低温解冻相对湿度对鸡胸肉品质的影响

doi:10.7506/spkx1002-6630-201620041

食品科学 ›› 2016, Vol. 37 ›› Issue (20): 241-246.doi: 10.7506/spkx1002-6630-201620041

低温解冻相对湿度对鸡胸肉品质的影响

张昕，高天，宋蕾，张林，江芸，李蛟龙，高峰，周光宏

1.南京农业大学动物科技学院，江苏省动物源食品生产与安全保障重点实验室，江苏省肉类生产与加工质量安全控制协同创新中心，
江苏南京 210095；2.南京师范大学金陵女子学院，江苏南京 210097

收稿日期:2016-10-27 修回日期:2016-10-27 出版日期:2016-10-25 发布日期:2016-12-01
通讯作者: 高峰
基金资助:
“十二五”国家科技支撑计划项目（2012BAD28B03）

Effects of Low Temperature Thawing under Different Humidity Conditions on the Quality Characteristics of Chicken Breast

ZHANG Xin, GAO Tian, SONG Lei , ZHANG Lin, JIANG Yun, LI Jiaolong, GAO Feng, ZHOU Guanghong

1. Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation
Center of Meat Production and Processing, Quality and Safety Control, College of Animal Science and Technology,
Nanjing Agricultural University, Nanjing 210095, China; 2. Ginling College, Nanjing Normal University, Nanjing 210097, China

Received:2016-10-27 Revised:2016-10-27 Online:2016-10-25 Published:2016-12-01
Contact: GAO Feng

摘要/Abstract

摘要：

研究不同相对湿度（relative humidity，RH）条件下低温（4 ℃）解冻对鸡胸肉品质特性的影响，以RH为65%～81%的冷藏库解冻（4 ℃）为对照组，以4 种不同RH解冻为实验组（4 ℃；RH 80%、85%、90%、95%），分析不同RH条件下低温解冻对鸡胸肉解冻时间、汁液流失率、pH值、色泽、质构、蛋白溶解度、细菌总数、总挥发性盐基氮（total volatile basic nitrogen，TVB-N）含量及水分分布的影响。结果表明，随着解冻环境RH的提高，解冻时间不断延长，RH 90%和RH 95%低温解冻组鸡胸肉解冻汁液流失率、T23峰面积比显著低于对照组（P＜0.05），L*值、a*值、硬度、咀嚼性、总蛋白溶解度、肌浆蛋白溶解度、T22峰面积比显著高于对照组（P＜0.05），RH 95%组细菌总数和TVB-N含量显著高于RH 90%组（P＜0.05）。综合分析，RH 90%低温解冻可有效缓解解冻过程中肌肉蛋白质变性，降低解冻后汁液流失并有一定改善肉色的作用，解冻后鸡胸肉品质最佳。

关键词: 相对湿度, 低温解冻, 鸡胸肉, 肉品质

Abstract:

The effects of low temperature (4 ℃) thawing under different relative humidity (RH) conditions on the quality
characteristics of chicken breast were investigated. Low temperature refrigerator thawing (4 ℃; RH 65%–81%) was taken as
the control group, and four different humidity (4 ℃; RH 80%, RH 85%, RH 90% and RH 95%) thawing methods were set as
the experimental groups. The differences in thawing time, drip loss, pH, color, texture, protein solubility, total bacterial count
(TBC), and total volatile basic nitrogen (TVB-N) and water distribution were analyzed among five thawing samples. The
results showed that with increasing RH thawing time, thawing drip loss and T23 peak area ratio in the RH 90% and RH 95%
groups were significantly lower than those of the control group (P < 0.05), whereas L* value, a* value, hardness, chewiness,
total protein solubility, sarcoplasmic protein solubility, and T22 peak area ratio in both experimental groups were significantly
higher (P < 0.05). Moreover, significantly higher TBC and TVB-N content were observed for the RH 95% group (P < 0.05).
In conclusion, the best quality of chicken breast could be obtained through RH 90% low temperature thawing method, which
could effectively decrease muscle protein denaturation, reduce thawing drip loss and improve the color in thawing process.

Key words: relative humidity (RH), low temperature thawing, chicken breast, meat quality

中图分类号:

TS251.5

张昕，高天，宋蕾，张林，江芸，李蛟龙，高峰，周光宏. 低温解冻相对湿度对鸡胸肉品质的影响[J]. 食品科学, 2016, 37(20): 241-246.

ZHANG Xin, GAO Tian, SONG Lei,ZHANG Lin, JIANG Yun, LI Jiaolong, GAO Feng, ZHOU Guanghong. Effects of Low Temperature Thawing under Different Humidity Conditions on the Quality Characteristics of Chicken Breast[J]. FOOD SCIENCE, 2016, 37(20): 241-246.

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低温解冻相对湿度对鸡胸肉品质的影响

Effects of Low Temperature Thawing under Different Humidity Conditions on the Quality Characteristics of Chicken Breast

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