超声波解冻对鸡胸肉品质的影响

本实验旨在研究超声波解冻对鸡胸肉品质的影响。以15 ℃静水解冻组为对照组，在同样水温条件下，以 4 种不同功率（120、180、240、300 W）超声波解冻组为实验组，分析不同功率超声波解冻对鸡胸肉品质的影响。 结果表明：与对照组相比，超声波解冻后鸡胸肉红度（a*值）显著升高，解冻时间显著缩短，细菌总数显著降低 （P＜0.05），但其解冻汁液流失率、T23（表征自由水）峰面积比显著升高（P＜0.05），pH值、亮度（L*值）、总蛋 白溶解度和肌原纤维蛋白溶解度显著降低（P＜0.05）；与240 W和300 W超声波处理组相比，120 W和180 W超声波解 冻后鸡胸肉剪切力、总蛋白溶解度和肌原纤维蛋白溶解度显著升高（P＜0.05），T23峰面积比显著降低（P＜0.05）， 而180 W超声波处理组细菌总数显著低于120 W处理组（P＜0.05）。综合分析，与静水解冻相比，超声波解冻工艺 可有效提高鸡胸肉解冻速率并显著改善新鲜度，但解冻后鸡胸肉蛋白质变性导致保水性较差，解冻汁液流失率高且 肉色偏暗，对解冻后鸡胸肉品质有一定的负面影响，其中180 W超声波解冻对鸡胸肉品质负面影响最小。

Effect of Ultrasonic Thawing Method on Quality Characteristics of Chicken Breast Meat

The effect of ultrasonic thawing method on quality characteristics of chicken breast meat was investigated. Water thawing (15 ℃) was taken as the control group while four experimental groups were set up: thawing at different ultrasonic powers (15 ℃; 120, 180, 240 and 300 W). The differences in quality parameters of the thawed samples were analyzed. The results showed that compared with the control group, the a* value of thawed chicken breast in the experimental groups increased significantly, and thawing time and total bacterial count decreased (P < 0.05). However, the thawing loss and T23 peak area ratio of all ultrasonic thawing treatments were significantly higher (P < 0.05), and pH, L* value, total protein solubility, and myofibril protein solubility were significantly lower than those in the control group (P < 0.05). The shear force, total protein solubility and myofibrillar protein solubility in the 120 and 180 W groups were significantly higher compared with 240 and 300 W ultrasonic treatment (P < 0.05), and T23 peak area ratio was significantly lower (P < 0.05). Furthermore, significantly lower total bacterial count was resulted from ultrasonic thawing at 180 W than at 120 W (P < 0.05). Overall, ultrasonic thawing treatment could effectively improve the thawing rate along with a significant improvement in the freshness of chicken breast meat; however, it had a detrimental effect on the water-holding capacity and color and exacerbated the degree of protein denaturation and the least negative effect was observed at 180 W.