不同冻藏温度对鸡胸肉电阻抗特性的影响  

Effect of different frozen storage temperature on electrical impedance of chicken breast meat

作　　者：魏然[1,2] 王鹏[1] 陈天浩 陈星[3] 徐幸莲[1,2] 周光宏[1,2] 

机构地区：[1]南京农业大学国家肉品质量安全控制工程技术研究中心,江苏南京210095 [2]江苏省肉类生产与加工质量安全控制协同创新中心,江苏南京210095 [3]肉品加工与控制教育部重点实验室,江苏南京210095

出　　处：《食品工业科技》2016年第20期312-316,321,共6页Science and Technology of Food Industry

基　　金：十二五国家科技支撑计划(2012BAD28B01;2012BAD28B02-03)

摘　　要：为研究不同冻藏温度条件下鸡胸肉的阻抗特性差异,将白羽鸡鸡胸肉在-10、-20与-30℃的条件下分别冻藏3、6、9、12个月,相应的冻藏时间取20块鸡胸肉解冻,在0.05-200 k Hz的频率范围内,选取6个频率点进行电阻抗特性的分析,检测鸡胸肉的阻抗幅值与阻抗相对变化值（Q值）以及理化品质指标。结果表明：相同冻藏时间内,冻藏温度越高,鸡肉的解冻汁液流失率、脂肪氧化程度、剪切力越大（p〈0.05）,蛋白质溶解度越小（p〈0.05）。随着检测频率的上升,不同冻藏温度鸡胸肉的阻抗幅值均呈下降趋势。在50 Hz频率时,各个冻藏时间的鸡胸肉在不同冻藏温度条件下的阻抗幅值均存在差异（p〈0.05）;在200 k Hz频率时,-10℃处理组的阻抗幅值在冻藏3个月与6个月时显著低于其它处理组（p〈0.05）。在冻藏过程中,-10℃冻藏组的Q值均显著高于-30℃处理组的Q值（p〈0.05）。冻藏温度对解冻鸡胸肉的阻抗幅值与Q值产生影响,阻抗特性的差异能够反映冷冻鸡胸肉品质的差异,不同冻藏温度鸡肉的电阻抗特性差异为阻抗技术在冻肉品质检测中的应用提供了基础。The objective of this research was to study the electrical impedance of chicken breast meat under different frozen temperatures.Samples of white-feather broiler chicken breast muscles were kept in frozen storage for different periods of time（3,6,9 and 12 months）at -10,-20 and-30 ℃ respectively.impedance magnitudes at 6 different frequencies between 0.05 kHz and 200 kHz,impedance change ratio（Q value） ,and key quality attributes of thawed samples were investigated.The results showed that thawing loss and protein solubility of thawed chicken breast meat with the same freezing time decreased with increasing frozen temperature,while level of lipid oxidation and shearing force of the samples increased （p 〈 0.05）. Impedance magnitude of samples at different frozen temperature declined with rising frequency.At the frequency of 50 Hz, impedance magnitudes of the same frozen time chicken breast meat were different at different frozen temperatures（ p 〈 0.05）.At the frequency of 200 kHz, magnitudes of the samples frozen at -10 ℃ were significantly lower than those of other temperature groups during 3 and 6 months of storage（p 〈0.05）.The Q values of -10 ℃ frozen group were higher significantly than those at -30 ℃（p 〈0.05）.The results indicated that frozen temperature had an influence on impedance magnitude and Q value of thawed chicken, breast meat, which could reflect the difference of quality. Theory foundations were provided by these results for applying impedance technology in frozen meat quality detection.

关 键 词：阻抗幅值 Q值 冻藏温度 鸡胸肉 电阻抗技术 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]