路彤 李震 徐幸莲 陈乐乐 王鹏

摘 要：以中度木質化鸡胸肉为研究对象，测定冻融过程中木质化鸡胸肉的基本品质指标和阻抗特性，并进行主成分分析，根据Cole-Cole方程拟合得到阻抗等效参数，研究冻融对木质化鸡胸肉食用品质和电阻抗的影响。结果表明：反复冻融后木质化鸡胸肉红度值下降，黄度值呈上升趋势，保水性变差，整体品质降低;在0.06～200.00 kHz频率范围内，新鲜木质化鸡胸肉和解冻木质化鸡胸肉的阻抗幅值均随着频率上升呈现下降趋势，新鲜木质化鸡胸肉的阻抗幅值高于冷冻木质化鸡胸肉，多次冻融处理后木质化鸡胸肉的阻抗幅值明显降低;木质化鸡胸肉的相位角绝对值随着频率上升呈现下降趋势，低频段新鲜木质化鸡胸肉的相位角绝对值低于冷冻木质化鸡胸肉，高频段新鲜木质化鸡胸肉的相位角绝对值高于冷冻木质化鸡胸肉;利用主成分分析对不同冻融次数木质化鸡胸肉的原始阻抗数据和品质数据进行降维处理，新鲜肉、冻融1 次和冻融多次样品之间区分明显，中低频段的阻抗幅值和相位角变量与亮度值和剪切力呈正相关关系，不同冻融次数木质化鸡胸肉的阻抗参数与品质参数有一定相关性。

关键词：木质化鸡胸肉;冻融;电阻抗;食用品质;阻抗等效参数

Effects of Freeze-Thaw Cycles on the Quality of Woody Chicken Breast Meat

LU Tong1， LI Zhen1， XU Xinglian1， CHEN Lele2， WANG Peng1，*

（1.Key Laboratory of Meat Processing and Quality Control， College of Food Science and Technology， Nanjing Agricultural University， Nanjing 210095， China; 2.Changzhou Tonghui Electronics Co. Ltd.， Changzhou 213002， China）

Abstract： In order to study the effects of freezing and thawing on the eating quality and electrical impedance of woody chicken breast meat， this research measured the basic quality indicators and impedance characteristics of moderately woody breast during repeated freezing and thawing and performed principal component analysis （PCA）. Besides， the impedance equivalent parameters were obtained by fitting the experimental data to the Cole-Cole equation. The results showed that after repeated freezing and thawing， the color parameter a* value decreased， the b* value showed an upward trend， the water retention capacity declined， and the overall quality deteriorated. As the frequency increased in the range of 0.06–200.00 kHz，

the impedance amplitudes of both fresh and frozen-thawed woody breast meat showed a downward trend， with the former being higher than the latter， and the impedance amplitude significantly dropped after multiple freeze-thaw treatments. As the frequency increased， the absolute value of the phase angle showed a downward trend and the absolute value of the

low-frequency phase angle of fresh woody breast meat was lower than that of its frozen-thawed counterpart. On the contrary， the absolute value of the high-frequency phase angle of fresh woody breast meat was higher than that of its frozen-thawed counterpart. PCA was used to reduce the dimensionality of the impedance and quality data of woody breast meat subjected to different freeze-thaw cycles， which could clearly distinguish fresh and frozen-thawed meat samples. The impedance amplitude and phase angle in the middle- and low-frequency bands were positively correlated with the L* value and shear force， which indicated that the impedance parameters have a certain correlation with the quality parameters of frozen-thawed woody chicken breast meat.

Keywords： woody chicken breast meat; freeze-thaw; electrical impedance; eating quality; impedance equivalent parameters

DOI：10.7506/rlyj1001-8123-20210618-175

中图分类号：TS251.1                                        文献标志码：A 文章编号：1001-8123（2021）10-0054-08

引文格式：

路彤， 李震， 徐幸莲， 等. 冻融对木质化鸡胸肉品质的影响[J]. 肉类研究， 2021， 35（10）： 54-61. DOI：10.7506/rlyj1001-8123-20210618-175.    http：//www.rlyj.net.cn

LU Tong， LI Zhen， XU Xinglian， et al. Effects of freeze-thaw cycles on the quality of woody chicken breast meat[J]. Meat Research， 2021， 35（10）： 54-61. DOI：10.7506/rlyj1001-8123-20210618-175.    http：//www.rlyj.net.cn

在我国，鸡肉已经成为仅次于猪肉的第二大消费肉类[1]。……