肉类研究Issue(1)：6-9,4.DOI:10.7506/rlyj1001-8123-201501002
不同的冷冻和解冻方式对鸡肉品质的影响
Effects of Different Freezing and Thawing Processes on Chicken Quality
摘要
Abstract
The objective of this work was to elucidate the effects of two different freezing methods, ordinary freezing at−18℃(freezing 1) and liquid-nitrogen quick freezing (freezing 2), and two different thawing methods, natural thawing at 4℃(thawing 1) and thawing at fluctuating low temperatures (2℃ first and then 6℃ and 2℃ again) and a high humidity higher than 90%(thawing 2), on chicken quality. Four freezing-thawing treatments including 1+1, 1+2, 2+1, and 2+2 were designed. Chicken samples from four treatment groups were measured for water retention properties (juice loss, dripping loss, high-pressure water loss, and cooking loss) and tenderness and subjected to protein analysis by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed that the weight loss of quick frozen chicken was reduced by 1.07%compared with that of ordinary frozen sample. The best water retention properties were obtained by using freezing 2+thawing 2, and the resulting thawing loss, dripping loss, high-pressure loss and cooking loss were 0.22%, 0.54%, 44.53%, and 11.93%(P<0.05), respectively. Degradation of sarcoplasmic proteins was observed to different degrees in all treatment groups, which was minimized by freezing 2+thawing 2. Moreover, this treatment was the most effective for reducing deterioration of chicken quality, increasing water holding properties and decreasing weight loss during freezing and thawing.关键词
冷冻/解冻/鸡肉品质/保水性Key words
freezing/thawing/meat quality/water retention分类
轻工纺织引用本文复制引用
于冰,孙京新,于林宏,刘功明,黄明,徐幸莲..不同的冷冻和解冻方式对鸡肉品质的影响[J].肉类研究,2015,(1):6-9,4.基金项目
农业部公益性行业（农业）科研专项（201303083）；山东省现代农业产业技术体系家禽创新团队建设项目（SDAIT-13-011-11）；“十二五”国家科技支撑计划项目 （）
