摘要
以经包装和未包装的冷冻鸡胸肉为研究对象,通过测定其全质构特性、剪切力值、肉色、蒸煮损失、全蛋白质含量、pH、TVB-N值、TBARS值及菌落总数,研究不同静水解冻温度对冷冻鸡胸肉品质特性的影响。研究表明,低温静水解冻后包装冷冻鸡胸肉的品质特性优于未包装的;与其他解冻温度相比,12℃下解冻鸡胸肉的剪切力值更接近新鲜鸡胸肉,且菌落总数、脂肪和蛋白质的氧化和降解程度均较低;16℃下解冻鸡胸肉的颜色和全质构特性较好,且总蛋白质含量损失和蒸煮损失较低,鸡胸肉的保水性较好。因此,12~16℃包装静水解冻能更好地保持鸡胸肉的品质。
The effects of different hydrostatic thawing temperatures on the quality characteristics of the packed and unpacked frozen chicken breasts by measuring the total texture,shear stress,flesh color,cooking loss,total protein content,pH,TVB-N,and TBARS values.The results showed that the quality of the packed frozen chicken breast after hydrostatic thawing at low temperature was better than the unpacked one.Compared to thawing at other temperature,the shear strength of chicken breast thawing at 12 ℃ was closer to the shear strength of fresh chicken breast,and the total numbers of colony as well as the degree of oxidation and degradation of fat and protein in it was lower.The color and total texture of the chicken breast thawed under 16 ℃ were better,and the loss of total protein content and the loss of cooking were lower,with the better water retention.Therefore,we suggested that hydrostatic thawing of packed chicken breast at 12~16℃could maintain the quality better.
作者
张根生
张红蕾
岳晓霞
王芮
池天奇
ZHANG Gen-sheng;ZHANG Hong-lei;YUE Xiao-xia;WANG Rui;CHI Tian-qi(College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, China)
出处
《食品与机械》
CSCD
北大核心
2017年第9期167-172,共6页
Food and Machinery
基金
黑龙江省重大项目(编号:GA15B302)
关键词
鸡胸肉
低温
静水解冻
品质特性
chicken breast
low temperature
hydrostatic thawing
quality characteristics
