文章摘要
陈超杰,王曜,徐如颖,刘宝林.不同冷却方式对冷鲜鸡肉品质的影响[J].包装工程,2021,42(11):26-32.
CHEN Chao-jie,WANG Yao,XU Ru-ying,LIU Bao-lin.Effects of Different Cooling Methods on the Qualities of Chicken Meat[J].Packaging Engineering,2021,42(11):26-32.
不同冷却方式对冷鲜鸡肉品质的影响
Effects of Different Cooling Methods on the Qualities of Chicken Meat
投稿时间:2021-03-30  
DOI:10.19554/j.cnki.1001-3563.2021.11.004
中文关键词: 冷却方式  浸没式真空冷却  品质  差式扫描量热仪  低场核磁共振
英文关键词: cooling method  immersion vacuum cooling  quality  differential scanning calorimeter  low field nuclear magnetic resonance
基金项目:国家重点研发计划重点专项(2017YFD0400404)
作者单位
陈超杰 上海理工大学 医疗器械与食品学院上海 200093 
王曜 上海理工大学 医疗器械与食品学院上海 200093 
徐如颖 上海理工大学 医疗器械与食品学院上海 200093 
刘宝林 上海理工大学 医疗器械与食品学院上海 200093 
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中文摘要:
      目的 探究不同冷却方式对鸡肉水分分布、蛋白质变性等理化性质的影响。方法 分析风冷、真空冷却和浸没式真空冷却对鸡肉的冷却速率、pH、色差、质构等指标的影响,通过低场核磁共振和差式扫描量热技术分析冷却后鸡肉中水分分布和肌蛋白的变化。结果 风冷的冷却速率最慢,肉色暗沉,且质量损失率高,硬度和剪切力也较大;真空冷却的冷却速率最快,肉色较为鲜艳,其质量损失率、硬度和剪切力也最大;浸没式真空冷却能有效减小鸡肉的质量损失率(P<0.05),肉色最鲜艳,弹性和回复性也最好。通过差式扫描量热法分析可知,3种冷却方式下肌蛋白的变性焓均减小,风冷组的肌球蛋白、肌浆蛋白和肌动蛋白降解最多,真空冷却组的蛋白降解较风冷组更好,浸没式真空冷却组的蛋白降解最小,与对照组无显著差异;由低场核磁共振分析可知,风冷组不易流动水组分显著降低(P<0.05),自由水显著增加(P<0.05),真空冷却自由水组分显著降低(P<0.05),浸没式真空冷却后鸡肉中水分分布与对照组无显著差异。结论 浸没式真空冷却弥补了真空冷却不足,在一定程度上提高了鸡肉品质。
英文摘要:
      To explore the effects of different cooling methods on air cooling (AC), vacuum cooling (VC) and immersion vacuum cooling (IVC) on the quality on chicken meat. By analyzing the effects of three cooling methods on chicken's cooling rate, pH, color, and texture. Low-field nuclear magnetic resonance (LW-NMR) and differential scanning calorimetry (DSC) techniques were used to analyze the moisture distribution and muscle in the chicken after cooling. Compared with air cooling, the cooling rate of VC and IVC was significantly increased; IVC can effectively reduce the weight loss rate of meat (P<0.05); after VC and IVC, the pH of the meat was significant higher than that of air-cooled cooling; the texture results showed that the hardness of the meat pieces increased significantly after VC and air cooling (P<0.05); The analysis by DSC showed that the denaturation enthalpy of muscle protein was reduced under the three cooling methods, and the myofibrin and sarcoplasmic protein were significantly denatured after air cooling (P<0.05); the low-field NMR analysis showed that the vacuum there was no significant difference in the water distribution of chicken meat after VC and IVC, while the components of non-flowing water in the air cooling group were significantly reduced (P<0.05), and free water was significantly increased (P<0.05). IVC makes up for the lack of vacuum cooling, improves chicken quality to a certain extent, reduces weight loss and improves water retention.
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