不同的解冻方式对芷江鸭肉品质的影响  

The Effect of Different Thawing Methods on the Quality of Zhijiang Duck Meat

作　　者：徐燕 娄爱华[1] 董卓琪 田梦瑶 徐廷霞 贺乐丽 吴艳阳[1] XU Yan;LOU Aihua;DONG Zhuoqi;TIAN Mengyao;XU Tingxia;HE Leli;WU Yanyang(School of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《现代食品》2023年第23期61-65,共5页Modern Food

基　　金：芷江鸭高值化加工技术创新研究(2022ZYC016)。

摘　　要：目的:研究不同解冻方法(常温解冻、冷藏解冻、超声解冻、微波解冻和脉冲电场解冻)对冷冻鸭胸肉品质的影响,方法:测试解冻后鸭胸肉的pH值、色泽、剪切力、解冻损失率、蒸煮损失率和质构等指标的变化。结果:脉冲电场解冻能显著降低鸭胸肉的剪切力,且解冻时间较短。冷藏解冻和脉冲电场解冻组的鸭胸肉pH值、解冻损失率和蒸煮损失率也显著低于其他组。脉冲电场解冻组的样品在硬度和咀嚼性等质构特性方面显著优于其他组。而冷藏解冻和脉冲电场解冻对鸭胸肉的色泽影响较小。结论:脉冲电场解冻是最佳的解冻方法,能有效减少解冻鸭胸肉的损失,改善品质。Objective:To investigate the effects of different thawing methods(room temperature thawing,refrigerated thawing,ultrasonic thawing,microwave thawing,and pulsed electric field thawing)on the quality of frozen duck breast meat.Method:To test the changes in pH value,color,shear force,thawing loss rate,steaming loss rate,and texture of duck breast meat after thawing.Result:Pulse electric field thawing can significantly reduce the shear force of duck breast meat,and the thawing time is relatively short.The pH value,thawing loss rate,and cooking loss rate of duck breast meat in the refrigerated thawing and pulsed electric field thawing groups were significantly lower than those in the other groups.The samples of the pulsed electric field thawing group showed significantly better texture characteristics such as hardness and chewiness compared to other groups.However,refrigerated thawing and pulsed electric field thawing have little effect on the color of duck breast meat.Conclusion:Pulse electric field thawing is the best thawing method,which can effectively reduce the loss of thawed duck breast and improve the quality.

关 键 词：解冻方式 芷江鸭胸肉 物理品质 

分 类 号：S858.32[农业科学—临床兽医学]