Abstract：In order to improve the quality of frozen goose meat, trehalose, sorbitol and tea polyphenols were selected and combined to form antifreeze agents. Using one-factor-at-a-time and orthogonal array design methods, the formulation was optimized based on freezing point and thawing loss rate. The effect of one (freezing at -40 ℃ for 48 h and then thawing at 4 ℃ for 24 h), three and five freeze-thaw cycles on quality indexes of goose meat pretreated with antifreeze agents was examined. The results showed that the mixed antifreeze agent consisting of 2 g/100 mL trehalose, 0.1 g/100 mL sorbitol, and 0.15 g/100 mL tea polyphenols effectively reduced water loss, inhibited protein degradation and fat oxidation in goose meat, and improved muscle quality. The effect was still significant for goose meat repeatedly frozen and thawed five times. Goose meat with the mixed antifreeze agent showed a 72.41% decrease in thiobarbituric acid reactive substances (TBARS) value and a 56.1% increase in myofibrillar protein content compared to the control group. This indicates that the mixture of antifreeze agents can effectively inhibit the quality deterioration of goose meat during repeated freeze-thaw cycles.
杨洁茹，杨晓聪，杨孟园，李 坤，朱 静，郑雪珂. 复合抗冻剂对反复冻融鹅肉品质的影响[J]. 肉类研究, 2024, 38(10): 45-51.
YANG Jieru, YANG Xiaocong, YANG Mengyuan, LI Kun, ZHU Jing, ZHENG Xueke. Effect of a Mixture of Antifreeze Agents on the Quality of Repeatedly Frozen and Thawed Goose Meat. Meat Research, 2024, 38(10): 45-51.
2024, Vol. 38 
