不同冻藏条件对鸡胸肉品质特性的影响

为研究不同冻藏条件对鸡胸肉品质特性的影响,本实验以新鲜鸡胸肉为原料,于-16、-26和-36 ℃分别冻藏1、2、3、4、5、6个月,分析比较不同冻藏温度和时间对鸡胸肉的系水力、色泽、蛋白质变性程度、嫩度、脂肪酸败及新鲜度的影响情况。结果表明,随着冻藏温度的升高及冻藏时间的延长,pH呈现先降低后升高的趋势,鸡胸肉的解冻损失率、蒸煮损失率、剪切力以及b*值也逐渐增加,L*值、总蛋白及肌原纤维蛋白溶解度显著降低(p<0.05),但对肌浆蛋白的溶解度无显著影响(p<0.05);a*值则在冻藏前1个月显著增加(p<0.05),但随后逐渐降低,且随着冻藏温度升高而减小(p<0.05)。衡量系水力指标的解冻损失和蒸煮损失结果,衡量色差的L*、a*和b*值以及衡量蛋白变性指标的三大蛋白溶解度和TBARS值与TVB-N值均表明,鸡胸肉在冻藏温度为-36~-26 ℃及冻藏时间为5个月内能有效维持较好的鸡胸肉食用品质。此外,各指标间的相关性分析表明,不同冻藏条件下解冻损失率、蒸煮损失率、剪切力、TVB-N值、TBARS值、a*值、b*值、蛋白溶解度与新鲜鸡胸肉呈现显著的差异(p<0.05),而pH、L*值与新鲜鸡胸肉差异不明显(p>0.05)。本文为快速发展的冷冻禽肉的加工及贮藏环境提供了理论依据。

Effect of Different Frozen Conditions on the Quality of Chicken Breast

To provide theoretical basis for the rapid development of frozen poultry meat processing and storage conditions,the fresh chicken breast meat stored in different temperatures of-16,-26 and-36 ℃ and different frozen time of 1 month,2 months,3 months,4 months,5 months and 6 months were studied by determining the effects of water content,color,protein denaturation,tenderness,loss of fatty acid and freshness of chicken breast meat. The results showed that with increased frozen temperature and time,the value of pH became to increase at the beginning and decrease afterwards,the values of chicken breast meats’ thawing loss,the cooking loss,shear stress and b* also gradually increased,and the L* value,total protein and myofibril protein solubility decreased gradually(p<0.05),but the value of muscle plasma protein solubility hadn’t significant effect(p<0.05);and the a* value increased significantly in the first month(p<0.05),but thenit gradually decreased(p<0.05). For the results of thawing loss and cooking loss,the L*,a* and b*,the protein solubility and TBARS value and TVB-N values all showed that the chicken breast meat frozen at-36~-26 ℃ and within 5 months storage could effectively delay and maintain the good eating quality and acceptable freshness. What’s more,the correlation analysis between the quality indicators showed that under different frozen conditions,the chicken breast meats’ thawing loss,cooking loss,shear stress and TVB-N value,TBARS value,a*,b* value,protein solubility had significant difference with the fresh ones(p<0.05),and the value of pH,L* had not obvious difference with fresh chicken breast meat(p>0.05).