冻融循环对速冻与缓冻调理鸡排品质特性的影响OA

Using fresh unfrozen chicken breast as the control(unfrozen group),this study focuses on the effects of different freezing methods(slow freezing at-20℃and liquid nitrogen quick freezing at-80℃)and freeze-thaw cycles(0-4)on the quality characteristics of prepared chicken cutlets in terms of color,water-holding capacity(WHC),texture characteristics,water distribution,total volatile base nitrogen(TVB-N)content,and thiobarbituric acid reactive substances(TBARS)value.The experimental results showed that liquid nitrogen quick freezing significantly shortened the freezing time of prepared chicken cutlets and improved the freezing rate.After one freeze-thaw cycle,the quickly frozen group exhibited significantly better WHC than the slow-freezing group(P<0.05),along with higher relative contents of immobilized water and free water.After two freeze-thaw cycles,no significant differences in shear force were found between the quickly and slowly frozen groups and the unfrozen control group(P>0.05).After 2-4 freeze-thaw cycles,color difference,TVB-N content,total bacterial count(TBC),and TBARS value all increased in both groups,and the difference between them was not significant under the same freeze-thaw cycle.After three freeze-thaw cycles,the TVB-N content,TBARS value,and TBC of both frozen groups were significantly higher than those of the unfrozen control(P<0.05),and the hardness and chewiness reached the lowest level.Therefore,liquid nitrogen quick freezing can improve the water distribution and WHC of prepared chicken cutlets after one freeze-thaw cycle,while the quality difference between the two frozen groups is not significant after two and more freeze-thaw cycles.Based on all quality indicators tested without considering the freezing process,it is recommended that the number of freeze-thaw cycles for chicken cutlets should not exceed two.