理想的液体载冷剂应具有冻结点低和安全性高的特点。本文以低共熔溶剂（Deep Eutectic Solvents, DES）为改性剂，设计制备了9种直接浸液式载冷剂，并研究了载冷剂特性及其对鸡胸肉贮藏期品质的影响。结果表明，以甜菜碱和丙三醇组成改性剂制备的载冷剂（BeGlyNS）具有传热性能高、冻结点和黏度低的优点，可作为最优的载冷剂配方。相比于用水作为载冷剂，BeGlyNS载冷剂缩短了鸡胸肉的冷却时间；BeGlyNS冷却处理可将冰鲜鸡胸肉的货架期延长1~2d。贮藏5 d后，BeGlyNS组的水分损失均低于对照组，且BeGlyNS-Ⅰ和BeGlyNS-Ⅱ组鸡胸肉的肌苷酸含量降低率降低率分别比对照组低10.77%和12.30%，次黄嘌呤含量增加率分别低于对照组49.22%和71.06%。该研究可为生鲜鸡肉直接浸液式冷却锁鲜技术的应用提供理论依据。

An ideal liquid refrigerant should have a low freezing point and high safety. In this study, nine types of direct liquid immersion refrigerants were designed and prepared using deep eutectic solvents (DES) as modifiers, and their characteristics and effects on the quality of stored chicken breast meat were investigated. The results showed that the refrigerant modified by betaine and glycerol (BeGlyNS) exhibited high heat transfer performance, low freezing point, and low viscosity, making it the optimal refrigerant formulation. Compared with water as the cryogen, BeGlyNS significantly shortened the cooling time of chicken breast meat. The shelf life of fresh chicken breast meat treated with BeGlyNS was extended by 1–2 days. After 5 days of storage, the water loss of the BeGlyNS group was lower than that of the control group. The decrease rates of inosine monophosphate (IMP) content in chicken breast meat of the BeGlyNS-I and BeGlyNS-II groups were 10.77% and 12.30% lower than that of the control group, respectively. The increase rates of hypoxanthine content were 49.22% and 71.06% lower than that of the control group, respectively. This study provides a theoretical basis for the application of direct liquid immersion cooling and freshness preservation technology for fresh chicken meat.

TS264.2