摘要
为了研究反复冻融对鸡肉食用品质的影响,分别测定了冻融0(对照)、1、2、3次的鸡胸肉和鸡腿肉解冻损失、蒸煮损失、pH值和灰分含量。结果显示,随着冻融次数的增加,鸡胸肉和鸡腿肉的解冻损失和蒸煮损失均显著增加(P<0.05),冻融3次时,鸡胸肉和鸡腿肉的解冻损失分别达到了3.35%和2.52%,鸡胸肉和鸡腿肉的蒸煮损失分别达到36.49%和21.93%。除了鸡胸肉在冻融3次时的pH值显著下降外(P<0.05),鸡胸肉和鸡腿肉中的pH值和灰分含量随冻融次数的增加变化不显著(P>0.05)。表明反复冻融显著降低了鸡肉品质。
To study the effect of freezing and thawing on the quality of chicken, the thawing loss, cook loss, pH and ash content of chicken breast and leg after repeated freezing and thawing for 0 （control）, 1 cycle, 2 cycles, and 3 cycles were determined. The results showed the thawing loss and cook loss were significantly increased with the increase of freezing and thawing cycles （P〈0. 05）, The thawing loss of chicken breast and leg reached 3.35% and 2.52% , respectively, after 3 cycles of freezing and thawing, and the cook loss of chicken breast and leg reached 36.49% and 21.93%, respectively. PH value of chicken breast after 3 cycles of freezing and thawing was significantly decreased （P〈0. 05 ）, however, the pH values and ash contents of chicken breast and leg stayed stable. In conclusion, the chicken quality were lowered by repeated freezing and thawing.
出处
《江苏农业学报》
CSCD
北大核心
2013年第1期167-171,共5页
Jiangsu Journal of Agricultural Sciences
基金
公益性行业(农业)科研专项(200903012)
南京农业大学国家肉品质量安全控制工程技术研究中心开放课题(M2012K02)
关键词
冻融
鸡肉
食用品质
freezing and thawing
chicken
quality
