【摘要】 为探究不同解冻方式(自然解冻、超声解冻、4℃低温解冻、静水解冻、流水解冻)对冷冻拆骨肉品质的影响，测定分析解冻后拆骨肉的p H值、色差、剪切力、滴水损失率、蒸煮损失率、离心损失率、质构、解冻温度曲线等指标的变化。结果表明：流水解冻速度最快(0.5 h)，低温解冻速度最慢(17 h)。超声解冻后的样品有最高的p H值(6.18)，有利于保持肉的新鲜度和品质。超声解冻后的a~*值最高(7.11)，静水解冻的b~*值最高(10.45)。4℃低温解冻有利于维持拆骨肉的保水性。超声解冻后样品有最低的剪切力和硬度，且与其他组存在显著性差异(P<0.05)。综合各项理化指标，超声解冻是针对拆骨肉解冻较适宜的解冻方式。更多还原

【Abstract】 In order to explore the effects of different thawing methods(natural thawing, ultrasonic thawing, 4 ℃ low-temperature thawing, still water thawing, and running water thawing) on the quality of frozen deboned meat. The changes in pH, color difference, shear force, drip loss rate, cooking loss rate, centrifugal loss rate, texture, and thawing temperature curve of the deboned meat after thawing were measured. The results showed that running water thawing was the fastest(0.5 hours), while lowtemperature thawing was the slowest(17 hours). The samples thawed by ultrasonic had the highest pH value(6.18), which is beneficial for maintaining the freshness and quality of the meat. The a~* value was the highest after ultrasonic thawing(7.11), while the b~* value was the highest after still water thawing(10.45). Low-temperature thawing at 4 ℃ is ideal for maintaining the water retention of deboned meat. The samples thawed by ultrasonic had the lowest shear force and hardness, and there was a significant difference compared to the other groups(P<0.05). In conclusion, considering all the physicochemical indicators, ultrasonic thawing is a more suitable thawing method for deboned meat.更多还原