等容冻结对鸡胸肉冻结过程和品质特性的影响。
Effects of isochoric freezing on freezing process and quality attributes of chicken breast meat.
机构信息
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
出版信息
Food Chem. 2023 Mar 30;405(Pt B):134732. doi: 10.1016/j.foodchem.2022.134732. Epub 2022 Oct 28.
This study investigated the potential of isochoric freezing for chicken breast meat for the first time. Chicken breast samples were immersed in isochoric NaCl solutions with various concentrations of 0 (pure water, PW), 1.5 and 2.5 % at -4 and -8 °C, respectively, and effects of process parameters such as temperature, pressure, and solution concentration on quality characteristics of the sample including colour, water holding capacity, weight loss, texture, microstructure, and water mobility were evaluated. Results showed that increasing NaCl concentrations depressed freezing temperature and pressure and samples treated in PW and 1.5 % NaCl solution at -4 and -8 °C exhibited a significant decrease (P < 0.05) in the quality characteristics, while those treated in 2.5 % solution at -4 and -8 °C showed no significant difference compared with the control. These results indicated the potential for enhancing the quality of meats preserved in isochoric systems.
本研究首次考察了等容冻结在鸡胸肉中的应用潜力。将鸡胸肉样品分别浸入浓度为 0（纯水，PW）、1.5 和 2.5%的等容 NaCl 溶液中，在-4 和-8°C 下进行处理，评估了温度、压力和溶液浓度等工艺参数对样品颜色、持水能力、失重、质地、微观结构和水分迁移率等质量特性的影响。结果表明，随着 NaCl 浓度的增加，冻结温度和压力降低，在 PW 和 1.5%NaCl 溶液中于-4 和-8°C 处理的样品质量特性显著下降（P<0.05），而在 2.5%溶液中于-4 和-8°C 处理的样品与对照组相比无显著差异。这些结果表明，在等容系统中保存肉类的质量有提高的潜力。
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