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当前位置: 首页 > 文章 > 不同冻藏温度和时间对鸡胸肉食用品质的影响 南京农业大学学报 2012,35 (4) 115-120
Position: Home > Articles > Effect of different frozen storage temperature and time on the eating quality of chicken breast meat Journal of Nanjing Agricultural University 2012,35 (4) 115-120

不同冻藏温度和时间对鸡胸肉食用品质的影响

作  者：
牛力;陈景宜;黄明;徐幸莲;周光宏
单  位：
南京农业大学肉品加工与质量控制教育部重点实验室
关键词：
冻藏温度;冻藏时间;鸡胸肉;食用品质
摘  要：
通过测定解冻汁液流失率、肉色、蛋白质溶解度、肌球蛋白Ca2+-ATPase活力、TBARS值的变化规律,研究冻藏温度(-35、-25和-15℃)和冻藏时间(0、30、60、90、120、150和180 d)对鸡胸肉食用品质的影响。结果表明:随着冻藏温度升高、冻藏时间延长,鸡胸肉解冻汁液流失率、b*值(黄度值)、TBARS值逐渐升高,L*值(亮度值)、肌原纤维蛋白溶解度、总蛋白溶解度、肌球蛋白Ca2+-ATPase活力逐渐降低(P<0.05);a*值(红度值)在冻藏前30 d显著升高,之后逐渐降低,且冻藏温度越高,a*值越低(P<0.05);冻藏温度对肌浆蛋白溶解度无显著影响,但随着冻藏时间的延长,肌浆蛋白溶解度逐渐降低(P<0.05)。结论:鸡胸肉食用品质在冻藏过程中逐渐降低,且冻藏温度越高,品质下降越快。
译  名：
Effect of different frozen storage temperature and time on the eating quality of chicken breast meat
作  者：
NIU Li,CHEN Jing-yi,HUANG Ming,XU Xing-lian,ZHOU Guang-hong(Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Nanjing Agricultural University,Nanjing 210095,China)
关键词：
frozen storage temperature;frozen storage time;chicken breast meat;eating quality
摘  要：
The effects of frozen storage temperature(-35,-25 and-15 ℃)and time(0,30,60,90,120,150 and 180 d)on the eating quality of chicken breast meat were investigated by measuring the changes of thawing loss rate,color,protein solubility,myosin Ca2+-ATPase activity and TBARS value.As frozen storage temperature and time increased,thawing loss rate,b* value(yellowness value),and TBARS value of chicken breast meat increased,but L* value(lightness value),total and myofibrillar protein solubilities,and Ca2+-ATPase activity decreased(P<0.05).A marked increase in a* value(redness value)was observed up to 30 days,followed by continuous decrease up to 180 days of storage(P<0.05).The a* value decreased with increasing frozen storage temperature as well(P<0.05).Frozen storage temperature had no significant effect on the solubility of sarcoplasmic proteins,but the sarcoplasmic protein solubility decreased as frozen storage time increased(P<0.05).This confirmed that the eating quality of chicken breast meat deteriorated gradually during frozen storage and that higher temperature resulted in lower eating quality.

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