肉鸡宰后冻结时间工艺探究

Process Study of Frozen Time Post Slaughtering on Chicken Meat

为确定最优宰后冻结时间工艺,以AA+白羽肉鸡胸肉为试验材料,采用配对试验研究了宰后45 min、2 h和12 h冻结肉样在蛋白溶解度、保水性、p H和剪切力的差异,结果显示:1宰后45 min冻结的肉样的p H、解冻汁液流失和肌原纤维蛋白溶解度显著高于宰后2 h冻结的肉样,而加压失水率、剪切力和肌浆蛋白溶解度显著低于宰后2 h冻结的肉样(p<0.05);2宰后45 min冻结的肉样p H、总损失和解冻汁液流失显著高于宰后12 h冻结的肉样,而加压损失、总蛋白溶解度和肌原纤维蛋白溶解度显著低于宰后12 h冻结的肉样(p<0.05);3宰后2 h冻结的肉样蒸煮损失和总蛋白溶解度显著低于宰后12h冻结的肉样(p<0.05)。结果表明宰后2 h冻结的肉样具有较好的保水性,建议在宰后2h内完成肉的分割、包装并进行冷冻。

This study was to evaluate the effect of freezing at different time post slaughtering on AA＋ chicken breast meat freezing at 45 min, 2 h and 12 h post slaughtering, with the purpose of optimizing the frozen time. Results showed that：（1） pH, thawing loss and myofibrillar protein solubility of samples freezing at 45 rain post slaugh- tering were significantly higher than that of the samples freezing at 2 h post slaughtering, while the pressing loss, shear force and sarcoplasmic protein solubility were significantly lower than that of samples freezing at 2 h post slaughtering （p〈0.05）. （2）pH, total loss and thawing loss of samples freezing at 45 rain post slaughtering were sig- nificantly higher than that of samples freezing at 12 h post slaughtering. On the contrary, pressing loss, total protein solubility and myofibrillar protein solubility were lower than that of samples freezing at 12 h post slaughtering （p〈0. 05）. （3） Cooking loss and total protein solubility of samples freezing at 2 h post slaughtering were significantly lower than that of samples freezing at 12 h post slaughtering （p〈0.05）. In conclusion, samples frozen at 2 h after slaugh- tering showed better water-holding capacity, and the freezing time between 2 h post slaughtering was suggested. Key words： freezing time; water-holding capacity; protein solubility;chicken