食品与机械2017，Vol.33Issue(9)：167-172,6.DOI:10.13652/j.issn.1003-5788.2017.09.035
低温静水解冻对鸡胸肉品质特性的影响
Effect of low temperature hydrostatic thawing on the quality of chicken breast
摘要
Abstract
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.关键词
鸡胸肉/低温/静水解冻/品质特性Key words
chicken breast/low temperature/hydrostatic thawing/quality characteristics引用本文复制引用
张根生,张红蕾,岳晓霞,王芮,池天奇..低温静水解冻对鸡胸肉品质特性的影响[J].食品与机械,2017,33(9):167-172,6.基金项目
黑龙江省重大项目(编号:GA15B302) （编号:GA15B302）
