11.2 vs. PSE: 13.4, nmol mg⁻¹ protein), reduced tryptophan and thiols (NOR: 41.3 vs. PSE: 33.7, nmol mg⁻¹ protein), and prominent protein cross-linking such as Schiff bases and disulfide bonds during heat treatment (p < 0.05). BO was the second most destructive technique, while MV caused the least impact (p > 0.05). Principal component analysis indicated a correlation between oxidative damage and meat quality, which was attributed to variations of the PSE and normal samples by BO, RO, and ST treatments. Thus, MV is suggested to be a promising and effective cooking method in reducing the differences in quality and oxidation attributes between PSE and normal chicken meat.

更新日期：2022-03-07

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