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The Comparative Study of the Characteristics in Different Breeds of Chicken during Postmorterm Aging

Author: SongYu
Tutor: XuXingLian
School: Nanjing Agricultural College
Course: Of Food Science
Keywords: Xueshan chicken 817 broiler North Jiangsu traditional chicken postmorterm aging quality
CLC: TS251.1
Type: Master's thesis
Year: 2011
Downloads: 18
Quote: 0
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Abstract


After the chicken were slaughtered, Changes of the biochemical indicators will have some impact on meat tenderness during the aging time. We need to understand these issues how food quality change between different breeds of chicken during postmortem aging.Which changes of factor has important implications to the tenderness of the meat. Which changes of factors in the species is more evident, it will help us analyz the various physical and chemical indicators of meat quality and eating quality and other aspects.We can determine the merits of the main meat quality traits and provide a theoretical basis to carry out standard methods for assessing the quality of chicken and future breeding of quality chicken. In this study, the changes of Water holding capacity, tenderness, microstructure and energy metabolism of Xueshan chicken 817 broilers and north Jiangsu traditional chicken during the aging time. We compared the different breeds of chicken soup taste of nucleotides and free amino acids and other substances in each chicken soup.1. Comparative study of changes of basic quality in different breeds of chicken during postmortem agingThis study was designed to compare the changes of pH value, meat color (L*,a*,b*)and distribution and changes of water content of Xueshan chicken breasts,817 broilers and north Jiangsu traditional chicken during postmortem aging, The results showed that as the aging time increased, L* values of Xueshan chicken were significantly higher than the others; a* values of Xueshan chicken were significantly lower than 817 broilers; b* values of Xueshan chicken increased significantly during postmortem aging and higher than north Jiangsu traditional chicken.As the aging time increased, the immobilized water content of Xueshan chicken significantly reduced and higher than north Jiangsu traditional chicken. Water holding capacity of Xueshan chicken significantly increased all the time and higher than 817 broilers at 0-4 h postmortem,significant difference is shown with two other chicken at 8h.Cooking loss at 2h was significantly higher than at 0.5h in Xueshan chicken. Cooking loss of Xueshan chicken was significantly less than north Jiangsu traditional chicken by time(P<0.05).2. Comparative study of of shear force value change and ultrastructure change in different breeds of chicken during postmortem agingIn this experiment, the changes of shear force value and ultralstructure of three kinds of chicken in the post-mortem were studied. Chicken samples were measured for sarcomere length and fiber diameter by using transimission electron microscope and shear force value. Results showed that postmortem aging can significantly improve the tenderness of meat,the shear force value of Xueshan chicken reduce significantly.sarcomere length values were significantly different by the time which reduced at 0.5-2h postmortem and increased significantly at 2-24 h postmortem (P<0.05); the muscle fiber diameter of Xueshan chicken was less than North Jiangsu traditional chicken’s.3. Comparative study of Changes in protein degradation and taste precursor (ATP,ADP,AMP) in different breeds of chicken during postmortem agingThe changes of protein solubility and energy metabolism of three kinds of chicken in the post-mortem were studied. Firstly chicken samples were measured for changes in protein molecules by using transimission electron microscope and SDS-PAGE, then the consumption of energy substances such as ATP in the muscle were determined. Results showed that the new protein weighting 35 kDa in Xueshan chicken was degradated from the SDS-PAGE electrophoresis graphs, while degradation product,the myosin light chain 23kDa and protein weighting 37kDa were darker than north Jiangsu traditional chicken and 817 broilers. While LC1 had no significant differentce with north Jiangsu traditional chicken protein solubility of both Xueshan chicken and north Jiangsu traditional chicken were lowest at 2h. The solubility of myofibrillar proteins of Xueshan chicken achieved minimum at 2h and maximum at 8h,respectively. The myofibrillar proteins solubility of 817 broilers and north of jiangsu traditional chicken were in the maximum at 4h and 24h,respectively.The ATP level of Xueshan chicken decreased significantly at 0.5-4h postmortem (P<0.05). There were no significant differences between varieties.The ADP content in Xueshan chicken and north of jiangsu traditional chicken ware decreased significantly at 2-24h postmortem.The IMP content in Xueshan chicken and north Jiangsu traditional chicken were increased significantly at postmortem aging and significantly higher than 817 broilers. 4. Influence of ageing time on different breeds of chicken soupSoups were made by those three kinds of chicken with the same process. Followed by testing FAA, nucleotide and sensory evaluation to discuss the impact of differernt type on the flavor of chicken casseroles.The results showed that:the content of FAA(especially Asp and Glu) in soup was increased significantly after 24h postmortem(P<0.05).Different kinds had different FAA content.The content of Asp、Glu、Thr、Leu in north of jiangsu traditional chicken, Ser、Gly、Ile in Xueshan chicken and Val in 817 broilers were higher than others. The amount of nucleotide is generally different in those chicken, especially CMP、IMP、AMP in north Jiangsu traditional chicken generally were highest,CMP、AMP content after increased significantly in 817 broilers and north Jiangsu traditional chicken afert 24h.The content of CMP、IMP in Xueshan chicken and north Jiangsu traditional chicken were higher than 817 broilers. The amount of IMP decreased significantly in those chicken.There is no difference in sensory evaluation between chicken slaughtered at 0.5h and 24h,but different kinds were significantly differernt. The chicken soup of north of jiangsu traditional chicken tastes and smells better and 817 broilers is worst, Xueshan chicken soup is more than north Jiangsu traditional chicken but the meat quality is better.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Slaughtering and meat processing industries > Basic science
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