Abstract: To investigate the effects of freezing rate on chicken breast quality,24 chicken breast were chilled for 8 hours and divided into three groups: one group frozen at-15℃,one group at-25℃ and one group at-35℃.Freezing rate,thawing loss rate,pressure loss rate,cooking loss rate,color,protein solubility,TBARS value and Ca2+-ATPase activity were measured.Freezing rate showed a significant effect on thawing loss rate,pressure loss rate,cooking loss rate,color,TBARS value and Ca2+-ATPase activity(P<0.05),but no significant effect on protein solubility(P>0.05).The quicker the freezing rate,the better quality of chicken breast.
牛力,陈景宜,黄明,等. 不同冻结速率对鸡胸肉品质的影响[J]. 食品与发酵工业, 2011, 37(10): 204-208.
Niu Li,Chen Jing-yi,Huang Ming,et al. Effects of Different Freezing Rate on the Quality of Chicken Breast[J]. Food and Fermentation Industries, 2011, 37(10): 204-208.