摘要
以汁液流失量、色差、蛋白变性为指标,研究通过不同的解冻方式(传统解冻方式、高压解冻)对温氏鸡的影响。高压解冻的压力设为100、150、200MPa;介质温度为20℃;解冻时间按照Plank方程求出。结果表明:高压解冻能够明显的缩短解冻时间,但是汁液流失量较常压解冻明显增大,而且差异性显著(P<0.05),不同压力的解冻对汁液流失量差异显著(P<0.05),150MPa的汁液流失量要小于100、200MPa的汁液流失量;L*、b*、△E经过高压解冻后都有很明显的增大趋势,差异性显著(P<0.05)。高压超过100MPa时,导致肌球蛋白头部极大的变性;当高压达到150MPa时,则导致肌动蛋白的极大变性;高压解冻后肌浆蛋白的变性程度要小于肌球蛋白和肌动蛋白的变性程度。汁液流失与肌浆蛋白、肌球蛋白有很大的相关性,但相对而言,肌浆蛋白与汁液流失的相关性更大。
Studies were conducted on the influence of different thawing methods on WenShi chicken （traditional thawing and high pressure thawing） , the indexes including drip loss, color change, and protein denaturation. High pressure thawing parameters for frozen WenShi chicken sample were pressure （ 100 , 150, 200MPa ） and time at 27, 23, and 20min. The temperature of pressure medium was controlled at 20℃. The results showed that high pressure thawing could shorten the thawing time apparently, but result in more drip loss than traditional thawing, with significant differences （P 〈 0.05） in drip loss were found between the different pressure levels. A minimum drip loss was observed at 150 MPa rather than the 100 and 200MPa. L^＊ ,b^＊ , △E had an apparent increase during the high pressure thawing process compared to traditional thawing （ P 〈 0.05 ）. Differences in L^＊ , b^＊ , △E values were also found between different pressure levels, with the increasing of pressure and L^＊ ,b^＊ , A E values. Employing pressure above 100 MPa , 150 MPa caused noticeable myosin heads, active denaturation respectively during the high pressure thawing process. DSC analysis results showed apparent correlation between drip loss and myosin and sareoplasmie protein. Sarcoplasmie protein had greater correlation with drip loss rather than myosin.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第8期34-39,共6页
Food and Fermentation Industries
基金
公益性行业(农业)科研专项经费(nyzx07-038)
广东省科技攻关重大专项"广东省优质鸡产业化推进项目"(2007A020400006)
