摘要
为研究冻结速率对鸡胸肉品质的影响,将24只三黄鸡屠宰并预冷8 h后取胸肉作为研究对象,样品分为3个处理组,分别置于-15、-25、-35℃下冻结,测定冻结速率、解冻汁液流失率、加压失液率、蒸煮损失率、色差、蛋白质溶解度、TBARS值、Ca2+-ATPase活力的变化。结果表明:冻结速率对鸡胸肉解冻汁液流失率、加压失液率、蒸煮损失率、色差、TBARS值、Ca2+-ATPase活力有显著影响(P<0.05),而对蛋白质溶解度无显著影响(P>0.05),且冻结速率越大,鸡胸肉品质越好。
To investigate the effects of freezing rate on chicken breast quality, 24 chicken breast were chilled for 8 hours and divided into three groups： one group frozen at- 15℃ , one group at -25℃ and one group at -35℃. Freezing rate, thawing loss rate, pressure loss rate, cooking loss rate, color, protein solubility, TBARS value and Ca2＋-ATPase activity were measured. Freezing rate showed a significant effect on thawing loss rate, pressure loss rate, cooking loss rate, color, TBARS value and Ca2＋ -ATPase activity （P 〈 0.05） , but no significant effect on protein solubility （P 〉 0.05）. The quicker the freezing rate, the better quality of chicken breast.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第10期204-208,共5页
Food and Fermentation Industries
基金
国家肉鸡产业技术体系(nycylx-42-G5-01)
国家自然科学基金(30972133)
关键词
冻结速率
鸡胸肉
品质
freezing rate, chicken breast meat, quality
