作　　者： ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《肉类研究》 2013年第12期28-31,共4页

摘　　要： 冷冻是加工鸡肉的一种普遍且有效的方法。本文主要介绍了快速冻结能够使鸡肉的汁液流失率降低、肌原纤维盐溶性蛋白及Ca2+-ATPase活性下降减少,并且提高鸡肉色泽的亮度。随冻藏时间的延长,鸡肉的脂肪氧化和蛋白质变性加剧;但在一定冻藏期内,冷冻鸡肉的脂肪氧化和蛋白质变性程度不大,鸡肉还是新鲜的。一般认为快速冻结和低温冷藏是加工鸡肉产品比较理想的加工工艺。但考虑到实际生产应用,超快速冻结和极低温冷藏对鸡肉加工是不必要的。 Freezing is a common and effective method for processing chicken. Fast freezing could reduce chicken drip loss and the decrement of Ca2＋-ATPase activity and salt-solubility of myofibrillar protein, and improve the brightness of chicken color. Fat oxidation and protein denaturation in chicken become more prominent with the extension of freezing time, although showing only slight changes within a certain freezing time so that the chicken is still fresh. It is generally acknowledged that fast freezing and low-temperature refrigeration are suitable for chicken products. However, ultra-rapid freezing and extremely low-temperature refrigeration are unnecessary for chicken processing in practice.

关 键 词： 冷冻速率 冻藏温度 冻藏时间 鸡肉

领　　域： [轻工技术与工程] [轻工技术与工程]