解冻方式对冻结鸡汤流变与蛋白质的影响  

Effect of thawing method on rheology and protein of frozen chicken soup

作　　者：唐棋 夏杨毅[1,2] 侯佰慧 梅甜恬 TANG Qi;XIA Yang-yi;HOU Bai-hui;MEI Tian-tian(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Special Food Programme and Technology Research Center,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与机械》2018年第11期34-39,共6页Food and Machinery

基　　金：公益性行业(农业)科研专项(编号:201303082-7);四川省科技支撑计划(编号:2016NZ0003-05)

摘　　要：探究解冻方式(微波、高温水浴、室温空气解冻)对冻结鸡汤(-20,-40℃冻结)流变与蛋白质的影响。结果表明:冻结鸡汤解冻后汤体具有假塑性;相同剪切速率条件下,-20℃冻结鸡汤室温空气解冻后黏度和剪切应力均大于-40℃冻结鸡汤,但微波、高温水浴解冻后的黏度和剪切应力趋势线几乎完全重合,且均低于室温空气解冻组。同一冻结鸡汤室温空气解冻后的胶原蛋白含量、可溶性蛋白含量、巯基含量和乳化活性均显著高于其他解冻方式(P<0.05),但羰基含量显著低于其他解冻方式(P<0.05)。因此,不同解冻方式的冻结鸡汤流变和蛋白质变化较大,且微波、高温水浴解冻对冻结鸡汤的影响比室温空气解冻更大。The effects of different thawing methods,including microwave,high-temperature water bath,and room temperature air,on the rheology and protein of frozen chicken soup(freezing at-20 ℃and-40℃)were investigated.The results showed that thawed frozen chicken soup had pseudoplasticity.Under the same shear rate,the viscosity and shear stress of frozen chicken soup at-20℃ were greater than those in the-40℃ frozen chicken soup.However,the thawing viscosity and shear stress by microwave and high temperature thawing trended preformed almost the same,both were lower than the room temperature air thawing group.The frozen collagen solution,soluble protein content,sulfhydryl content and emulsifying activity of the same frozen chicken soup were significantly higher than other thawing methods(P<0.05),but the carbonyl content was significantly lower than other thawing methods(P<0.05).Therefore,the rheological and protein oxidation characteristics of frozen chicken soups with different thawing methods changed greatly, while the effects of microwave thawing and high temperature water bath thawing on frozen chicken soups were greater than room temperature air thawing.

关 键 词：鸡汤 解冻方式 流变特性 蛋白质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]