不同的冷冻和解冻方式对鸡肉品质的影响  

Effects of Different Freezing and Thawing Processes on Chicken Quality

作　　者：于冰[1] 孙京新[1] 于林宏 刘功明[1] 黄明[2] 徐幸莲[2] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《肉类研究》2015年第1期6-9,共4页Meat Research

基　　金：农业部公益性行业(农业)科研专项(201303083);山东省现代农业产业技术体系家禽创新团队建设项目(SDAIT-13-011-11);"十二五"国家科技支撑计划项目(2012BAD28B03)

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。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.

关 键 词：冷冻 解冻 鸡肉品质 保水性 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]