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当前位置: 首页 > 文章 > 不同的冷冻和解冻方式对鸡肉品质的影响 肉类研究 2015 (1) 6-9
Position: Home > Articles > Effects of Different Freezing and Thawing Processes on Chicken Quality MEAT RESEARCH 2015 (1) 6-9

不同的冷冻和解冻方式对鸡肉品质的影响

作  者：
于冰;孙京新;于林宏;刘功明;黄明;徐幸莲
单  位：
青岛农业大学食品科学与工程学院;南京农业大学食品科技学院
关键词：
冷冻;解冻;鸡肉品质;保水性
摘  要：
研究不同的冷冻和解冻方式对鸡肉品质的影响,采用―18℃的普通式冷冻(普冻)和液氮速冻(速冻)两种冷冻方式,4℃的空气自然解冻(空解)和低变温(2℃→6℃→2℃)高湿(相对湿度>90%)解冻(变温解)两种解冻方式。设计普冻+空解、普冻+变温解、速冻+空解、速冻+变温解4种不同的冷冻和解冻处理组,测定各处理组鸡肉样品的保水性(解冻汁液流失率、滴水损失率、加压失水率、蒸煮损失率)、嫩度等指标并进行十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecylsulfate polyacrylamide gel electrophoresis,SDS-PAGE)。结果表明:速冻比普冻的干耗率降低1.07%,速冻+变温解处理组的保水性最好,其解冻汁液流失率、滴水损失率、加压失水率、蒸煮损失率分别为0.22%、0.54%、44.53%、11.93%(P<0.05),每个处理组的鸡肉肌浆蛋白发生不同程度的降解,速冻+变温解处理组的肌浆蛋白降解程度最小。液氮速冻+低温高湿变温解冻工艺在降低鸡肉冷冻和解冻过程中品质劣变、增加鸡肉保水性、减少损失的效果是最好的。
译  名：
Effects of Different Freezing and Thawing Processes on Chicken Quality
作  者：
YU Bing;SUN Jingxin;YU Linhong;LIU Gongming;HUANG Ming;XU Xinglian;College of Food Science and Engineering, Qingdao Agricultural University;College of Food Science and Technology, Nanjing Agricultural University;
关键词：
freezing;;thawing;;meat quality;;water retention
摘  要：
The objective of this work was to elucidate the effects of two different freezing methods, ordinary freezing at-18 ℃(freezing 1) and liquid-nitrogen quick freezing(freezing 2), and two different thawing methods, natural thawing at 4 ℃(thawing 1) and thawing at fluctuating low temperatures(2 ℃ first and then 6 ℃ and 2 ℃ again) and a high humidity higher than 90%(thawing 2), on chicken quality. Four freezing-thawing treatments including 1 + 1, 1 + 2, 2 + 1, and 2 + 2 were designed. Chicken samples from four treatment groups were measured for water retention properties(juice loss, dripping loss, high-pressure water loss, and cooking loss) and tenderness and subjected to protein analysis by sodium dodecyl sulphate-polyacrylamide gel electrophoresis(SDS-PAGE). The results showed that the weight loss of quick frozen chicken was reduced by 1.07% compared with that of ordinary frozen sample. The best water retention properties were obtained by using freezing 2 + thawing 2, and the resulting thawing loss, dripping loss, high-pressure loss and cooking loss were 0.22%, 0.54%, 44.53%, and 11.93%(P < 0.05), respectively. Degradation of sarcoplasmic proteins was observed to different degrees in all treatment groups, which was minimized by freezing 2 + thawing 2. Moreover, this treatment was the most effective for reducing deterioration of chicken quality, increasing water holding properties and decreasing weight loss during freezing and thawing.

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