نوع مقاله : مقاله پژوهشی

نویسندگان

گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان.

چکیده

در این پژوهش تاثیر فرایند رفع انجماد با روش ترکیبی تشعشع مادون قرمز– هوای گرم بر خصوصیات کیفی گوشت مرغ چرخ شده مورد بررسی قرار گرفت. ابتدا گوشت مرغ چرخ شده در فریزر 20- درجه سانتی‌گراد به مدت 5 روز منجمد شد، سپس تاثیر پارامترهای فرایند رفع انجماد شامل توان منبع تابش در دامنه w 73/247 -27/12، دمای هوا در دامنه 43/49 -57/27 درجه سانتی‌گراد و سرعت گردش هوا در دامنه m/s 47/7- 21/0 بر خصوصیات کیفی گوشت مرغ چرخ شده منجمد مورد ارزیابی قرار گرفت و جهت انتخاب شرایط بهینه از روش سطح پاسخ استفاده شد. افزایش توان منبع تابش، دمای هوا و سرعت گردش هوا باعث افزایش سرعت رفع انجماد، ظرفیت نگهداری آب و همچنین کاهش مدت زمان رفع انجماد و افت ناشی از رفع انجماد شد و بر تغییرات رنگ و pHاثر معنی‌داری نداشت (P> 0.05) .شرایط بهینه رفع انجماد در توان منبع تابش w 73/247، دمای هوا 97/38 درجه سانتی‌گراد و سرعت گردش هوایm/s 75/6 به‌دست آمدکه در این شرایط مدت زمان رفع انجماد min40/4، افت ناشی از رفع انجماد 03/0%، سرعت رفع انجمادcm/h 127/30، ظرفیت نگهداری آب 392/88%، pH 9/5 و اختلاف رنگ94/7 بود.

کلیدواژه‌ها

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