为了比较不同解冻方式下速冻调理鸡排的品质，采用五种常规解冻方式对调理鸡排进行解冻，通过测定相关指标对其品质进行评价。结果表明：微波解冻速度最快（156 s），低温解冻速度最慢（28 806 s）。低温和静水解冻的调理鸡排的感官评分较高（85.2和84.8分）；微波解冻有利于保持鸡排的持水性。不同解冻方式下调理鸡排的L*值无显著性差异（P>0.05），静水解冻组a*值最高（18.84），微波解冻组b*值最高（6.43）。微波解冻后样品有最高的硬度和剪切强度，且与其他解冻组相比存在显著性差异（P<0.05），空气炸锅解冻组的样品有较好的质构特性和嫩度。电子鼻结果表明，静水和低温解冻有利于保留鸡排的香气。空气炸锅解冻后的鸡排TVB-N 值最高（14.35 mg/100 g），低温解冻后的鸡排菌落总数最多（3.44 lg CFU/g），静水解冻有利于保持鸡排的新鲜度和卫生安全。微观组织图片显示，室温、静水和低温解冻更有利于保持样品原有的组织结构。综上，综合解冻速率和解冻品质而言，静水解冻是针对调理鸡排较好的解冻方式。

In order to compare the quality of quick-frozen prepared chicken chops treated by different thawing methods, five conventional thawing methods were used to thaw the prepared chicken chops, and the evaluation of their quality was performed through measuring relevant indicators. The results showed that microwave thawing was the fastest (156 s), and low-temperature thawing was the slowest (28 806 s). The sensory scores of the prepared chicken chops treated by low temperature thawing and static water thawing were higher (85.2 and 84.8 points, respectively). Microwave thawing was beneficial to maintaining the water-holding capacity of the chicken chops. There were no significant differences in the L* values of the prepared chicken chops treated by different thawing methods (P>0.05). The a* value of the static water thawing group was the highest (18.84), while the b* value of the microwave thawing group was the highest (6.43). The hardness and shear strength of the samples treated by microwave thawing were the highest, showing significant differences compared with other thawing groups (P<0.05). The texture characteristics and tenderness of the samples treaded by air-fryer thawing were better. The results of electronic nose analysis indicated that the aroma of chicken chops could be well retained by the static water thawing and low-temperature thawing. The TVB-N value of the chicken chops after thawing in the air fryer was the highest (14.35 mg/100 g), and the total bacterial count of chicken chops after the low-temperature thawing was the highest (3.44 lg CFU/g). Static water thawing was beneficial for maintaining the freshness and hygiene of chicken chops. The microscopic images showed that the room temperature thawing, static water thawing, and low-temperature thawing were more conducive to maintaining the original tissue structure of the sample. In summary, in terms of overall thawing rate and quality post thawing, static water thawing was a better way for defrosting prepared chicken chops.

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）