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| 題 名 | Review: Effects of Wooden Breast Chicken, Freeze-thaw Cycling and Radio-frequency Thawing on Chicken Meat Quality=綜論:木質化胸肉、凍融循環及高週波解凍對雞肉品質之影響 |
|---|---|
| 作 者 | 李凱克; 吳岷鍀; 陳祥良; 李鳳嬌; 譚發瑞; | 書刊名 | 中國畜牧學會會誌 |
| 卷 期 | 52:3 2023.09[民112.09] |
| 頁 次 | 頁209-225 |
| 分類號 | 439.6211 |
| 關鍵詞 | 凍融循環; 肉類品質; 營養; 高週波回溫; 解凍; 木質化胸肉; Freeze-thawed cycle; Meat quality; Nutrition; Radio-frequency tempering; Thawing; Wooden breast; |
| 語 文 | 英文(English) |
| DOI | 10.30194/JCSAS.202309_52(3).0002 |
| 中文摘要 | 雞肉為全世界消費量最大的肉類之一,木質化胸肉(wooden breast, WB)之特徵為胸肉表面顯示滲出液與出血點,在家禽產業中視為嚴重品質缺陷。本篇綜論首先闡述冷藏儲存過程中木質化胸肉之品質及質地特性,接續描述冷凍及解凍過程,特別是多次凍融循環(freezing-and-thawing cycling, FT cycling)對雞肉品質之影響,尤其著重於水分流失、蛋白質變性、脂質及蛋白質氧化、色澤、酸鹼度、質地特性、微生物腐敗及營養損失等指標之評估。解凍過程被視為主要影響肉類品質的關鍵點之一,例如儲存期間之肌原纖維蛋白變性會導致組織結構損傷,進而導致色澤、保水力及質地特性劣變。由於新型解凍方式不斷研發,促使高週波(radio-frequency, RF)回溫技術於冷凍產品之應用,此技術可減少解凍耗費時間及降低水分損失。近年來高週波解凍技術已與傳統解凍方式相互結合,例如高週波輔助水浸解凍儼然成為新型替代解凍方案,此種解凍方式除了可以減少解凍耗費時間,並可保有細胞微觀結構以降低水分等損失。綜上所述,高週波解凍技術具有良好之工業應用潛力。 |
| 英文摘要 | Chicken meat is one of the most popular meats consumed worldwide. Wooden breast (WB) which commonly illustrates infiltration and petechiae on the muscle surfaces is a serious quality defect occurred in the poultry industry. This review first describes WB characteristics and qualities of WB meat during refrigerated storage. Secondly, this review describes the effects of freezing and thawing, particularly multiple freeze-thaw (FT) cycles, on chicken meat quality. The review evaluated the following quality parameters: moisture loss, protein denaturation, lipid and protein oxidation, color, pH, texture, microbial spoilage, and nutrition loss. Thawing substantially affects meat quality, potentially leading to the deterioration of color, water-holding capacity, and texture. This is attributable to structural damage and the denaturation of myofibrillar proteins over time. However, advancements in thawing technology have led to the development of radio-frequency (RF) tempering, which mitigates moisture loss and reduces the time required for processing. Combining RF with a traditional thawing method, that is, water immersion, is a thawing strategy that not only reduces processing time but also preserves the microstructure of cells, minimizes water loss, and curtails quality degradation. This integrated approach holds practical potential for application in the industry. |
本系統中英文摘要資訊取自各篇刊載內容。