负压注液减少真空冷却鸡肉的质量损失

Reducing the quality loss of vacuum-cooled chicken by negative pressure liquid injection

通过测定不同温度(50、40、30、20、10℃)下肉品的补液率、水分含量、剪切力和色泽指标,研究负压注液减少真空冷却造成的鸡肉质量损失。实验表明:真空冷却温度的降低,对负压注液对鸡肉的补液率、水分含量、剪切力、红度值均有影响(p<0.05),对鸡肉的亮度值和黄度值无明显的影响(p>0.05)。补液率、水分含量呈现先增大后减小的趋势,当真空冷却鸡肉至20℃时,补液率达到最大值122.40%,含水量达到最大值72.90%;剪切力呈现先减小后增大的趋势,真空冷却至20℃时剪切力达到最小值2N/mm。因此,负压注液可以有效弥补真空冷却造成的产品质量损失,并且还可以改善鸡肉的食用品质,适合推广。

The reduction of the chicken quality loss caused by vacuum cooling process was achieved by negative pressure liquid injection（NPLI） ,which was measured by the fluid infusion rate, moisture content, shear force and color of meat products under different temperatures.The the fluid infusion rate, moisture content, shear force and results showed that the NPLI method had an impact on chicken redness（ p 〈 0.05 ）, respectively, of chicken with decreasing vacuum cooling temperature, but had no obvious effect on the chicken brightness and chicken yellowness（ p 〉 0.05）.The fluid infusion rate and moisture content were increased at first and then decreased.When the chicken was cooled to 20~C in vacuum,the fluid infusion rate reached the maximum value of 122.40% ,and the moisture content also reaches the maximum value of 72.90% .The shear force first declined and then increased, bottoming out to 2N/mm at 20~C.Consequently,the NPLI method could effectively compensate for the quality loss of chicken products resulted from the vacuum cooling process, and could also improve the eating quality of the chicken, suitable for promotion.