冻结速率对冻鸭品质特性的影响

Effect of different freezing rates on duck quality during frozen storage

鲜鸭分别于-35℃浸渍冷冻液和风冷冷库中冻至-18℃,然后在-18℃保藏库中贮藏5个月,以解冻汁液流失、蒸煮损失、肌肉剪切力、色泽、pH、TVB-N和微生物为指标,研究冻结速率不同对鸭在冷冻和贮藏过程中品质变化的影响,采用回归分析预测其贮藏期。结果表明:鸭体中心温度降到-18℃,浸渍式冷冻处理组用时仅仅52min,显著短于风冷组的738min;除pH值无显著差异外,浸渍式冷冻组的其他各项品质指标显著优于风冷冷冻组。

Using impregnated and air-cooled two freezing methods to freeze fresh duck under the condition of-35 ℃,then storage at-18 ℃ for 5 months.In order to study the quality changes in freezing and storaging process of frozen duck by different freezing rate,thawing loss,cooking loss,shear force,colour,pH value,TVB-N value and the total amount of bacteria were determined.And then,predicted the storage period of two kinds of frozen ducks by using the regression analysis method.The results showed that the core temperature dropped to-18 °C,impregnated frozen group just 52 min,significantly shorter than the air-cooled group of 738 min.Except the pH value,the other quality parameters of impregnated frozen group were significantly better than air-cooled frozen group.