| 不同冻结速率对温氏鸡冻结特性的影响研究 |
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| 引用本文： | 廖彩虎,芮汉明.不同冻结速率对温氏鸡冻结特性的影响研究[J].食品科学,2010,31(3):64. |
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| 作者姓名： | 廖彩虎 芮汉明 |
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| 作者单位： | 华南理工大学轻工与食品学院; |
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| 基金项目： | 农业部公益性行业(农业)科研专项经费项目(nyhyzx07-038); 广东省科技攻关重大专项项目(2007A020400006) |
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| 摘 要： | 以汁液流失率、蛋白质变性、质构为指标,研究超快速冻结(11.46cm/h)、快速冻结(4.21、2.07cm/h)、慢速冻结(0.25cm/h)对温氏鸡冻结特性的影响。结果表明:随着冻结速率的增加,温氏鸡肌原纤维盐溶性蛋白含量和肌动球蛋白Ca2+-ATPase活性的降低率、汁液流失率先呈下降趋势,然后呈增加的趋势,其他几种ATPase活性变化不大;差示扫描量热法(DSC)分析冻结后肌肉蛋白的变性与传统方法有较好的相关性(R2=0.8367),冻结对肌球蛋白头部的变性程度要大于对肌浆蛋白和肌球蛋白尾部、肌动蛋白的变性程度;随着冻结速率的上升,温氏鸡肉的硬度和咀嚼性都有增加的趋势,而弹性和回复性都有下降的趋势。综合理化指标和质构指标,增加冻结速率利于保护温氏鸡的品质,但是过快的冻结速率破坏了其品质。
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| 关 键 词： | 温氏鸡 冻结速率 蛋白变性 质构 差示扫描量热法 |
Effect of Freezing Rate on Characteristics of Wenshi Chicken |
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| LIAO Cai-hu,RUI Han-ming.Effect of Freezing Rate on Characteristics of Wenshi Chicken[J].Food Science,2010,31(3):64. |
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| Authors: | LIAO Cai-hu RUI Han-ming |
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| Affiliation: | LIAO Cai-hu,RUI Han-ming(College of Light Industry , Food Sciences,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | In order to investigate the characteristics of Wenshi chicken during freezing process,four freezing rates such as ultra-rapid freezing at 11.46 cm/h,rapid freezing at 4.21 or 2.07 cm/h and slow freezing at 0.25 cm/h were studied to examine the effect on characteristics of chicken through evaluating its drip loss rate,protein denaturation and texture.Results indicated that the reduction rate of salt-soluble protein content and Ca2+-ATPase activity and drop loss rate in Wenshi chicken displayed a change trend... |
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| Keywords: | Wenshi chicken freezing rate protein denaturation texture DSC |
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