不同冻结速率对温氏鸡冻结特性的影响研究

Effect of Freezing Rate on Characteristics of Wenshi Chicken

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。

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 to first drop and then rise as freezing rate rose.However,No obvious change in the activity of other ATPase enzymes was observed at different freezing rate conditions.Differential scanning calorimetric（DSC） analysis exhibited that protein denatur-ation after being frozen had a good correlation with traditional methods（R^2 = 0.8367）.Denaturation degree of myosin heads was larger than sarcoplasmic protein and myosin tails throughout freezing process.With increasing freezing rate,the hardness and chewiness of Wenshi chicken exhibited an increase,while the elasticity and resilience exhibited a decrease.According to compre-hensive evaluation and texture analysis,increasing freezing rate will be helpful to maintain original quality of Wenshi chicken,but ultra rapid freezing rate can result in the damage of its original quality.