摘要
系以p H值、水分活度、色泽、主成分分析、质构特性为理化指标并结合感官评价,探究鸡胸肉在-20、-40℃和-80℃不同冻藏温度下的变化规律。结果表明:在-20℃冻藏温度下,鸡胸肉的pH值随时间的延长呈先上升后下降的趋势,在-40℃和-80℃时pH值逐渐上升;在冻藏过程中,随着冻藏时间的延长,鸡胸肉的水分活度值、a*值、b*值、硬度、弹性和粘聚性均呈下降趋势,而L*值呈上升趋势;鸡胸肉的感官评分随冻藏时间的延长均呈下降的趋势。综合来看,冻藏温度越低,冻藏时间越短,越有利于鸡胸肉的保藏。
Based on pH value,water activity,color,principal component analysis and texture characteristics as physicochemical indicators combined with sensory evaluation,the changes of chicken breast meat at different frozen temperatures of-20,-40℃and-80℃were investigated.The results showed that the pH value of chicken breast increased first and then decreased with the prolongation of frozen storage time at-20℃frozen storage temperature,while the pH value increased gradually at-40℃and-80℃.During the frozen storage process,the water activity value,a*value,b*value,hardness,elasticity and cohesiveness of chicken breast showed a downward trend with the extension of frozen storage time,but L*value showed an upward trend.The sensory scores of chicken breast decreased as frozen storage time increased.Generally speaking,chicken breast could be better preserved at lower frozen storage temperature and shorter frozen storage time.
作者
尚坤
陈金玉
张坤生
任云霞
张典
吴鹏
SHANG Kun;CHEN Jin-yu;ZHANG Kun-sheng;REN Yun-xia;ZHANG Dian;WU Peng(College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第1期1-6,共6页
Food Research and Development
基金
国家自然科学基金(31671873
31701612)
国家重点研发计划课题(2016YFD0401503)
关键词
鸡胸肉
冻藏温度
冻藏时间
理化特性
感官评分
chicken breast
frozen storage temperature
frozen storage time
physicochemical properties
sensory score
作者简介
尚坤(1993―),女(汉),硕士研究生,研究方向:食品加工与贮藏;通信作者:张坤生(1957―),男,教授,博士,研究方向:食品加工与贮藏。
