不同的冷冻和解冻方式对鸡肉品质的影响.docx

不同的冷冻和解冻方式对鸡肉品质的影响

于冰;孙京;于林宏;刘功明;黄明;徐幸莲

【摘要】争论不同的冷冻和解冻方式对鸡肉品质的影响，承受―18℃的一般式冷冻

〔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〕、嫩度等指标并进展十二烷基硫酸钠-聚丙烯酰胺凝胶电泳

〔sodiumdodecylsulfatepolyacrylamidegelelectrophoresis，SDS-〕。结果说明：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、削减损失的效果是最好的。%Theobjectiveofthisworkwastoelucidatetheeffectsoftwodifferentfreezingmethods,ordinaryfreezingat?18℃(freezing1)andliquid-nitrogenquickfreezing(freezing2),andtwodifferentthawingmethods,naturalthawingat4℃(thawing1)andthawingatfluctuatinglowtemperatures(2℃firstandthen6℃and2℃again)andahighhumidityhigherthan90%(thawing2),onchickenquality.Fourfreezing-thawingtreatmentsincluding1+1,1+2,2+1,and2+2weredesigned.Chickensamplesfromfourtreatmentgroupsweremeasuredforwaterretentionproperties(juiceloss,drippingloss,high-pressurewaterloss,andcooking

loss)andtendernessandsubjectedtoproteinanalysisbysodiumdodecyl

sulphate-polyacrylamidegelelectrophoresis(SDS-).Theresultsshowedthattheweightlossofquickfrozenchickenwasreducedby1.07%comparedwiththatofordinaryfrozensample.Thebestwaterretentionpropertieswereobtainedbyusingfreezing2+thawing2,andtheresultingthawingloss,drippingloss,high-pressurelossandcookinglosswere0.22%,0.54%,44.53%,and11.93%(P0.05),respectively.Degradationofsarcoplasmicproteinswasobservedtodifferentdegreesinalltreatmentgroups,whichwasminimizedbyfreezing2+thawing2.Moreover,thistreatmentwasthemosteffectiveforreducingdeteriorationofchickenquality,increasingwaterholdingpropertiesanddecreasingweightlossduringfreezingandthawing.

【期刊名称】《肉类争论》

【年(卷),期】2023(000)001

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