摘要
分别采用不饱和湿空气解冻和静水解冻在5、10、15、20、25℃下对冻鸡胸肉进行解冻,并研究其保水性的变化。结果显示:样品的解冻时间随温度升高而缩短,相同温度时静水解冻所需时间较短;解冻损失随着温度的升高而降低,静水解冻时的解冻损失显著低于不饱和湿空气;加压损失、蒸煮损失在两种解冻方式中随着温度的升高变化很小,静水解冻均优于不饱和湿空气解冻;总可溶蛋白、肌浆蛋白、肌原纤维蛋白溶解度均随温度的升高不断降低,不饱和湿空气解冻的蛋白质溶解度高于静水解冻;两种解冻方法的P2%和T2值在两种解冻方式和不同温度之间差异很小。因此,静水解冻比不饱和湿空气解冻更适合鸡肉解冻,在保证解冻用水卫生安全的前提下,15℃时最佳。
Unsaturated humid air thawing and still water thawing were used respectively to defrost the frozen chicken breast at 5,10,15,20,25℃,the effects of the two methods on water-holding capacity of chicken breast were studied.Results showed that-thawing times of two methods decreased with an increment in temperature, at the same temperature, still water thawing required less time compare to unsaturated humid air thawing;thawing loss was decreasing as temperature raised, and a significantly difference was found between two thawing methods;pressing loss, cooking loss of two thawing methods changed a little with increasing temperature; total soluble protein,myofibril protein and sarcoplasmic protein showed marked difference in two thawing methods, all the proteins were decreasing with an increment in temperature;T2, P2 % of the two methods changed a little both at the different temperatures and two methods.The conclusion would be obvious that still water thawing was better than unsaturated humid air thawing,still water thawing in 15℃ was suitable for chicken breast with sanitary water provided.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第23期110-114,共5页
Science and Technology of Food Industry
基金
肉鸡产业化体系"现代农业产业技术体系专项资金资助"(CARS-42)
食品科学与工程河南省重点学科资助
关键词
鸡胸
不饱和湿空气解冻
静水解冻
保水性
chicken breast
unsaturated humid air thawing
still water thawing
water- holding capacity
