冷冻及冻藏过程中鸡肉的食用品质及化学质量属性变化研究进展  

Research Progress on Changes in Eating Quality and Chemical Quality Attributes of Chicken during Freezing and Frozen Storage

作　　者：黄文权 阚启鑫 刘果[1] 王艳梅 杨顺德 宋明月 曹庸[1] HUANG Wenquan;KAN Qixin;LIU Guo;WANG Yanmei;YANG Shunde;SONG Mingyue;CAO Yong(Key Laboratory of Nutraceuticals and Functional Foods of Guangdong Province,College of Food Science,South China Agricultural University,Guangzhou 510642,China;Guangzhou Duomanfen Food Co.Ltd.,Guangzhou 510630,China)

机构地区：[1]华南农业大学食品学院,广东省功能食品活性物重点实验室,广东广州510642 [2]广州多满分食品有限公司,广东广州510630

出　　处：《食品科学》2024年第6期326-336,共11页Food Science

基　　金：广东省引进创新创业团队项目(2019ZT08N291);广东省功能食品活性物重点实验室项目(2018B030322010);农业和社会发展科技专题项目(SL2022B03J01173)。

摘　　要：鸡肉作为国内外肉类蛋白营养的主要来源之一,具有高蛋白、低脂肪的特点。新鲜鸡肉在贮藏过程中容易受到微生物和酶的作用而产生腐败。冷冻是延长鸡肉贮藏期的一种有效方法,但是冷冻过程中形成的冰晶会对鸡肉的化学质量属性产生消极的影响,进而影响其食用品质。本文梳理了传统、现代和新兴的鸡肉冷冻技术,阐述了冷冻速率、冷冻方法、冻藏温度和时间及冻融循环对冷冻鸡肉品质的影响,并重点分析了冷冻及冻藏过程中鸡肉的食用品质(色泽、持水性、嫩度、风味)及化学质量属性(水分、蛋白质、脂质、pH值)变化规律,以期为冷冻鸡肉关键品质的改善与贮藏期的延长提供理论参考。As one of the major sources of protein in the human diet,chicken is characterized by high protein and low fat.Fresh chicken is susceptible to spoilage by microorganisms and enzymes during storage.Freezing is an effective way to extend the storage period of chicken,but ice crystals formed during the freezing process can negatively impact the chemical quality attributes of chicken,thereby affecting its eating quality.This article reviews traditional,modern,and emerging chicken freezing techniques,and elucidates the effects of freezing rate,freezing method,freezing temperature,freezing time,and freeze-thaw cycle on the quality of frozen chicken,with a focus on the changes in the eating quality(color,water-holding capacity,tenderness,and flavor)and chemical quality attributes(moisture,proteins,lipids,and pH)of chicken during freezing and frozen storage.It is our hope that this review will provide a theoretical reference for improving the key quality attributes of frozen chicken and extending its storage period.

关 键 词：冷冻 鸡肉 冰晶 食用品质 化学质量属性 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]