为研究冻结速率对鸡胸肉品质的影响,将24只三黄鸡屠宰并预冷8 h后取胸肉作为研究对象,样品分为3个处理组,分别置于-15、-25、-35℃下冻结,测定冻结速率、解冻汁液流失率、加压失液率、蒸煮损失率、色差、蛋白质溶解度、TBARS值、Ca2+-ATPase活力的变化。结果表明:冻结速率对鸡胸肉解冻汁液流失率、加压失液率、蒸煮损失率、色差、TBARS值、Ca2+-ATPase活力有显著影响(P<0.05),而对蛋白质溶解度无显著影响(P>0.05),且冻结速率越大,鸡胸肉品质越好。

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.