酒精浸泡速冻条件下鸡肉的品质分析  

Quality Analysis of Chicken under Ethanol Immersion Freezing

作　　者：李凌云 陈乐乐 刘战辉 黄桂颖[2] 陈嘉澍[3] 刘巧瑜[2] 曾晓房[2] LI Lingyun;CHEN Lele;LIU Zhanhui;HUANG Guiying;CHEN Jiashu;LIU Qiaoyu;ZENG Xiaofang(Guangdong Wen's Jiawei Foodstuff Co.,Ltd.,Yunfu,Guangdong 527400,China;College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510225,China;College of Mechannical&Electrical Engineering,Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510225,China)

机构地区：[1]广东温氏佳味食品有限公司,广东云浮527400 [2]仲恺农业工程学院轻工食品学院,广东广州510225 [3]仲恺农业工程学院机电工程学院,广东广州510225

出　　处：《农产品加工》2023年第15期62-68,共7页Farm Products Processing

基　　金：畜禽鲜品品质改善技术研究及深加工产品开发项目“冰鲜鸡冷冻锁鲜技术及其应用”(温氏[2020]139号);广东省岭南特色食品科学与技术重点实验室项目(2021B1212040013);农业农村部岭南特色食品绿色加工与智能制造重点实验室项目(农计财发[2021]20号)。

摘　　要：为了研究酒精浸泡速冻对鸡肉品质的影响,以-18℃和-30℃空气冷冻处理方式作为对照,对酒精浸泡速冻处理的麻黄鸡的品质进行分析。通过测定麻黄鸡的最大冰晶带通过时间、鸡肉的色差、质构、硫代巴比妥酸(Thiobarbituric acid,TBA)和挥发性盐基氮(Total volatile basic-nitrogen,TVB-N)等指标,以及冷冻前后蛋白变化情况,结合模糊数学感官评价法对白切鸡进行感官评价,分析了3种不同冻结方式对麻黄鸡品质的影响。结果表明,使用酒精浸泡速冻方式的麻黄鸡通过最大冰晶带的时间为50 min,比使用-18℃空气冷冻和-30℃空气冷冻结方式的麻黄鸡的最大冰晶带通过时间分别缩短7倍和6倍。质构测定结果显示,冻结后剪切力增大,-18℃空气冷冻鸡肉的剪切力与新鲜组差异性显著(p<0.05);酒精浸泡速冻组的TBA值和TVB-N值分别为0.05 mg/kg和7.71 mg/100 g,与新鲜组差异性不显著(p>0.05);酒精浸泡速冻的肌浆蛋白降解程度最小;酒精浸泡速冻风味不如-30℃空气冷冻,但感官得分最高。综上所述,酒精浸泡速冻能有效保持新鲜鸡肉的品质,更适宜用作麻黄鸡的冻结方法。In order to investigate the effects of ethanol immersion freezing on the quality of ephedra chicken.The quallities of ephedra chickens treated by ethanol immersion freezingwere compared with those treated by air freezing with-18℃and-30℃.the time of passing the maximum crystal zone,fuzzy mathematics sensory evaluation,color,texture,TBA and TVB-N and the dynamic change of protein measurements were performed.The results showed that the time of passing the maximum crystal zone of ephedra chickens treated by ethanol immersion freezing was 50 min.7 times and 6 times less than those treated by air freezing with-18℃and-30℃,respectively.After freezing,the shear force increased,and the shear force of air freezing with-18℃was significantly different from that of fresh chicken(p<0.05).The TBA and TVB-N values of the ethanol immersion freezing group were 0.05 mg/kg and 7.71 mg/100 g,and there was no significant difference from that of fresh chicken(p>0.05).The degradation of sarcoplasmic proteins by ethanol immersion freezing was minimized.The flavor of ethanol immersion freezing was not as good as air freezing with-30℃,but the sensory score of ethanol immersion freezing was highest.To sum up,ethanol immersion freezing could effectively maintain the quality of fresh chicken,and is more suitable for freezing ephedra chicken.

关 键 词：冻结方式 酒精浸泡速冻 模糊数学感官评价 麻黄鸡 品质分析 

分 类 号：TS251.4[轻工技术与工程—农产品加工及贮藏工程]