肉类研究2024，Vol.38Issue(9)：42-47,6.DOI:10.7506/rlyj1001-8123-20240611-141
解冻方式对速冻鸡肉饼品质的影响
Effect of Different Thawing Methods on the Quality of Chicken Patty
摘要
Abstract
The effects of different thawing methods on the quality of prepared chicken patties were studied.Fresh chicken patties were frozen at-40℃for 12 h,and then thawed by four methods:room temperature,low temperature,water immersion and microwave.The quality changes of chicken patties under different thawing methods were evaluated in terms of color,thiobarbituric acid reactive substances(TBARS)value,cooking loss rate,thawing loss rate and total sulfhydryl group content.The results showed that there was no significant difference in the pH of chicken patties among all treatment groups(P＞0.05).The a* value of chicken patties in the microwave thawing group was significantly lower than those of the other three thawing groups(P＜0.05).The thawing loss rate,cooking loss rate and TBARS value of the low temperature thawing group were significantly lower than those of the room temperature and microwave thawing groups(P＜0.05).The total sulfhydryl group content of the low temperature thawing group was higher than those of the other thawing groups(P＜0.05).In summary,low temperature thawing is the best thawing method for chicken patties among the four thawing methods,which can effectively maintain the quality of chicken patties.关键词
鸡肉饼/解冻方式/品质/脂肪氧化/蛋白质氧化Key words
chicken patty/thawing method/quality/lipid oxidation/protein oxidation分类
轻工纺织引用本文复制引用
王瑞,牛舒昱,王蕊,魏宜彤..解冻方式对速冻鸡肉饼品质的影响[J].肉类研究,2024,38(9):42-47,6.基金项目
山西省基础研究计划(自由探索类)青年项目(202303021212505) （自由探索类）
吕梁市引进高层次科技人才重点研发项目(2022RC18) （2022RC18）
2022年度吕梁学院博士启动经费项目 （）
