食品科学2016，Vol.37Issue(20)：241-246,6.DOI:10.7506/spkx1002-6630-201620041
低温解冻相对湿度对鸡胸肉品质的影响
Effects of Low Temperature Thawing under Different Humidity Conditions on the Quality Characteristics of Chicken Breast
摘要
Abstract
The effects of low temperature (4℃) thawing under different relative humidity (RH) conditions on the quality characteristics of chicken breast were investigated. Low temperature refrigerator thawing (4 ℃; RH 65%–81%) was taken as the control group, and four different humidity (4 ℃; RH 80%, RH 85%, RH 90% and RH 95%) thawing methods were set as the experimental groups. The differences in thawing time, drip loss, pH, color, texture, protein solubility, total bacterial count (TBC), and total volatile basic nitrogen (TVB-N) and water distribution were analyzed among ifve thawing samples. The results showed that with increasing RH thawing time, thawing drip loss andT23 peak area ratio in the RH 90% and RH 95%groups were signiifcantly lower than those of the control group (P <0.05), whereasL* value,a* value, hardness, chewiness, total protein solubility, sarcoplasmic protein solubility, andT22 peak area ratio in both experimental groups were signiifcantly higher (P < 0.05). Moreover, signiifcantly higher TBC and TVB-N content were observed for the RH 95% group (P < 0.05). In conclusion, the best quality of chicken breast could be obtained through RH 90% low temperature thawing method, which could effectively decrease muscle protein denaturation, reduce thawing drip loss and improve the color in thawing process.关键词
相对湿度/低温解冻/鸡胸肉/肉品质Key words
relative humidity (RH)/low temperature thawing/chicken breast/meat quality分类
轻工纺织引用本文复制引用
张昕,高天,宋蕾,张林,江芸,李蛟龙,高峰,周光宏..低温解冻相对湿度对鸡胸肉品质的影响[J].食品科学,2016,37(20):241-246,6.基金项目
“十二五”国家科技支撑计划项目 （）
