CAJ | 학술논문

冻结、解冻的方法和技术对三黄鸡肉品质的冷冻保存起着及其重要的作用.该文以汁液流失量、色差、质构、蛋白变性为指标,研究通过不同的冻结方式(冰箱冻结、鼓风冻结、浸渍冻结)和不同的解冻方式(传统解冻方式、高压解冻)对三黄鸡肉品质的影响.高压解冻的压力设为100、150、200 MPa:介质温度为20℃;解冻时间按照Plank方程求出.结果表明:高压解冻能够明显的缩短解冻时间,但是汁液流失量较常压下解冻明显增大,而且差异显著(P<0.05);浸渍冻结方式与预期的效果相反,汁液流失量反而更大;150 MPa的汁液流失量要小于100、200 MPa的汁液流失量;亮度值(L~*)、黄蓝值(b~*)、总色差值(△E)经过高压解冻后都有很明显的增大趋势,与常压相比差异显著(P<0.05),而且不同大小的压力解冻对L~*、b~*的差异性显著(P<0.05),均随着压力的增大而增大;高压解冻后其硬度、咀嚼性都大于常压下解冻的值.高压解冻后,其Ca~(2+)-ATPase活性和盐溶性蛋白含量急剧下降,与常压相比差异性显著(P<0.05);当高压超过100、150 MPa时,分别导致肌球蛋白、肌动蛋白的急剧变性,同时发现肌浆蛋白的变性程度要小于肌球蛋白和肌动蛋白的变性程度;DH_(peakⅠ+Ⅱ+Ⅲ)值经过高压解冻后急剧下降,与常压相比差异性显著(P<0.05).综上所述,超高压解冻虽然可以减少解冻的时间,但是解冻后的指标与新鲜的三黄鸡相差甚大,因此超高压并不适合于三黄鸡的解冻.
동결、해동적방법화기술대삼황계육품질적냉동보존기착급기중요적작용.해문이즙액류실량、색차、질구、단백변성위지표,연구통과불동적동결방식(빙상동결、고풍동결、침지동결)화불동적해동방식(전통해동방식、고압해동)대삼황계육품질적영향.고압해동적압력설위100、150、200 MPa:개질온도위20℃;해동시간안조Plank방정구출.결과표명:고압해동능구명현적축단해동시간,단시즙액류실량교상압하해동명현증대,이차차이현저(P<0.05);침지동결방식여예기적효과상반,즙액류실량반이경대;150 MPa적즙액류실량요소우100、200 MPa적즙액류실량;량도치(L~*)、황람치(b~*)、총색차치(△E)경과고압해동후도유흔명현적증대추세,여상압상비차이현저(P<0.05),이차불동대소적압력해동대L~*、b~*적차이성현저(P<0.05),균수착압력적증대이증대;고압해동후기경도、저작성도대우상압하해동적치.고압해동후,기Ca~(2+)-ATPase활성화염용성단백함량급극하강,여상압상비차이성현저(P<0.05);당고압초과100、150 MPa시,분별도치기구단백、기동단백적급극변성,동시발현기장단백적변성정도요소우기구단백화기동단백적변성정도;DH_(peakⅠ+Ⅱ+Ⅲ)치경과고압해동후급극하강,여상압상비차이성현저(P<0.05).종상소술,초고압해동수연가이감소해동적시간,단시해동후적지표여신선적삼황계상차심대,인차초고압병불괄합우삼황계적해동.
The methodology and technique used for freezing and thawing play a very important role in the preservation of the quality of frozen San Huang chicken. Studies were conducted on the influence of San Huang chicken at different freezing manners (refrigerator freezing, air freezing, immersion freezing) and thawing patterns (traditonal thawing, high pressure thawing) in this paper. The indexes including drip loss, color, texture, protein denaturation. The variables to freeze San Huang chicken sample were pressure (100, 150, 200 MPa). The temperature of pressure medium was controlled at 20℃. The results showed that high pressure thawing pattem could shorten the thawing time, but result in more drip loss than traditional thaw and had a significant differences (P<0.05). Contrary to expectation, the immersion freezing process produced much higher drip loss than other freezing manners. Minimum drip loss was observed at 150 MPa rather than at 100 or at 200 MPa. L~*, b~*, △E had an apparent increase after high pressure process rather than traditional thawing pattem and had a significant difference (P<0.05), and significant differences (P<0.05) in L~*, b~*, △E values were found between the different pressures,with the increase of pressure, L~*, b~*, △E values increased. Hardness, springiness and chewiness increased after high pressure process rather than traditional thawing pattern. Salt-soluble protein content and actomyosin ATPase activities had a noticeable decrease during the high pressure thawing process and with significant difference (P<0.05). High pressure above 100 MPa, 150 MPa caused noticeable myosin heads, actin denaturation, respectively, during the high pressure thawing pattern,the denaturation degree of sarcoplasmic protein was much smaller than that of myosin and actin. DH_(peakⅠ+Ⅱ+Ⅲ) values had a noticeable decrease and with significant difference (P<0.05) during the high pressure thawing process. High pressure thawing pattem could shorten the thawing time, but the indexes of frozen San Huang chicken still has a large difference with fresh. The conclusion would be very obvious that the method of high pressure thawing in San Huang chicken isn't suitable.