中文摘要：

为研究冻结速率对鸡胸肉品质的影响，将24只三黄鸡屠宰并预冷8h后取胸肉作为研究对象，样品分为3个处理组，分别置于-15、-25、-35℃下冻结，测定冻结速率、解冻汁液流失率、加压失液率、蒸煮损失率、色差、蛋白质溶解度、TBARS值、Ca^2＋-ATPase活力的变化。结果表明：冻结速率对鸡胸肉解冻汁液流失率、加压失液率、蒸煮损失率、色差、TBARS值、Ca^2＋-ATPase活力有显著影响（P〈0．05），而对蛋白质溶解度无显著影响（P〉0．05），且冻结速率越大，鸡胸肉品质越好。

英文摘要：

To investigate the effects of freezing rate on chicken breast quality, 24 chicken breast were chilled for 8 hours and divided into three groups： one group frozen at- 15℃ , one group at -25℃ and one group at -35℃. Freezing rate, thawing loss rate, pressure loss rate, cooking loss rate, color, protein solubility, TBARS value and Ca2＋-ATPase activity were measured. Freezing rate showed a significant effect on thawing loss rate, pressure loss rate, cooking loss rate, color, TBARS value and Ca2＋ -ATPase activity （P 〈 0.05） , but no significant effect on protein solubility （P 〉 0.05）. The quicker the freezing rate, the better quality of chicken breast.