肉类研究2026，Vol.40Issue(3)：55-61,7.DOI:10.7506/rlyj1001-8123-20250421-121
冻融循环对速冻与缓冻调理鸡排品质特性的影响
Effects of Freeze-Thaw Cycles on the Quality Characteristics of Quickly and Slowly Frozen Prepared Chicken Cutlets
摘要
Abstract
Using fresh unfrozen chicken breast as the control(unfrozen group),this study focuses on the effects of different freezing methods(slow freezing at-20℃and liquid nitrogen quick freezing at-80℃)and freeze-thaw cycles(0-4)on the quality characteristics of prepared chicken cutlets in terms of color,water-holding capacity(WHC),texture characteristics,water distribution,total volatile base nitrogen(TVB-N)content,and thiobarbituric acid reactive substances(TBARS)value.The experimental results showed that liquid nitrogen quick freezing significantly shortened the freezing time of prepared chicken cutlets and improved the freezing rate.After one freeze-thaw cycle,the quickly frozen group exhibited significantly better WHC than the slow-freezing group(P<0.05),along with higher relative contents of immobilized water and free water.After two freeze-thaw cycles,no significant differences in shear force were found between the quickly and slowly frozen groups and the unfrozen control group(P>0.05).After 2-4 freeze-thaw cycles,color difference,TVB-N content,total bacterial count(TBC),and TBARS value all increased in both groups,and the difference between them was not significant under the same freeze-thaw cycle.After three freeze-thaw cycles,the TVB-N content,TBARS value,and TBC of both frozen groups were significantly higher than those of the unfrozen control(P<0.05),and the hardness and chewiness reached the lowest level.Therefore,liquid nitrogen quick freezing can improve the water distribution and WHC of prepared chicken cutlets after one freeze-thaw cycle,while the quality difference between the two frozen groups is not significant after two and more freeze-thaw cycles.Based on all quality indicators tested without considering the freezing process,it is recommended that the number of freeze-thaw cycles for chicken cutlets should not exceed two.关键词
冻融循环/液氮速冻/调理鸡排/品质特性Key words
freeze-thaw cycle/liquid nitrogen quick freezing/prepared chicken cutlets/quality characteristics分类
轻工纺织引用本文复制引用
庄俨,曹庸,李淼韵,郑乔匀,马雨茵,郭启锵,杨顺德,王艳梅,黄文权,蔡惠钿..冻融循环对速冻与缓冻调理鸡排品质特性的影响[J].肉类研究,2026,40(3):55-61,7.基金项目
农业和社会发展科技专题项目(SL2022B03J01173) （SL2022B03J01173）
广东省功能食品活性物重点实验室项目(2023B1212060058) （2023B1212060058）
