反复冻融对鸭胸肉品质的影响

Effect of repeated freezing and thawing on the quality of duck breast meat

研究目的是确定反复冻融循环次数(0、1、3、5、7)对鸭胸肉品质的影响,测定鸭胸肉在反复冻融过程中持水性、pH值、嫩度、色泽、脂肪氧化,以及菌落总数的变化。结果表明:随着冻融循环次数的增加,鸭胸肉持水性显著下降(p<0.05),解冻损失率达到13.89%,蒸煮损失率由最初的34.49%达到46.35%。pH值和剪切力先增大后减小,但pH值总体范围在5.73~5.95之间,在冻融7次后剪切力为1.84kgf。脂肪氧化速度显著增加(p<0.05),TBA值在7次冻融循环后达到0.657mg/kg,色泽上红度数值(a*)下降至1.32,b*(黄度)值逐渐增大至9.57。另外,冻融循环导致的肉的结构被破坏,营养物质流出使菌落总数呈显著上升趋势(p<0.05),菌落总数达到1.49×10^(4 )cfu/g。多次冻融严重地影响了鸭胸肉的质量,而且随着冻融循环次数的增多,影响效果越显著。

The effect of repeated freeze-thaw cycles(0,1,3,5,7)on the quality of duck breast meat was determined,and the changes of water holding capacity,pH value,tenderness,color,fat oxidation and total number of colonies of duck breast meat during repeated freeze-thaw cycles were determined.The results showed thatwith the increase of freeze-thaw cycles,the water holding capacity of duck breast decreased significantly(p<0.05),and the thawing loss rate reached 13.89%,and the cooking loss rate increased from the initial 34.49%to 46.35%.The pH value and shear force first increased and then decreased,but the overall pH value ranged from 5.73 to 5.95,and the shear force was 1.84kgf after 7 freeze-thaw times.The oxidation rate of fatincreased significantly(p<0.05),and the TBA value reached 0.657mg/kg after 7 freeze-thaw cycles,and the redness value(a*)decreased to 1.32,and the b*(yellowness)value gradually increased to 9.57.In addition,the structure of meat was destroyed by freeze-thaw cycles,and the outflow of nutrientscaused a significant increase in the total number of colonies(p<0.05),and the total number of colonies reached 1.49×10^(4)cfu/g.The quality of duck breast meat was seriously affected by multiple freeze-thaw cycles,and with the increase of freeze-thaw cycles,the effect was more significant.