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冷冻-解冻对烹饪后鸡胸肉的感官描述剖面的影响
ZHUANG Hong,BOWKER Brian
作者单位
ZHUANG Hong 美国农业部 
BOWKER Brian 美国农业部 
摘要:
冷冻是消费者用于延长肉类储藏期的一种常用方法,也是研究人员常用于肉类品质评估和加工的前道工序.目前尚无完善记录表明,冷冻对烹饪后的禽胸肉质的感官品质会产生影响.本研究的目的是比较新鲜与冷冻-解冻鸡胸肉的感官质量剖面属性.鸡胸肉块在宰后24 h内从胴体上分割,分别以新鲜状态直接烹饪或置于-20℃冷冻.冷冻样品采用三种不同解冻方式:冷冻后直接取出烹饪解冻(0 h);在20℃水中预解冻2 h后烹饪(2 h);或在4℃预解冻24 h后烹饪(24 h).对照组则为新鲜鸡胸肉直接烹饪.肉块加热到78℃时用于评价感官质量属性.该实验由经过训练的描述型品评员采用0~15强度标度法进行评价.结果显示:不同的处理方式并没有引起任何风味特征和5种质构特征(内聚力、硬度、多汁、肉块大小、肉块湿度)上的差异(P>0.05).然而,不同处理方式引起了团块内聚性、分解率和咀嚼性上的显著差异(P<0.05):冻后直接烹饪(0 h)和解冻24 h烹饪(24 h)的鸡肉块的团块内聚性评价要明显高于预解冻2 h的样品.冻后直接烹饪样品(0 h)的分解率和咀嚼性显著高于新鲜对照组和预解冻2 h的样品.本研究结果表明,冷冻-解冻对鸡胸肉的感官风味品质无影响,但可能改变烹饪后鸡胸肉的质构特征.因此,冷冻-解冻对肉类质构的影响取决于烹饪前的解冻方法.
关键词:  鸡胸肉  感官  风味  质地  冷冻-解冻
DOI:
分类号:
基金项目:
Effects of freezing-thawing on sensory descriptive profiles of cooked poultry breast meat
ZHUANG Hong,BOWKER Brian
Abstract:
Freezing is a common method used by consumers to extend meat shelf life and by researchers to allow for subsequent meat quality assessments and processing.However,the effects of freezing on the sensory quality of cooked poultry breast meat are not well documented.The objective of this study was to compare sensory quality profiles of fresh and frozen/thawed chicken breast fillets (pectoralis major).Breast fillets were removed from carcasses within 24 h postmortem and either cooked from a fresh state or placed in a -20℃ freezer.Frozen samples were thawed by three different methods:thawing during cooking directly from a frozen state (0 h),thawing in 20℃ water for 2 h prior to cooking (2 h),or thawing at 4℃ for 24 h prior to cooking (24 h).A control treatment with fillets cooked directly from a fresh state was used.Fillets were cooked to an endpoint temperature of 78℃ and sensory quality was evaluated by trained descriptive panelists using 0~15 universal intensity scales.Results show that there were not treatment differences (P>0.05) in the average intensity scores for any of the descriptive flavor attributes or for 5 of the descriptive texture attributes (cohesiveness,hardness,juiciness,wad size,and wetness of wad).However,the intensity scores for cohesiveness of mass,rate of breakdown,and chewiness were significantly different among the treatments (P<0.05).Cohesiveness of mass intensity scores for 0h and 24 h fillets were significantly higher than 2 h samples.Fillets cooked directly from a frozen state (0 h) had significantly higher intensity scores for rate of breakdown and chewiness than fresh controls and 2 h samples,respectively.These results indicate that freezing-thawing does not affect sensory flavor quality;however,it may change the texture attributes of cooked chicken breast meat products.The effects on meat texture depend on thawing methods prior to cooking.
Key words:  chicken breast  sensory  flavor  texture  freezing-thawing