为探究不同液氮速冻温度下预制鸡排的品质变化，该文采用液氮喷雾（-80、-100、-120 ℃）对鸡排进行速冻，同时以4 ℃保鲜冷藏和-18 ℃冰箱缓冻作对照，评价指标包括冷冻速率、感官评分、持水性、pH值、色泽、质构特性以及氧化指标测定。结果表明：液氮速冻工艺能显著缩短鸡排冷冻时间；液氮速冻-100 ℃鸡排的感官得分（70.83分）最接近4 ℃保鲜冷藏下的鸡排（84.00分），而液氮速冻-120 ℃会导致鸡排表面出现裂纹；液氮速冻能够较好地保持预制鸡排的持水性，液氮速冻-100 ℃鸡排的离心损失率为20.95%，而-18 ℃冰箱缓冻鸡排的离心损失率高达32.84%；各组别的pH值存在显著性差异（P<0.05），色泽指标无显著性差异（P>0.05），液氮速冻组各项质构指标总体优于-18 ℃冰箱缓冻；相比-18 ℃缓冻，液氮速冻-80 ℃和-100 ℃鸡排的丙二醛含量分别减少了22.54%和15.02%，谷胱甘肽过氧化物酶活分别提高了66.13%和132.58%。综上所述，相比-18 ℃缓冻，液氮速冻的鸡排保留有更好的食用品质，加工温度设置为-80 ℃至-100 ℃之间相对合适。

To explore the quality changes of pre-made chicken chops under different liquid nitrogen flash-freezing temperatures, liquid nitrogen spray (-80, -100, -120 ℃) was used to freeze chicken chops, whereas fresh storage at 4 ℃ and slow freezing at 18 ℃ were used as controls. The evaluation indicators included freezing speed, sensory score, water holding capacity, pH, color, texture and oxidation index. The results showed that treating chicken chops with liquid nitrogen flash-freezing considerably shortened the freezing time. The sensory score of chicken chops treated with liquid nitrogen flash-freezing at -100 ℃ (70.83 points) was the closest to that of chicken chops refrigerated at 4 ℃ (84.00 points), whereas treatment with liquid nitrogen flash-freezing at -120 ℃ caused cracks on the surface of the chops. The water holding capacity of pre-made chicken chops can be effectively maintained by liquid nitrogen flash-freezing. The centrifugal loss rate of chicken chops treated with liquid nitrogen flash-freezing at -100 ℃ was 20.95%, whereas that of chicken chops treated with slow freezing at -18 ℃ was as high as 32.84%. A significant difference was detected in pH among the different groups (P<0.05), but not in color (P>0.05). The texture indices of the liquid nitrogen flash-freezing groups were generally superior to those of the -18 ℃ slow-freezing group. Compared with slow freezing at -18 ℃, the malondialdehyde content of chicken chops treated with liquid nitrogen flash-freezing at -80 and -100 ℃ decreased by 22.54% and 15.02%, respectively, whereas their glutathione peroxidase activity increased by 66.13% and 132.58%, respectively. In conclusion, compared with the slow freezing at -18 ℃, chicken chops treated with liquid nitrogen flash-freezing retained superior eating quality. It is recommended that the processing temperature be maintained between -80 and -100 ℃.

广东省引进创新创业团队项目（2019ZT08N291）；广东省功能食品活性物重点实验室（2018B030322010）；农业和社会发展科技专题项目（SL2022B03J01173）