不同解冻方法对鸭肉品质的影响

Effect of Different Thawing Methods on the Quality of Duck Meat

以水分含量、解冻损失、蒸煮损失、p H值、硫代巴比妥酸(thiobarbituric acid,TBA)值、质构、色差及蛋白溶解度为指标,研究4℃冷藏解冻、25℃室温解冻、未包装静水解冻(25℃)、静水解冻(水温分别为15、25、35、45℃)对冷冻鸭肉品质的影响。结果表明:4℃冷藏解冻条件下鸭胸肉的解冻损失最低(P<0.05);未包装解冻条件下的肉TBA值最大(P<0.05),其硬度也最低(P<0.05);静水解冻过程中,随温度升高,p H值逐渐增大,总可溶性蛋白溶解度有所降低。结论 :解冻温度与是否包装对鸭胸肉品质影响较大,未包装解冻及温水解冻对鸭胸肉整体品质有不利影响。

This work studied the effect of different thawing methods（ refrigerator thawing at 4 ℃, air thawing at 25 ℃, water thawing without packaging at 25 ℃, and water thawing with packaging at 15, 25, 35 or 45 ℃） on the quality attributes of frozen duck meat such as thawing loss, cooking loss, p H value, thiobarbituric acid（TBA） value, color, texture and protein solubility. The results showed that frozen duck meat had the lowest thawing loss when it was thawed at 4 ℃ condition（P 〈 0.05）. Water thawing without packaging at 25 ℃ gave the highest TBA value（P 〈 0.05） and simultaneously the lowest hardness（P 〈 0.05）. For water thawing with packaging, the p H of duck meat gradually increased with increasing thawing temperature, but its total protein solubility declined. These fi ndings indicated that thawing temperatur e and packaging had great impacts on the quality of duck breast meat, and thawing without packaging and warm water thawing both had adverse effects.