该研究以淘汰蛋鸡鸡胸肉糜为研究对象，应用超声波和直流磁场处理后探究肉糜凝胶在相变温度（76 ℃和84 ℃）下的理化性质和凝胶特性。研究发现：超声波及直流磁场能有效改善淘汰蛋鸡鸡胸肉糜的热加工特性。当加热温度为84 ℃时，超声及磁化处理均使肉糜凝胶的硬度降低，弹性增强，保水性得到提高，其中超声处理使其水分含量发生明显变化，磁化处理后水分含量则更加贴近于对照组；当加热温度为76 ℃时，超声处理对实验组有所改善，同时磁化处理15 min时各项指标变化更为明显：硬度降低至627.00 g，弹性升高至3.60 mm，蒸煮损失降低至12.47%，pH值降低至7.39，不易流动水含量变化为60.02%，这显著（P<0.05）提高了淘汰蛋鸡鸡胸肉糜的凝胶特性，使其性质更加接近于商品化肉鸡。结果表明：与超声处理相比，磁化15 min能够有效改善淘汰蛋鸡鸡胸肉糜的热加工特性，同时其操作时间较短、方便简单，可以有效利用于淘汰蛋鸡的生产加工，为淘汰蛋鸡鸡胸肉糜凝胶的工厂化生产提供技术支持。

The physicochemical and gel properties of ultrasound- and direct current magnetic field-treated spent laying hen breast batter at phase transition temperatures (76 ℃ and 84 ℃) were analyzed. The results showed that both ultrasound and direct current magnetic field enhanced the thermal processing properties of spent laying hen breast batter. At 84 ℃, both ultrasonic treatment and magnetization resulted in reduced firmness, increased elasticity, and improved water retention properties of batter gels. Notably, ultrasonic treatment significantly altered the moisture content of batter gels, whereas magnetization yielded a moisture content closer to that of the control group. At 76 ℃, ultrasonic treatment led to improvements in the experimental group, but the measured indices changed more obviously after 15 min magnetization (firmness reduced to 627.00 g, elasticity increased to 3.60 mm, cooking loss decreased to 12.47%, pH value decreased significantly to 7.39, and content of flow-resistant water changed to 60.02%), which significantly (P<0.05) improved the gel properties of spent laying hen breast batter to values closer to those of commercial broilers. These results indicate that compared with ultrasonic treatment, magnetization for 15 min can improve the thermal processing properties of spent laying hen breast batter. As magnetization has a short operation time and is convenient and simple, it can improve the production and processing of spent laying hens. These findings provide technical support for the factory production of spent laying hen breast batter gels.

国家自然科学基金面上项目（32272255）