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中国精品科技期刊2020
胡郁汉,蔡伟业,陈建平,等. 液氮速冻对调理鸡排冻藏期间品质特性的影响[J]. 食品工业科技,2024,45(17):1−9. doi: 10.13386/j.issn1002-0306.2023090022.
引用本文: 胡郁汉,蔡伟业,陈建平,等. 液氮速冻对调理鸡排冻藏期间品质特性的影响[J]. 食品工业科技,2024,45(17):1−9. doi: 10.13386/j.issn1002-0306.2023090022.
HU Yuhan, CAI Weiye, CHEN Jianping, et al. Effect of Liquid Nitrogen Quick Freezing on the Quality Characteristics of Prepared Chicken Chops during Frozen Storage[J]. Science and Technology of Food Industry, 2024, 45(17): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090022.
Citation: HU Yuhan, CAI Weiye, CHEN Jianping, et al. Effect of Liquid Nitrogen Quick Freezing on the Quality Characteristics of Prepared Chicken Chops during Frozen Storage[J]. Science and Technology of Food Industry, 2024, 45(17): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090022.

液氮速冻对调理鸡排冻藏期间品质特性的影响

Effect of Liquid Nitrogen Quick Freezing on the Quality Characteristics of Prepared Chicken Chops during Frozen Storage

  • 摘要: 为探究液氮速冻对调理鸡排冻藏期间品质特性的影响,文章采用−18 ℃空气冷冻、−80 ℃和−100 ℃液氮速冻对调理鸡排进行冻结,然后将样品置于−18 ℃冰箱冻藏0~180 d,评价指标包括感官评分、色泽、持水性、质构特性、电子鼻结果分析、pH、相关氧化指标以及菌落总数。结果表明:随着冻藏时间的延长,各组的感官评分明显降低(P<0.05),而液氮速冻能够有效维持样品的持水性、质构特性和风味成分,并对其色泽产生影响。冻藏第180 d,−18 ℃空气冷冻组、−80 ℃和−100 ℃液氮速冻组的离心损失率为13.47%、8.53%和10.80%;滴水损失率分别为9.30%、7.64%和8.35%;硬度分别为54.60、60.05和65.17 N;−100 ℃液氮速冻组的a*值显著高于−18 ℃空气冷冻组(P<0.05)。3个处理组的pH均呈现先下降后上升的变化趋势,不同冷冻方法并未对调理鸡排的菌落总数产生显著影响(P>0.05),冻藏期间各组的菌落总数均低于5 lg(CFU/g)。通过测定相关氧化指标发现,液氮速冻能够有效延缓样品的蛋白和脂质氧化,冻藏第180 d,−18 ℃空气冷冻组的丙二醛(malondialdehyde,MDA)含量分别比−80 ℃和−100 ℃液氮速冻组高出21.95%和37.43%,总巯基(sulfhydryl group,-SH)含量分别较其他两组降低了26.58%和44.09%。综上所述,三种冷冻方式下的调理鸡排在−18 ℃冻藏180 d后依旧具有较高的食用安全性,而液氮速冻能够显著改善调理鸡排在冻藏期间的品质特性。

     

    Abstract: To investigate the impact of liquid nitrogen quick freezing on the quality of prepared chicken chops during frozen storage, this study compared −18 ℃ air freezing with −80 ℃ and −100 ℃ liquid nitrogen quick freezing. Then the frozen samples were stored in a −18 ℃ refrigerator for 0~180 days. The evaluation criteria included sensory scores, color, water holding capacity, texture characteristics, electronic nose analysis, pH, oxidation indicators, and total bacterial count. The results revealed a significant decrease in sensory scores for all groups with the extension of frozen time (P<0.05). However, the water holding capacity, texture characteristics, and flavor components of the samples treated with liquid nitrogen quick freezing were effectively maintained. Liquid nitrogen quick freezing also had an impact on the color of the samples. On the 180th day of frozen storage, the centrifugal loss rates for the −18 ℃ air freezing, −80 ℃, and −100 ℃ liquid nitrogen quick freezing groups were 13.47%, 8.53%, and 10.80%, respectively. The drip loss rates were 9.30%, 7.64%, and 8.35%, and the hardness values were 54.60, 60.05, and 65.17 N, respectively. The a* value of the −100 ℃ liquid nitrogen quick freezing group was significantly higher than that of the −18 ℃ air freezing group (P<0.05). The pH of all treatment groups initially decreased and then increased. Different freezing methods did not significantly affect the total bacterial count of the prepared chicken chops (P>0.05), and the count remained below 5 lg (CFU/g) during frozen storage. Measurement of relevant oxidation indicators revealed that liquid nitrogen quick freezing effectively delayed protein and lipid oxidation. On the 180th day of frozen storage, the malondialdehyde (MDA) content in the −18 ℃ air freezing group was 21.95% and 37.43% higher than that in the −80 ℃ and −100 ℃ liquid nitrogen quick freezing groups, respectively. The total sulfhydryl group (-SH) content was reduced by 26.58% and 44.09% compared to the other two groups, respectively. In summary, the prepared chicken chops by all three freezing methods remained safe for consumption after being frozen at −18 ℃ for 180 days. Notably, the quality characteristics of the prepared chicken chops treated with liquid nitrogen quick freezing were significantly improved during frozen storage.

     

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